{"id":2249,"date":"2025-07-16T16:07:55","date_gmt":"2025-07-16T14:07:55","guid":{"rendered":"https:\/\/www.informations.brussels\/pinson-aveugle\/"},"modified":"2025-07-17T08:37:34","modified_gmt":"2025-07-17T06:37:34","slug":"pinson-aveugle","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/pinson-aveugle\/","title":{"rendered":"Pinson aveugle"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2249&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;Pinson aveugle&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<h2>Historique<\/h2>\n<p data-start=\"650\" data-end=\"1067\">Le <strong data-start=\"653\" data-end=\"668\">pinson aveugle<\/strong> a une longue histoire et \u00e9tait un plat populaire au <strong data-start=\"732\" data-end=\"757\">19e et au d\u00e9but du 20e si\u00e8cle<\/strong>. Il constituait souvent un repas nourrissant pour les classes moyennes ou ouvri\u00e8res. L&rsquo;utilisation de viande bon march\u00e9, facile \u00e0 farcir et \u00e0 pr\u00e9parer, en faisait un repas pratique. C&rsquo;\u00e9tait une fa\u00e7on d&rsquo;utiliser les restes de viande et de les transformer en un plat savoureux et nourrissant.   <\/p>\n<h3 data-start=\"433\" data-end=\"450\">Ingr\u00e9dients :<\/h3>\n<ul data-start=\"451\" data-end=\"902\">\n<li data-start=\"451\" data-end=\"536\">\n<p data-start=\"453\" data-end=\"536\">4 steaks de b\u0153uf (environ 150 g chacun, de pr\u00e9f\u00e9rence de l&rsquo;\u00e9paule ou de la c\u00f4te)<\/p>\n<\/li>\n<li data-start=\"537\" data-end=\"568\">\n<p data-start=\"539\" data-end=\"568\">150 g de viande hach\u00e9e (b\u0153uf ou porc)<\/p>\n<\/li>\n<li data-start=\"569\" data-end=\"609\">\n<p data-start=\"571\" data-end=\"609\">100 g de bacon de petit d\u00e9jeuner, coup\u00e9 en lani\u00e8res<\/p>\n<\/li>\n<li data-start=\"610\" data-end=\"628\">\n<p data-start=\"612\" data-end=\"628\">1 oignon, hach\u00e9<\/p>\n<\/li>\n<li data-start=\"629\" data-end=\"661\">\n<p data-start=\"631\" data-end=\"661\">1 gousse d&rsquo;ail, finement hach\u00e9e<\/p>\n<\/li>\n<li data-start=\"662\" data-end=\"682\">\n<p data-start=\"664\" data-end=\"682\">1 cuill\u00e8re \u00e0 soupe de moutarde<\/p>\n<\/li>\n<li data-start=\"683\" data-end=\"689\">\n<p data-start=\"685\" data-end=\"689\">1 \u0153uf<\/p>\n<\/li>\n<li data-start=\"690\" data-end=\"727\">\n<p data-start=\"692\" data-end=\"727\">Chapelure (environ 2 \u00e0 3 cuill\u00e8res \u00e0 soupe)<\/p>\n<\/li>\n<li data-start=\"728\" data-end=\"754\">\n<p data-start=\"730\" data-end=\"754\">Sel et poivre \u00e0 volont\u00e9<\/p>\n<\/li>\n<li data-start=\"755\" data-end=\"783\">\n<p data-start=\"757\" data-end=\"783\">1 cuill\u00e8re \u00e0 caf\u00e9 de thym s\u00e9ch\u00e9<\/p>\n<\/li>\n<li data-start=\"784\" data-end=\"812\">\n<p data-start=\"786\" data-end=\"812\">50 g de beurre pour la friture<\/p>\n<\/li>\n<li data-start=\"813\" data-end=\"868\">\n<p data-start=\"815\" data-end=\"868\">300 ml de bouillon de b\u0153uf (fait maison ou en cube)<\/p>\n<\/li>\n<li data-start=\"869\" data-end=\"902\">\n<p data-start=\"871\" data-end=\"902\">1 cuill\u00e8re \u00e0 soupe de farine (pour la sauce)<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"904\" data-end=\"924\">Pr\u00e9paration :<\/h3>\n<ol data-start=\"925\" data-end=\"2537\">\n<li data-start=\"925\" data-end=\"1135\">\n<p data-start=\"928\" data-end=\"946\"><strong