Turban stuffed with blue cheese, walnuts and bacon
Difficulty level: easy
Servings 4 people
Ingredients
- 1 turban squash
- 100 g bacon
- 1 onion
- 60 g of blue
- 60 g Sheep Tomme
- A few kernels nuts
- A few leaves chervil
- 1 net olive oil
- Salt
- Pepper of the mill
Instructions
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Immerse the squash in boiling salted water for 20 to 25 minutes. Drain and let cool.
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Peel, slice and fry the onion in a drizzle of olive oil until golden brown.
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Cut the bacon into strips and brown it in a hot pan. To book.
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Cut the blue cheese and the Tomme into pieces. Coarsely crush the nuts.
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Cut a hat out of the Turban squash, remove the seeds. Carefully scoop out the flesh of the squash, being careful not to pierce the skin of the squash.
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Mix the flesh, onions and bacon strips.
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Stuff the squash with the preparation and sprinkle with diced blue cheese and Tomme cheese.
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Place in the oven for about 10 minutes until the cheese is melted.
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Season with pepper and sprinkle with fresh chervil just before serving.
© Amélie Roche for Interfel
