For the festive season, discover this recipe for pumpkin stuffed with snails and Comté cheese.
Ingredients for 4 people
- 3 dozen Sabarot snails
- 100 g Comté cheese
- 1 pumpkin
- 20 cl white wine
- 20 cl cream
- 100 g smoked bacon
- 1 shallot
- curry
- 1 parsley sprig
- a handful of walnuts
- salt, pepper
Recipe
- Drain and rinse your snails.
- Preheat oven to 220°C
- Empty the pumpkin and keep the cap.
- Place your pumpkin in a dish, drizzle with oil and place in the oven for 30 to 40 minutes.
Preparing the stuffing :
- Finely chop the shallot, smoked bacon and walnuts.
- In a hot pan, add the pieces of smoked bacon, shallot and snails. Mix well.
- Add the white wine, cream and walnuts. Season, mix and set aside.
- Remove the pumpkin from the oven. Scoop out the cooked flesh and add to the mixture. Mix well.
- Garnish the inside of your pumpkin with the mixture. Add the Comté cheese on top.
- Bake au gratin for 10 minutes.
- Meanwhile, chop the parsley.
- Once the potimarron is au gratin, remove from the oven and add a few pieces of parsley and a slice of smoked bacon.
Burgundy snails
The Burgundy snail is generally considered the best snail by gourmets.