data-start=\"928\" data-end=\"945\">Pr\u00e9paration de la farce<\/strong>:<\/p>\n<ul data-start=\"950\" data-end=\"1135\">\n<li data-start=\"950\" data-end=\"1132\">\n<p data-start=\"952\" data-end=\"1132\">M\u00e9langez la viande hach\u00e9e avec les tranches de bacon, l&rsquo;oignon, l&rsquo;ail, la moutarde, l&rsquo;\u0153uf, la chapelure, le sel, le poivre et le thym dans un bol. Le m\u00e9lange doit \u00eatre suffisamment ferme pour servir de farce. <\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1136\" data-end=\"1537\">\n<p data-start=\"1139\" data-end=\"1162\"><strong data-start=\"1139\" data-end=\"1161\">Pr\u00e9paration de la viande<\/strong>:<\/p>\n<ul data-start=\"1166\" data-end=\"1537\">\n<li data-start=\"1166\" data-end=\"1262\">\n<p data-start=\"1168\" data-end=\"1262\">Posez les tranches de b\u0153uf \u00e0 plat sur une planche \u00e0 d\u00e9couper. Si n\u00e9cessaire, amincissez-les \u00e0 l&rsquo;aide d&rsquo;un attendrisseur de viande. <\/p>\n<\/li>\n<li data-start=\"1266\" data-end=\"1345\">\n<p data-start=\"1268\" data-end=\"1345\">D\u00e9posez une g\u00e9n\u00e9reuse cuiller\u00e9e du m\u00e9lange de viande hach\u00e9e au centre de chaque morceau de viande.<\/p>\n<\/li>\n<li data-start=\"1349\" data-end=\"1537\">\n<p data-start=\"1351\" data-end=\"1537\">Repliez les c\u00f4t\u00e9s de la viande vers l&rsquo;int\u00e9rieur, afin que la farce ne tombe pas, et roulez la viande en serrant bien. Attachez les rouleaux avec de la ficelle de cuisine ou utilisez une brochette pour les maintenir ferm\u00e9s. <\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1539\" data-end=\"1727\">\n<p data-start=\"1542\" data-end=\"1553\"><strong data-start=\"1542\" data-end=\"1552\">P\u00e2tisserie<\/strong>:<\/p>\n<ul data-start=\"1557\" data-end=\"1727\">\n<li data-start=\"1557\" data-end=\"1610\">\n<p data-start=\"1559\" data-end=\"1610\">Faites chauffer le beurre dans une po\u00eale \u00e0 frire \u00e0 feu moyen-vif.<\/p>\n<\/li>\n<li data-start=\"1614\" data-end=\"1727\">\n<p data-start=\"1616\" data-end=\"1727\">Faites dorer les pinsons aveugles sur tout le pourtour, ce qui prend environ 5 \u00e0 7 minutes. Veillez \u00e0 ce que la viande soit bien dor\u00e9e. <\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1729\" data-end=\"1926\">\n<p data-start=\"1732\" data-end=\"1743\">Le <strong data-start=\"1732\" data-end=\"1742\">rago\u00fbt<\/strong>:<\/p>\n<ul data-start=\"1747\" data-end=\"1926\">\n<li data-start=\"1747\" data-end=\"1819\">\n<p data-start=\"1749\" data-end=\"1819\">Ajoutez le bouillon de b\u0153uf dans la casserole et portez \u00e0 \u00e9bullition.<\/p>\n<\/li>\n<li data-start=\"1823\" data-end=\"1926\">\n<p data-start=\"1825\" data-end=\"1926\">R\u00e9duisez le feu \u00e0 doux et laissez mijoter les pinsons aveugles pendant 45 minutes \u00e0 1 heure, jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient bien cuits.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1928\" data-end=\"2328\">\n<p data-start=\"1931\" data-end=\"1946\"><strong data-start=\"1931\" data-end=\"1945\">Pr\u00e9parer la sauce<\/strong>:<\/p>\n<ul data-start=\"1950\" data-end=\"2328\">\n<li data-start=\"1950\" data-end=\"2006\">\n<p data-start=\"1952\" data-end=\"2006\">Retirez les ailettes de la po\u00eale et mettez-les de c\u00f4t\u00e9.