{"id":9663,"date":"2023-07-26T21:02:05","date_gmt":"2023-07-27T01:02:05","guid":{"rendered":"https:\/\/andreannemartin.com\/?p=9663"},"modified":"2025-04-16T09:58:45","modified_gmt":"2025-04-16T13:58:45","slug":"fonio-corn-and-tofu-pancetta-salad","status":"publish","type":"post","link":"https:\/\/epithelia.ca\/en\/recettes\/faible-en-fodmap\/salade-de-fonio-mais-et-tofu-facon-pancetta\/","title":{"rendered":"<span style=\"color:#b57edc;margin-right:6px;\">\ud83d\udd12<\/span>Pancetta-style tofu salad"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":9664,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p style=\"font-weight: 400;\"><strong>Ingr\u00e9dients\u00a0:<\/strong><\/p>\n<p style=\"font-weight: 400;\"><em>Tofu fa\u00e7on pancetta\u00a0:<\/em><\/p>\n\n<ul style=\"font-weight: 400;\">\n \t<li>1 bloc (454g) de tofu nature, extra-ferme<\/li>\n \t<li>15 \u00e0 30 ml (1 \u00e0 2 c. \u00e0 s.) de sauce tamari, r\u00e9duite en sodium<\/li>\n \t<li>15 ml (1 c. \u00e0 s.) de sirop d\u2019\u00e9rable<\/li>\n \t<li>15 ml (1 c. \u00e0 s.) de vinaigre de cidre de pommes<\/li>\n \t<li>10 ml (2 c. \u00e0 th\u00e9) de fum\u00e9e liquide (ou 2 c. \u00e0 th\u00e9 de paprika fum\u00e9)<\/li>\n \t<li>5 ml (1 c. \u00e0 th\u00e9) de p\u00e2te de miso<\/li>\n \t<li>5 ml (1 c. \u00e0 th\u00e9) de persil s\u00e9ch\u00e9<\/li>\n \t<li>5 ml (1 c. \u00e0 th\u00e9) de paprika doux<\/li>\n \t<li>2,5 ml (\u00bd c. \u00e0 th\u00e9) d\u2019estragon<\/li>\n \t<li>Une pinc\u00e9e de piment de Cayenne, moulu<\/li>\n \t<li>Une pinc\u00e9e de poivre<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><em>Salade\u00a0:<\/em><\/p>\n\n<ul style=\"font-weight: 400;\">\n \t<li>2 \u00e9pis de ma\u00efs frais (environ 300g)<\/li>\n \t<li>500 ml (2 t.) de c\u00e9leri, coup\u00e9 en petits morceaux<\/li>\n \t<li>750 ml (3 t.) de concombres, coup\u00e9s en petits morceaux<\/li>\n \t<li>65 ml (\u00bc de t.) de ciboulette fra\u00eeche, hach\u00e9e<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><em>F\u00e9culent\u00a0:<\/em><\/p>\n\n<ul style=\"font-weight: 400;\">\n \t<li>100g (1\/2 t.) de fonio cru<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><em>Sauce \u00e0 la ranch (si d\u00e9sir\u00e9e)\u00a0:<\/em><\/p>\n\n<ul style=\"font-weight: 400;\">\n \t<li>190 ml (2\/3 de t.) de yogourt grec nature 0%<\/li>\n \t<li>10 ml (2 c. \u00e0 th\u00e9) de jus de citron<\/li>\n \t<li>23 ml (1 \u00bd \u00a0 c. \u00e0 s. de relish)<\/li>\n \t<li>15 ml (1 c. \u00e0 s.) de ciboulette fra\u00eeche<\/li>\n \t<li>2,5 ml (\u00bd c. \u00e0 th\u00e9) de persil s\u00e9ch\u00e9<\/li>\n \t<li>2,5 ml (\u00bd c. \u00e0 th\u00e9) d\u2019aneth s\u00e9ch\u00e9<\/li>\n \t<li>Une pinc\u00e9e de poudre d\u2019ail<\/li>\n \t<li>Une pinc\u00e9e de poudre d\u2019oignon<\/li>\n \t<li>Poivre<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><strong>Pr\u00e9paration :<\/strong><\/p>\n<p style=\"font-weight: 400;\">Faire cuire le fonio selon les indications de l\u2019emballage ou suivre la m\u00e9thode ci-dessous\u00a0:<\/p>\n<p style=\"font-weight: 400;\">(Faire bouillir dans un chaudron, un volume d\u2019eau \u00e9quivalent au double du fonio (1\/2 t. de fonio = 1 tasse d\u2019eau). Ajouter le fonio et laisser mijoter \u00e0 couvert \u00e0 feu doux 1 minute. Sortir du feu et laisser reposer \u00e0 couvert 4 minutes. C\u2019est pr\u00eat\u00a0!)