{"id":3820,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/sataras-croate\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"sataras-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/sataras-croate\/","title":{"rendered":"Satara\u0161 croate"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-sataras{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  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*,#recipe-fr-hr-sataras *::before,#recipe-fr-hr-sataras *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-fr-hr-sataras{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-sataras .gj-hero{display:none}#recipe-fr-hr-sataras .gj-title{font-size:24pt}#recipe-fr-hr-sataras .gj-fact,#recipe-fr-hr-sataras .gj-nutri-row>div,#recipe-fr-hr-sataras .gj-ing-group,#recipe-fr-hr-sataras .gj-info-card,#recipe-fr-hr-sataras .gj-steps>li,#recipe-fr-hr-sataras .gj-pull,#recipe-fr-hr-sataras .gj-rail,#recipe-fr-hr-sataras .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-sataras .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-sataras .gj-rail *{color:#111!important}#recipe-fr-hr-sataras .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-sataras\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-sataras\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Accompagnement de l\u00e9gumes \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-sataras\"><span class=\"gj-title-main\"><b>Satara\u0161 croate<\/b> aux poivrons, tomates et oignons<\/span> <span class=\"gj-title-accent gj-serif\">doucement compot\u00e9s sans \u0153ufs<\/span><\/h2>\n    <p class=\"gj-sub\">Des lani\u00e8res de poivrons rouges et verts mijotent avec oignons et tomates m\u00fbres jusqu\u2019\u00e0 une texture souple et juteuse, sans \u0153ufs ni sauce lourde.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Accompagnement<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Cuisson \u00e0 l\u2019\u00e9touff\u00e9e<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Facile<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>M\u00e9thode<\/dt><dd>Cuisson \u00e0 l\u2019\u00e9touff\u00e9e<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 5 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 160 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sataras-3.webp\" alt=\"Satara\u0161 rouge avec lani\u00e8res de poivrons verts et rouges, tomates et oignons dans une po\u00eale\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Les poivrons et oignons restent distincts dans un jus de tomate rustique, sans \u0153ufs ajout\u00e9s.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-sataras\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-sataras\">L\u00e9gumes distincts dans un jus naturellement li\u00e9<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Le satara\u0161 est une pr\u00e9paration de poivrons, tomates et oignons r\u00e9pandue dans plusieurs cuisines de l\u2019ancien espace austro-hongrois et des Balkans. En Croatie, il appara\u00eet comme accompagnement, repas l\u00e9ger ou base pour d\u2019autres ingr\u00e9dients. Certaines maisons ajoutent des \u0153ufs ou du riz, mais cette version reste enti\u00e8rement v\u00e9g\u00e9tale et met l\u2019accent sur les l\u00e9gumes. Les poivrons demeurent visibles en lani\u00e8res, l\u2019oignon devient doux et la tomate forme un jus rustique plut\u00f4t qu\u2019une sauce r\u00e9duite en pur\u00e9e.<\/p><blockquote class=\"gj-pull\">Les tomates entrent apr\u00e8s que les poivrons ont re\u00e7u la chaleur directe; sinon, les lani\u00e8res bouillent avant d\u2019avoir d\u00e9velopp\u00e9 leur parfum.<\/blockquote><p>Le choix des tomates r\u00e8gle l\u2019\u00e9quilibre du plat. Elles doivent \u00eatre m\u00fbres et charnues, avec assez d\u2019acidit\u00e9 pour soutenir la douceur des poivrons. Les peler \u00e9vite les fragments de peau roul\u00e9s, mais les graines ne sont pas retir\u00e9es : leur gel contribue au jus. Lorsque les tomates sont tr\u00e8s aqueuses, la fin de cuisson se fait sans couvercle. Avec des fruits plus secs, une petite quantit\u00e9 d\u2019eau peut \u00eatre n\u00e9cessaire.