{"id":6449,"date":"2021-09-22T15:32:07","date_gmt":"2021-09-22T13:32:07","guid":{"rendered":"https:\/\/luigipomata.com\/?page_id=6449"},"modified":"2026-02-24T12:31:04","modified_gmt":"2026-02-24T11:31:04","slug":"calamar-et-son-encre-accompagne-daubergines-fumees","status":"publish","type":"page","link":"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/calamar-et-son-encre-accompagne-daubergines-fumees\/","title":{"rendered":"CALAMAR ET SON ENCRE ACCOMPAGNE D&rsquo;AUBERGINES FUMEES"},"content":{"rendered":"<p>[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632304095300{margin-top: 35px !important;margin-bottom: 35px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_single_image image=\u00a0\u00bb6448&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime;]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tUSTENSILES\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text css=\u00a0\u00bb.vc_custom_1771605630957{margin-bottom: 25px !important;}\u00a0\u00bb]Plat \u00e0 four, R\u00e2pe, Mixeur, Poche \u00e0 douille, Tamis<br \/>\n[\/vc_column_text]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tINGREDIENTS\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]<\/p>\n<ul>\n<li>12 petits calamars de paranza<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;encre de seiche<\/li>\n<li>6 aubergines noires<\/li>\n<li>200 gr de tofu<\/li>\n<li>10 tranches de thon fum\u00e9<\/li>\n<li>1\u20442 bouquet de basilic<\/li>\n<li>50 gr d&rsquo;amandes<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632305722706{margin-top: 35px !important;margin-bottom: 100px !important;}\u00a0\u00bb][vc_column]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tPREPARATION\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]<\/p>\n<ol>\n<li>Nettoyer les calamars en enlevant les entrailles<\/li>\n<li>Mettre les aubergines sur une plaque \u00e0 cuire au four \u00e0 180\u00b0C pendant 30 minutes<\/li>\n<li>Quand les aubergines sont cuites, enlever la peau et \u00e9goutter<\/li>\n<li>Prendre deux aubergines cuites, les mettre dans un mixeur et les mixer en ajoutant l&rsquo;encre de seiche, les amandes et les tranches du thon fum\u00e9<\/li>\n<li>Une fois m\u00e9lang\u00e9es, tamiser le tout<\/li>\n<li>R\u00e2per le tofu<\/li>\n<li>Hacher les aubergines restantes au couteau et le assaisonner d&rsquo;huile vierge extra, le thon fum\u00e9 mix\u00e9, le tofu r\u00e2p\u00e9 et le basilic hach\u00e9<\/li>\n<li>Mettre les aubergines, le tofu et le basilic dans une poche a\u0300 douill<\/li>\n<li>Farcir les calamars avec les aubergines et faire sauter \u00e0 la po\u00eale avec de l&rsquo;huile<\/li>\n<li>Terminer la cuisson au four \u00e0 180\u00b0C pendant 7 minutes<\/li>\n<li>Servir en disposant la cr\u00e8me noire d&rsquo;aubergines au fond du plat et les calamars farcis dessus<\/li>\n<\/ol>\n<p>[\/vc_column_text][vc_row_inner content_text_aligment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632306988388{margin-top: 50px !important;}\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-antipasti\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">HORS-D&#039;OEUVRE<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-primi\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">PREMIERS PLATS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-secondi\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-solid\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">SECONDS PLATS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/#tab-dessert\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">DESSERTS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6&Prime;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1632304095300{margin-top: 35px !important;margin-bottom: 35px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_single_image image=\u00a0\u00bb6448&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_column_text css=\u00a0\u00bb.vc_custom_1771605630957{margin-bottom: 25px !important;}\u00a0\u00bb]Plat \u00e0 four, R\u00e2pe, Mixeur, Poche \u00e0 douille, Tamis [\/vc_column_text][vc_column_text] 12 petits calamars de paranza 1 cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;encre de seiche 6 aubergines noires 200 gr [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":6432,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-6449","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>CALAMAR ET SON ENCRE ACCOMPAGNE D&#039;AUBERGINES FUMEES - Luigi Pomata<\/title>\n<meta name=\"robots\" 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