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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