<\/p><p>L\u2019oignon ouvre la cuisson \u00e0 feu mod\u00e9r\u00e9. Il doit devenir translucide et souple sans brunir, car une coloration forte donnerait au satara\u0161 une saveur de rago\u00fbt r\u00f4ti. Les poivrons entrent ensuite et re\u00e7oivent plusieurs minutes de chaleur avant les tomates. Cet ordre permet \u00e0 leur surface de s\u2019assouplir et de d\u00e9velopper son parfum, au lieu de bouillir imm\u00e9diatement dans le jus.<\/p><\/div><div class=\"gj-copy-col\"><p>Le paprika doux renforce la couleur et la saveur du poivron, mais il est ajout\u00e9 peu de temps avant les tomates pour ne pas br\u00fbler. L\u2019ail arrive encore plus tard et reste discret. Une fois les tomates dans la po\u00eale, le feu baisse. Le m\u00e9lange cuit partiellement couvert jusqu\u2019\u00e0 ce que les l\u00e9gumes soient tendres, puis \u00e0 d\u00e9couvert pour ajuster l\u2019humidit\u00e9. Remuer trop souvent casse les lani\u00e8res et transforme le plat en pur\u00e9e.<\/p><p>La consistance finale se juge \u00e0 la cuill\u00e8re. Le jus doit enrober les l\u00e9gumes et former une petite flaque au fond de l\u2019assiette, sans eau s\u00e9par\u00e9e. Les poivrons sont souples mais gardent leur forme. L\u2019assaisonnement reste simple : sel, poivre et paprika. Cette sobri\u00e9t\u00e9 permet au satara\u0161 d\u2019accompagner aussi bien une viande grill\u00e9e qu\u2019une polenta, des pommes de terre ou un morceau de pain.<\/p><p>Servi chaud, ti\u00e8de ou \u00e0 temp\u00e9rature ambiante, le plat change l\u00e9g\u00e8rement de caract\u00e8re. Apr\u00e8s repos, l\u2019acidit\u00e9 de la tomate s\u2019adoucit et l\u2019huile se m\u00eale mieux au jus. Il se conserve bien, mais les l\u00e9gumes perdent progressivement leur d\u00e9finition. La meilleure texture est obtenue le jour m\u00eame, gr\u00e2ce \u00e0 une coupe r\u00e9guli\u00e8re et \u00e0 un ordre de cuisson qui respecte le temps propre de chaque l\u00e9gume.<\/p><p>Les poivrons ne doivent pas tous avoir exactement le m\u00eame degr\u00e9 de maturit\u00e9, mais leur \u00e9paisseur doit rester proche. Des lani\u00e8res tr\u00e8s fines disparaissent avant que les oignons soient fondants, tandis que de gros morceaux gardent une peau ferme. Une largeur d\u2019environ un centim\u00e8tre donne un bon compromis. La tomate est coup\u00e9e plus grossi\u00e8rement, car elle doit se d\u00e9faire et fournir le jus qui relie les l\u00e9gumes sans qu\u2019un mixeur soit n\u00e9cessaire. Une pinc\u00e9e de sel ajout\u00e9e aux tomates, plut\u00f4t qu\u2019aux poivrons seuls, aide le jus \u00e0 se former r\u00e9guli\u00e8rement. Le plat garde ainsi une brillance l\u00e9g\u00e8re et naturelle.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-sataras\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De l\u2019oignon translucide au jus li\u00e9<\/p><h3 id=\"recipe-timeline-fr-hr-sataras\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 1 h 5 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Tailler les l\u00e9gumes en morceaux r\u00e9guliers.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Assouplir lentement l\u2019oignon sans coloration.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Cuire les poivrons avant d\u2019ajouter les tomates.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT55M\">0:55<\/time><span>D\u00e9couvrir et ajuster la quantit\u00e9 de jus.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Oignons, poivrons rouges et verts et tomates m\u00fbres sont pr\u00e9par\u00e9s s\u00e9par\u00e9ment. L\u2019oignon cuit d\u2019abord dans l\u2019huile jusqu\u2019\u00e0 devenir translucide. Les poivrons en lani\u00e8res le rejoignent et re\u00e7oivent une dizaine de minutes de chaleur directe. Ail et paprika sont ajout\u00e9s bri\u00e8vement, puis les tomates pel\u00e9es apportent le liquide. Le satara\u0161 mijote partiellement couvert jusqu\u2019\u00e0 ce que les l\u00e9gumes soient tendres. La fin de cuisson se fait \u00e0 d\u00e9couvert pour que le jus enrobe la cuill\u00e8re sans dispara\u00eetre. Aucun \u0153uf n\u2019est ajout\u00e9 dans cette version. La recette donne six portions d\u2019accompagnement et se sert chaude, ti\u00e8de ou \u00e0 temp\u00e9rature ambiante avec pain, polenta, pommes de terre ou viande grill\u00e9e.