Cette fondue d'automne au Rocamadour se déguste chaud, à l'apéro, avec ses bretzels maisons ou du pain frais. Parfait pour un apéro entre amis ! L'automne est à l'honneur aussi dans la garniture faites de girolles, figues & lardons. Tout est fait pour qu'il n'en reste pas une miette, puisque le potimarron qui sert de caquelon se déguste !
Ingrédients
– 4 Rocamadour – 1 potimarron – 50 cl de crème fraiche liquide (ou + selon la taille de votre potimarron) – lardons – 2 figues – une poignée de girolles
Partager
Portions
4 portions
Préparation
60 min.
Cuisson
45 min.
Etape 1
Vider le potimaron, le saler, mettre un filet d'huile d'olive de truffe au fond et mettre au four pendant 45 min à 175 degrés.
Etape 2
Faire revenir une poignée de girolles, 2 figues, lardons dans une pôele avec de l'huile de truffe, ajouter du persil.
Etape 3
Sortir le potimarron du four, découper 4 Rocamadours + 50 cl de crème fraiche liquide. Intégrer la poelée automnale, mélangez et poivrez.
Etape 4
Remettre au four 10 minutes
Etape 5
Déguster chaud avec des bretzels, ou du pain croustillant frais et le potimarron qui sert de caquelon se déguste aussi :-)
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