<\/p>\n<p style=\"font-weight: 400;\">Pr\u00e9chauffer le four \u00e0 350F et d\u00e9poser un papier parchemin sur une plaque \u00e0 cuisson.<\/p>\n<p style=\"font-weight: 400;\">Dans un bol, m\u00e9langer les cubes de tofu avec les ingr\u00e9dients de la marinade \u00ab\u00a0tofu fa\u00e7on pancetta\u00a0\u00bb. Bien enrober les cubes. Disposer les cubes de tofu sur la plaque et cuire au four 20 minutes.<\/p>\n<p style=\"font-weight: 400;\">Pendant ce temps, couper tous les l\u00e9gumes de la salade.<\/p>\n<p style=\"font-weight: 400;\">Dans un bol, m\u00e9langer tous les ingr\u00e9dients de la sauce ranch (on peut consommer la salade avec ou sans sauce selon votre pr\u00e9f\u00e9rence).<\/p>\n<p style=\"font-weight: 400;\">Garnir chaque portion de fonio, tofu pancetta et l\u00e9gumes. Aromatiser avec de la ciboulette fra\u00eeche. Si d\u00e9sir\u00e9, arroser de la sauce ranch.<\/p>\n<p style=\"font-weight: 400;\">*Note*<\/p>\n<p style=\"font-weight: 400;\">* Le fonio est le grain le plus ancien cultiv\u00e9 en Afrique de l\u2019Ouest. Avec son go\u00fbt neutre, il se marie tr\u00e8s bien avec n\u2019importe quel plat et il se cuit tr\u00e8s rapidement. Sa texture est l\u00e9g\u00e8re et \u00ab\u00a0fluffy\u00a0\u00bb. Les grains de fonio ressemblent beaucoup au quinoa ou au couscous, mais ils sont plus faciles \u00e0 dig\u00e9rer. Le fonio est un grain sans gluten, riche en prot\u00e9ines, fibres, vitamines, fer, calcium et zinc en plus de poss\u00e9der un indice glyc\u00e9mique (IG) faible. On retrouve le fonio dans les \u00e9piceries africaines ou dans les \u00e9piceries sp\u00e9cialis\u00e9es. Il est \u00e9galement possible de le commander en ligne.<\/p>\n<p style=\"font-weight: 400;\">Le fonio est un grain plus dispendieux que la plupart des grains, de ce fait, on peut le substituer par du couscous ou du quinoa pour une texture similaire.<\/p>\n<p style=\"font-weight: 400;\"><em>Recette cr\u00e9\u00e9e par Marianne Lamy, \u00e9tudiante en nutrition UdeM, soutien \u00e0 la coordination et aux communications<\/em><\/p>\n<p style=\"font-weight: 400;\"><\/p>","_et_gb_content_width":"856","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[27,35,28,1819,32],"tags":[],"class_list":["post-9663","post","type-post","status-publish","format-standard","post-password-required","hentry","category-faible-en-fodmap","category-recette-vegetalienne","category-recette-vegetarienne","category-recettes-privees","category-repas","rcp-is-restricted","rcp-no-access"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com 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