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-sataras\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-sataras\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-sataras\">\n  <h4 id=\"recipe-ing-1-fr-hr-sataras\">Pour le satara\u0161<\/h4>\n  <ul>\n    <li><strong>450 g de poivrons rouges, en lani\u00e8res<\/strong><\/li><li><strong>450 g de poivrons verts ou jaune p\u00e2le, en lani\u00e8res<\/strong><\/li><li><strong>700 g de tomates m\u00fbres, pel\u00e9es et grossi\u00e8rement coup\u00e9es<\/strong><\/li><li><strong>300 g d\u2019oignon, en fines demi-lunes<\/strong><\/li><li><strong>3 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>45 ml d\u2019huile d\u2019olive<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux<\/strong><\/li><li><strong>3\/4 de cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><\/li><li><strong>1\/3 de cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette ne contient aucun allerg\u00e8ne majeur courant dans sa formulation de base. Les accompagnements servis \u00e0 c\u00f4t\u00e9 doivent \u00eatre v\u00e9rifi\u00e9s s\u00e9par\u00e9ment.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-sataras\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-sataras\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Cuire les l\u00e9gumes dans le bon ordre<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parer les tomates<\/p><p class=\"gj-step-x\">Inciser, \u00e9bouillanter 30 secondes, refroidir, peler puis couper grossi\u00e8rement les tomates en conservant leur jus.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Assouplir l\u2019oignon<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile dans une large sauteuse et cuire l\u2019oignon 10 \u00e0 12 minutes \u00e0 feu moyen-doux, sans coloration.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Saisir doucement les poivrons<\/p><p class=\"gj-step-x\">Ajouter les deux couleurs de poivrons et cuire 10 minutes en remuant seulement de temps \u00e0 autre.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajouter ail et paprika<\/p><p class=\"gj-step-x\">Incorporer l\u2019ail pendant 30 secondes, puis le paprika hors d\u2019une chaleur agressive.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mijoter avec les tomates<\/p><p class=\"gj-step-x\">Ajouter tomates, sel et poivre. Couvrir partiellement et cuire 20 minutes \u00e0 feu doux.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajuster le jus<\/p><p class=\"gj-step-x\">D\u00e9couvrir et cuire encore 5 \u00e0 10 minutes. Les l\u00e9gumes doivent rester identifiables et le jus doit napper la cuill\u00e8re.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-sataras\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-sataras\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir avec viande grill\u00e9e, polenta, pommes de terre, riz ou pain. \u00c0 temp\u00e9rature ambiante, il peut accompagner un plateau de fromage et de charcuterie.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver 3 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffer doucement sans r\u00e9duire davantage, ou servir \u00e0 temp\u00e9rature ambiante apr\u00e8s 20 minutes hors du froid. Congeler jusqu\u2019\u00e0 2 mois.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Ajouter un petit piment doux ou piquant avec les poivrons.<\/li><li>Incorporer 150 g de courgette en d\u00e9s dans les quinze derni\u00e8res minutes.<\/li><li>Ajouter des \u0153ufs battus \u00e0 la fin pour une variante distincte, \u00e0 cuire jusqu\u2019\u00e0 prise compl\u00e8te.<\/li><li>M\u00e9langer du riz cuit au moment du service plut\u00f4t que pendant la r\u00e9duction.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Choisir une sauteuse large pour favoriser l\u2019\u00e9vaporation contr\u00f4l\u00e9e.<\/li><li>Ne pas brunir l\u2019oignon, qui doit rester doux et translucide.