{"id":3639,"date":"2014-04-05T17:50:40","date_gmt":"2014-04-05T15:50:40","guid":{"rendered":"http:\/\/www.locationencorse.eu\/blog\/?p=3639"},"modified":"2014-04-05T20:24:11","modified_gmt":"2014-04-05T18:24:11","slug":"rivia","status":"publish","type":"post","link":"https:\/\/www.locationencorse.eu\/blog\/rivia\/","title":{"rendered":"Rivia"},"content":{"rendered":"<p>Une recette que j&rsquo;ai souvent d\u00e9gust\u00e9 dans ma famille \u00e0 Pietralba, Ils faisaient cuire les \u00ab\u00a0rivia\u00a0\u00bb, \u00e0 la chemin\u00e9e. Une bonne odeur se r\u00e9pandait dans toute la pi\u00e8ce.<\/p>\n<p><strong><span style=\"color: #008000; font-family: Calibri; font-size: medium;\">Ingr\u00e9dients<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">1 fressure d\u2019agneau ou de cabri (c\u0153ur, foie, poumons, ris)<\/span><\/li>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Lamelles de lard sal\u00e9<\/span><\/li>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Les boyaux<\/span><\/li>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Le voile<\/span><\/li>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Persil, ail, sel, poivre<\/span><\/li>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Salamudia (huile d&rsquo;olive, vinaigre, herbes parfum\u00e9es du maquis)<\/span><\/li>\n<\/ul>\n<p><strong><span style=\"color: #008000; font-family: Calibri; font-size: medium;\">Pr\u00e9paration<\/span><\/strong><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">D\u00e9coupez en cubes, la fressure, assaisonnez avec le persil, l\u2019ail hach\u00e9, le sel et le poivre. D\u00e9butez la mise en place en broche, par une lamelle de lard, un cube de foie, un c\u0153ur, un poumon, un ris et une autre lamelle de lard, recommencez l\u2019op\u00e9ration et terminez par une lamelle de lard. Rincez le voile \u00e0 l\u2019eau ti\u00e8de, disposez le sur la broche de mani\u00e8re \u00e0 recouvrir enti\u00e8rement la riva et ficelez le tout avec les boyaux. Laissez-le tout reposer 4 heures.<\/span><\/p>\n<p><span style=\"color: #008000;\"><strong><span style=\"font-family: Calibri; font-size: medium;\">Cuisson<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Faites cuire \u00e0 la braise. A mi-cuisson, n\u2019h\u00e9sitez pas \u00e0 rectifier l\u2019assaisonnement. On arrose avec une mixture salamudia (salamughja).<\/span><\/p>\n<p><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">Aspergez de salamudia, et remettez au feu, mais pas trop pr\u00e8s des braises de fa\u00e7on \u00e0 ce que \u00e7a ne br\u00fble pas. Lorsque l\u2019intestin commencement \u00e0 \u00eatre cuits, remettez de la Salamudia, et remettez au feu. Recommencez l&rsquo;op\u00e9ration jusqu&rsquo;\u00e0 ce que le tout soit bien dor\u00e9.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">\u00a0<\/span><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">D\u00e9gustez-le de pr\u00e9f\u00e9rence au terme, tr\u00e8s chaud. Avec une salade verte. La fressure peut aussi se consommer en fricass\u00e9e sans les boyaux et le voile.<\/span><\/p>\n<div id=\"attachment_3640\" style=\"width: 805px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.locationencorse.eu\/blog\/wp-content\/uploads\/2014\/04\/rivia.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img aria-describedby=\"caption-attachment-3640\" decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-3640\" alt=\"recette corse\" src=\"http:\/\/www.locationencorse.eu\/blog\/wp-content\/uploads\/2014\/04\/rivia.jpg\" width=\"795\" height=\"463\" srcset=\"https:\/\/www.locationencorse.eu\/blog\/wp-content\/uploads\/2014\/04\/rivia.jpg 795w, https:\/\/www.locationencorse.eu\/blog\/wp-content\/uploads\/2014\/04\/rivia-400x232.jpg 400w, https:\/\/www.locationencorse.eu\/blog\/wp-content\/uploads\/2014\/04\/rivia-750x436.jpg 750w\" sizes=\"(max-width: 795px) 100vw, 795px\" \/><\/a><p id=\"caption-attachment-3640\" class=\"wp-caption-text\">recette corse<\/p><\/div>\n<p>Lors de vos vacances en\u00a0corse, si vous avez l&rsquo;occasion de pouvoir gouter ce met d\u00e9licieux, n&rsquo;h\u00e9sitez pas!<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Une recette que j&rsquo;ai souvent d\u00e9gust\u00e9 dans ma famille \u00e0 Pietralba, Ils faisaient cuire les \u00ab\u00a0rivia\u00a0\u00bb, \u00e0 la chemin\u00e9e. Une bonne odeur se r\u00e9pandait dans toute la pi\u00e8ce. Ingr\u00e9dients 1 fressure d\u2019agneau ou de cabri (c\u0153ur, foie, poumons, ris) Lamelles &hellip; <a href=\"https:\/\/www.locationencorse.eu\/blog\/rivia\/\">Continuer la lecture <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[12,182],"tags":[17],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rivia  - La Corse<\/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:\/\/www.locationencorse.eu\/blog\/rivia\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rivia  - La Corse\" \/>\n<meta property=\"og:description\" content=\"Une recette que j&rsquo;ai souvent d\u00e9gust\u00e9 dans ma famille \u00e0 Pietralba, Ils faisaient cuire les \u00ab\u00a0rivia\u00a0\u00bb, \u00e0 la chemin\u00e9e. 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