Recette de Alouette sans tête provençale

Durée de préparation : 30 mn Temps de cuisson : 2 h

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Les ingrédients

Pour 6 personnes

Pour la viande
  • Bavette(s) de boeuf : 6 pièce(s)
  • Lard fumé salé : 150 g
  • Persil plat : 1 botte(s)
  • Gousse(s) d'ail : 2 pièce(s)
  • Sel fin : 6 pincée(s)
  • Moulin à poivre : 3 tour(s)
Pour la sauce
  • Oignon(s) rouge(s) : 1 pièce(s)
  • Echalote(s) : 3 pièce(s)
  • Bouquet(s) garni(s) : 1 pièce(s)
  • Tomate pelée au jus en conserve : 1 pièce(s)
       tomates fraîches : 1 kg
  • champignons de paris : 500 g
  • Sel fin : 8 pincée(s)
       basilic 3 feuilles
  • Moulin à poivre : 6 tour(s)
  • Sucre en poudre : 2 g
  • Huile d'olive : 10 cl
      olives vertes dénoyautées 250   g

++ Descriptif de la recette++

1. RÉALISATION DES ALOUETTES

Placer les escalopes entre 2 papiers sulfurisés puis les frapper à l'aide d'une casserole. Poser ensuite les escalopes à plat et les retailler en 3 ou 4 portions égales, puis les saler et les poivrer. Déposer au milieu de chaque morceau 3 ou 4 bâtonnets de petit salé (lardons), 4 lamelles d'ail et 6 feuilles de persil compressées. Rouler ensuite le morceau de viande en prenant bien soin de comprimer la farce. Fermer avec un petit pic en bois ou de la ficelle.

2. POUR LA SAUCE

Faire un coulis de tomates, pour cela prendre 1 kg de tomates, les mixées rajouter une cuillère à soupe de sucre poudre, une pincée de thym émietté, un verre d'eau et 3 feuilles de bailic, remixer le tout pendant 2 mn. Prendre une boite de 500 gr de tomates pelées au jus la mixer à son tour. Dans un saladier mélanger les 2 sortes de coulis de tomate. Dans une cocotte à fond épais avec de l'huile d'olive, faire revenir la viande sur toutes ses faces pour qu'elle soit bien dorée, puis la retirer et faire revenir 500g de champignons de paris, les retirer. Ajouter les oignons et les échalotes émincés et les faire revenir pendant 3 min. Ajouter le coulis de tomate saler, poivrer et goutter votre sauce ( si besoin rajouter du sucre en poudre à convenance) Remettre les morceaux de viande et ajouter éventuellement un filet d'eau pour faire en sorte que les aliments soient bien recouverts. Ajouter enfin le bouquet garni, saler et poivrer, incorporer les champignons de paris , les olives vertes puis laisser mijoter à feu doux pendant 1 h 30.

Servir 3 ou 4 alouettes par assiette. Ajouter un peu de garniture (olives et champignons) et napper le tout de sauce.

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