Nov 02 2004
Gourd, quince and green tomatoes
Gourd en gratin
Cut the gourd in two, put it in the oven (180o) and leave it till the inside is soft.
Empty the flesh of the gourd and put it in a bowl. Smash it with salt, pepper, a soup spoon of cream, a pinch of curry, a handful of chives (cut in small pieces), put it back in the gourd, spread on it grounded parmesan, put some little pieces of butter and put it back in the oven. Grill it slowly and eat immediately.
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