{"id":6481,"date":"2021-09-22T12:40:49","date_gmt":"2021-09-22T10:40:49","guid":{"rendered":"https:\/\/luigipomata.com\/?page_id=6481"},"modified":"2026-02-24T12:38:00","modified_gmt":"2026-02-24T11:38:00","slug":"sorgho-moules-et-pesto-de-basilic","status":"publish","type":"page","link":"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/sorgho-moules-et-pesto-de-basilic\/","title":{"rendered":"SORGHO, MOULES ET PESTO DE BASILIC"},"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\u00bb6480&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_1771585625668{margin-bottom: 25px !important;}\u00a0\u00bb]Mixeur, R\u00e9cipient transparent, Casserole[\/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>300 gr de sorgho<\/li>\n<li>1 c\u00f4te de c\u00e9leri<\/li>\n<li>1 oignon<\/li>\n<li>1 carotte<\/li>\n<li>1 lt de bouillon de l\u00e9gumes<\/li>\n<li>500 gr de moules<\/li>\n<li>200 gr de tomates rouges<\/li>\n<li>1\u20442 bouquet de persil<\/li>\n<li>1 bouquet de basilic<\/li>\n<li>80 gr de pignons<\/li>\n<li>2 gousses d&rsquo;ail<\/li>\n<li>Huile d&rsquo;olive vierge extra \u00e0 volont\u00e9<\/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<div class=\"col-2 ml-auto col-md-1\">\n<p><strong>Pour la soupe de sorgho:<\/strong><\/div>\n<div class=\"col-8 ml-auto mr-auto\">\n<div class=\"page\" title=\"Page 16\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<ol>\n<li>mettre le sorgho \u00e0 tremper dans l&rsquo;eau pendant environ 2 h puis l&rsquo;\u00e9goutter et le rincer<\/li>\n<li>\u00e0 part, mixer le c\u00e9leri et la carotte<\/li>\n<li>dans une casserole, ajouter de l&rsquo;huile, le c\u00e9leri et la carotte mix\u00e9s<\/li>\n<li>ajouter aussi le sorgho et laisser revenir dans la casserole \u00e0 feu doux<\/li>\n<li>une fois revenu, recouvrir le sorgho avec le bouillon de l\u00e9gumes et laisser cuire \u00e0 feu moyen pendant environ 2 h<\/li>\n<\/ol>\n<p><strong>Pour les moules:<\/strong><\/p>\n<ol>\n<li>dans un r\u00e9cipient transparent, mettre les moules crues, les tomates coup\u00e9es en morceaux, le persil et assaisonner d&rsquo;une cuill\u00e8re \u00e0 soupe d&rsquo;huile<\/li>\n<li>fermer le r\u00e9cipient avec un couvercle et cuire au micro-ondes \u00e0 puissance maximale pendant 2-4 minutes<\/li>\n<li>filtrer le liquide et l&rsquo;ajouter au sorgho<\/li>\n<\/ol>\n<p><strong>Pour le pesto:<\/strong><\/p>\n<ol>\n<li>mettre le basilic, les pignons et le sel au blender<\/li>\n<li>mixer et, au fur et \u00e0 mesure, ajouter l&rsquo;huile jusqu&rsquo;\u00e0 obtenir une cr\u00e8me avec la bonne consistance<\/li>\n<li>ajouter le pecorino, go\u00fbter et ajouter du sel si besoin<\/li>\n<\/ol>\n<p>Pour composer le plat, mettre la soupe de sorgho, ajouter les moules, le pesto de basilic et quelques feuilles de basilic.<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\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-solid\"  >\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-pattern\"  >\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\u00bb6480&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime;][vc_column_text css=\u00a0\u00bb.vc_custom_1771585625668{margin-bottom: 25px !important;}\u00a0\u00bb]Mixeur, R\u00e9cipient transparent, Casserole[\/vc_column_text][vc_column_text] 300 gr de sorgho 1 c\u00f4te de c\u00e9leri 1 oignon 1 carotte 1 lt de bouillon de l\u00e9gumes 500 gr de moules 200 [&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-6481","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>SORGHO, MOULES ET PESTO DE BASILIC - Luigi Pomata<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/les-recettes\/sorgho-moules-et-pesto-de-basilic\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SORGHO, MOULES ET PESTO DE BASILIC - Luigi Pomata\" \/>\n<meta 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