<\/li><li>Remuer avec une spatule large afin de ne pas \u00e9craser les lani\u00e8res.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Large sauteuse avec couvercle<\/li><li>Couteau de chef<\/li><li>Petite casserole pour peler les tomates<\/li><li>Spatule large<\/li><li>Balance de cuisine<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-sataras\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-sataras\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 160 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 410 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion d\u2019accompagnement (environ 320 g). <strong>Allerg\u00e8nes principaux :<\/strong> aucun allerg\u00e8ne majeur courant. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une cuisson en s\u00e9quence<\/p>\n    <p class=\"gj-close-quote\">L\u2019oignon donne la base, le poivron garde sa forme et la tomate lie l\u2019ensemble sans effacer les l\u00e9gumes.<\/p>\n    <p class=\"gj-close-copy\">Le satara\u0161 para\u00eet simple, mais son relief d\u00e9pend de l\u2019ordre des ajouts et d\u2019une r\u00e9duction arr\u00eat\u00e9e au bon moment.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-sataras\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Satara\u0161 croate aux poivrons, tomates et oignons doucement compot\u00e9s sans \u0153ufs\",\n  \"description\": \"Des lani\u00e8res de poivrons rouges et verts mijotent avec oignons et tomates m\u00fbres jusqu\u2019\u00e0 une texture souple et juteuse, sans \u0153ufs ni sauce lourde.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sataras-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sataras-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sataras-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croate\",\n  \"recipeCategory\": \"Accompagnement\",\n  \"cookingMethod\": \"Cuisson \u00e0 l\u2019\u00e9touff\u00e9e\",\n  \"keywords\": \"recette de satara\u0161 croate, satara\u0161 aux poivrons et tomates, satara\u0161 sans \u0153ufs, poivrons mijot\u00e9s aux oignons, accompagnement croate de l\u00e9gumes\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H5M\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"160 kcal\",\n    \"carbohydrateContent\": \"19 g\",\n    \"proteinContent\": \"3 g\",\n    \"fatContent\": \"8 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"410 mg\",\n    \"servingSize\": \"1 portion d\u2019accompagnement (environ 320 g)\"\n  },\n  \"recipeIngredient\": [\n    \"450 g de poivrons rouges, en lani\u00e8res\",\n    \"450 g de poivrons verts ou jaune p\u00e2le, en lani\u00e8res\",\n    \"700 g de tomates m\u00fbres, pel\u00e9es et grossi\u00e8rement coup\u00e9es\",\n    \"300 g d\u2019oignon, en fines demi-lunes\",\n    \"3 gousses d\u2019ail, finement hach\u00e9es\",\n    \"45 ml d\u2019huile d\u2019olive\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux\",\n    \"3\/4 de cuill\u00e8re \u00e0 caf\u00e9 de sel fin\",\n    \"1\/3 de cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Cuire les l\u00e9gumes dans le bon ordre\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pr\u00e9parer les tomates\",\n          \"text\": \"Inciser, \u00e9bouillanter 30 secondes, refroidir, peler puis couper grossi\u00e8rement les tomates en conservant leur jus.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Assouplir l\u2019oignon\",\n          \"text\": \"Chauffer l\u2019huile dans une large sauteuse et cuire l\u2019oignon 10 \u00e0 12 minutes \u00e0 feu moyen-doux, sans coloration.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Saisir doucement les poivrons\",\n          \"text\": \"Ajouter les deux couleurs de poivrons et cuire 10 minutes en remuant seulement de temps \u00e0 autre.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ajouter ail et paprika\",\n          \"text\": \"Incorporer l\u2019ail pendant 30 secondes, puis le paprika hors d\u2019une chaleur agressive.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Mijoter avec les tomates\",\n          \"text\": \"Ajouter tomates, sel et poivre. 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