<\/p>\n<\/li>\n<li data-start=\"2010\" data-end=\"2083\">\n<p data-start=\"2012\" data-end=\"2083\">Filtrer le jus de cuisson et le remettre dans la casserole. Portez la sauce \u00e0 \u00e9bullition. <\/p>\n<\/li>\n<li data-start=\"2087\" data-end=\"2189\">\n<p data-start=\"2089\" data-end=\"2189\">M\u00e9langez la farine avec un peu d&rsquo;eau et ajoutez-la \u00e0 la sauce pour l&rsquo;\u00e9paissir. Remuez bien. <\/p>\n<\/li>\n<li data-start=\"2193\" data-end=\"2328\">\n<p data-start=\"2195\" data-end=\"2328\">Laissez mijoter la sauce pendant quelques minutes jusqu&rsquo;\u00e0 ce qu&rsquo;elle ait une belle consistance \u00e9paisse. Go\u00fbtez et ajoutez un peu de sel et de poivre si n\u00e9cessaire. <\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"2330\" data-end=\"2537\">\n<p data-start=\"2333\" data-end=\"2346\"><strong data-start=\"2333\" data-end=\"2345\">Servir<\/strong>:<\/p>\n<ul data-start=\"2350\" data-end=\"2537\">\n<li data-start=\"2350\" data-end=\"2537\">\n<p data-start=\"2352\" data-end=\"2537\">Coupez les pinsons aveugles en tranches et servez-les avec la sauce sur le dessus. Ce plat est traditionnellement servi avec des pommes de terre (bouillies ou en pur\u00e9e), des l\u00e9gumes et de la compote de pommes si vous le souhaitez. <\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<h3 data-start=\"2539\" data-end=\"2547\"><\/h3>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Historique Le pinson aveugle a une longue histoire et \u00e9tait un plat populaire au 19e et au d\u00e9but du 20e si\u00e8cle. Il constituait souvent un repas nourrissant pour les classes moyennes ou ouvri\u00e8res. L&rsquo;utilisation de viande bon march\u00e9, facile \u00e0 farcir et \u00e0 pr\u00e9parer, en faisait un repas pratique. C&rsquo;\u00e9tait une fa\u00e7on d&rsquo;utiliser les restes [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":2247,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pinson aveugle - Informations Brussels<\/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.informations.brussels\/fr\/pinson-aveugle\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pinson aveugle - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique Le pinson aveugle a une longue histoire et \u00e9tait un plat populaire au 19e et au d\u00e9but du 20e si\u00e8cle. 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Delmarche\",\"description\":\"Claire Delmarche est n\u00e9e \u00e0 Jette, a grandi \u00e0 Forest et vit aujourd\u2019hui \u00e0 Saint-Josse.Bruxelles, elle la traverse en tram, en v\u00e9lo ou \u00e0 pied, carnet en main et casque sur les oreilles. Form\u00e9e \u00e0 l\u2019IHECS, pass\u00e9e par quelques r\u00e9dactions \u00ab o\u00f9 on met plus de temps \u00e0 remplir un tableau Excel qu\u2019\u00e0 \u00e9crire un article \u00bb, elle a vite compris qu\u2019elle serait plus libre en dehors des circuits classiques. Claire aime les histoires \u00e0 hauteur d\u2019humain. Celles qu\u2019on ne voit pas dans les grands JT. Elle \u00e9crit sur la vie des quartiers, les luttes sociales, les brasseries de quartier qui ferment, les collectifs citoyens qui s\u2019organisent, les contradictions bruxelloises qu\u2019on adore d\u00e9tester. Bilingue (et brusseleir par adoption), elle jongle entre les langues comme entre les tramways de la STIB. 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