Courge butternut farcie porc épinards carotte violette et mozzarella di buffala

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Courge butternut farcie porc épinards carotte violette et mozzarella di buffala. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Courge butternut farcie porc épinards carotte violette et mozzarella di buffala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Courge butternut farcie porc épinards carotte violette et mozzarella di buffala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Courge butternut farcie porc épinards carotte violette et mozzarella di buffala is Pour 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Courge butternut farcie porc épinards carotte violette et mozzarella di buffala estimated approx 1h45 en tout.

To get started with this particular recipe, we have to prepare a few components. You can have Courge butternut farcie porc épinards carotte violette et mozzarella di buffala using 10 ingredients and 15 steps. Here is how you can achieve it.

#fevrier

Ingredients and spices that need to be Make ready to make Courge butternut farcie porc épinards carotte violette et mozzarella di buffala:

1. 1 courge butternut de 1.3 kg
2. 400 g chair à saucisse
3. 2 gousses d ail
4. 1 oignon rose de roscoff
5. 200 g d épinards frais
6. 125 g mozzarella di buffala
7. 10 cl bouillon aux épices (fait maison recette sur mon profil)
8. 1 carotte violette
9. Sel poivre
10. 1 cuillère à soupe d huile d olive

Steps to make to make Courge butternut farcie porc épinards carotte violette et mozzarella di buffala

1. Préchauffer le four à 240 degrés laver et brosser la courge l envelopper dans une feuille d aluminium enfourner pour 1h
2. Éplucher ail et oignon émincer l oignon presser l ail
3. Sortir la courge du four ouvrir l aluminium laisser tiédir
4. Chauffer l huile dans une grande poêle faire blondir ail et oignon
5. Ajouter la chair à saucisse faire dorer
6. Ajouter les épinards mélanger baisser à feu doux et laisser fondre en mélangeant de temps en temps
7. Couper la courge en deux ôter fibres et graines
8. Ajouter le bouillon dans la poêle saler poivrer
9. Creuser les demies courges récupérer la chair
10. Ajouter la chair dans la poêle bien mélanger poursuivre la cuisson à feu doux
11. Éplucher la carotte la couper finement ajouter mélanger laisser mijoter 10 minutes
12. Poser les demies courges dans un plat à four préchauffer le four à 220 degrés
13. Couper la mozzarella en petits cubes l ajouter ôter du feu bien mélanger pour l incorporer
14. Farcir les demies courges enfourner pour 30 minutes
15. C est prêt ! Bon appétit 😋

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