{"id":3480,"date":"2012-03-14T12:47:30","date_gmt":"2012-03-14T11:47:30","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=3480"},"modified":"2012-03-14T12:47:30","modified_gmt":"2012-03-14T11:47:30","slug":"potage-parmentier","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2012\/03\/potage-parmentier\/","title":{"rendered":"Potage Parmentier"},"content":{"rendered":"ngg_shortcode_0_placeholder\n<p>Potage Parmentier ovvero una vellutata di porri e patate rivisitata a modo mio, un potage di quelli che si fanno desiderare&#8230; da assaporare! Pochi ingredienti, sani e gustosi come si faceva un tempo, questa vellutata \u00e8 ottima per lasciarsi alle spalle questo freddo inverno!<\/p>\n<p><strong>Ingredienti per 4:<\/strong><\/p>\n<ul>\n<li>500 gr di pommes de terre oups, patate e meglio se farinose;<\/li>\n<li>2 porri, solo la parte bianca;<\/li>\n<li>\u00a0brodo di carne;<\/li>\n<li>25 gr di burro;<\/li>\n<li>100 ml di panna fresca;<\/li>\n<li>sale qb.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><br \/>\nDopo avere mondato i porri li taglio a rondelle e, da buona francese&#8230; li faccio appassire nel burro in una pentola. Dopo qualche minuto unisco le patate sbucciate e tagliate a pezzetti, copro a filo con il brodo, salo e lascio cuocere il tutto a fuoco moderato coperto e per mezz&rsquo;ora. Infine frullo il tutto con il mixer ad immersione ed aggiungo, il tocco finale a mio dire indispensabile, la panna fresca &#8230; che sublimer\u00e0 questo potage! Bon app\u00e9tit mes amis.<\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate6.jpg?t=1564952705\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_dc02eb38f178ea687762c19575cbe5b8\" data-image-id=\"62\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate6.jpg?t=1564952705\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_coda-di-rospo-con-patate6.jpg?t=1564952705\" data-title=\"coda-di-rospo-con-patate6.jpg\" data-description=\" \">\n\t\t\t<img title=\"coda-di-rospo-con-patate6.jpg\"\n\t\t\t\talt=\"coda-di-rospo-con-patate6.jpg\"\n\t\t\t\tdata-image-id=\"62\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate-8.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_dc02eb38f178ea687762c19575cbe5b8\" data-image-id=\"63\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate-8.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_coda-di-rospo-con-patate-8.jpg\" data-title=\"coda-di-rospo-con-patate-8.jpg\" data-description=\" \">\n\t\t\t<img title=\"coda-di-rospo-con-patate-8.jpg\"\n\t\t\t\talt=\"coda-di-rospo-con-patate-8.jpg\"\n\t\t\t\tdata-image-id=\"63\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta-salata-3-speck.jpg?t=1564934148\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_dc02eb38f178ea687762c19575cbe5b8\" data-image-id=\"69\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta-salata-3-speck.jpg?t=1564934148\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_torta-salata-3-speck.jpg?t=1564934148\" data-title=\"torta-salata-3-speck.jpg\" data-description=\" \">\n\t\t\t<img title=\"torta-salata-3-speck.jpg\"\n\t\t\t\talt=\"torta-salata-3-speck.jpg\"\n\t\t\t\tdata-image-id=\"69\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatino-asino3.jpg?t=1565021289\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_dc02eb38f178ea687762c19575cbe5b8\" data-image-id=\"73\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatino-asino3.jpg?t=1565021289\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spezzatino-asino3.jpg?t=1565021289\" data-title=\"spezzatino-asino3.jpg\" data-description=\" \">\n\t\t\t<img title=\"spezzatino-asino3.jpg\"\n\t\t\t\talt=\"spezzatino-asino3.jpg\"\n\t\t\t\tdata-image-id=\"73\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/patatealforno.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_dc02eb38f178ea687762c19575cbe5b8\" data-image-id=\"87\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/patatealforno.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_patatealforno.jpg\" data-title=\"patatealforno.jpg\" data-description=\" \">\n\t\t\t<img title=\"patatealforno.jpg\"\n\t\t\t\talt=\"patatealforno.jpg\"\n\t\t\t\tdata-image-id=\"87\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pommesdeterrepaillasson.jpg?t=1564930456\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_dc02eb38f178ea687762c19575cbe5b8\" data-image-id=\"95\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pommesdeterrepaillasson.jpg?t=1564930456\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pommesdeterrepaillasson.jpg?t=1564930456\" data-title=\"pommesdeterrepaillasson.jpg\" data-description=\" \">\n\t\t\t<img title=\"pommesdeterrepaillasson.jpg\"\n\t\t\t\talt=\"pommesdeterrepaillasson.jpg\"\n\t\t\t\tdata-image-id=\"95\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Potage Parmentier ovvero una vellutata di porri e patate rivisitata a modo mio, un potage di quelli che si fanno desiderare&#8230; da assaporare! Pochi ingredienti, sani e gustosi come si faceva un tempo, questa vellutata \u00e8 ottima per lasciarsi alle spalle questo freddo inverno! Ingredienti per 4: 500 gr di pommes de terre oups, patate&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2012\/03\/potage-parmentier\/\">Continue reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[1817,1833,1485,2078,211,1982,1937,1859,1872,1965],"class_list":["post-3480","post","type-post","status-publish","format-standard","hentry","category-la-prima","tag-brodo","tag-burro","tag-cucina-francese","tag-facile","tag-francia","tag-minestra","tag-panna-fresca","tag-patate","tag-porri","tag-vellutata"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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