In a warm atmosphere, the Auberge du Pas de Vent is that kind of place where you feel good, like at home, to taste local products and family dishes. For Aurélien Bellocq, chef of the restaurant, it is important that people feel good there and do not hesitate to push open the door of the inn.
Festive recipe for the whole family: stuffed pomarine squash
Ingredients :
- 4 pomarine squash
- 500g of porcini mushrooms
- 300g of veal meat
- 200g of pork meat
- 200g bacon
- 250g chestnuts
- 8 slices of sandwich bread
- 5 small shallots
- 1 egg
- chive
- parsley
- salt pepper
- armagnac
Preperation :
- mix the veal and pork meat with the egg
- add the chives and chopped parsley
- salt and pepper
- add 2 tablespoons of armagnac
- put in the fridge
- brown the porcini mushrooms and add the bacon
- add the chestnuts and brown over low heat
- dice the sandwich bread and add it to the porcini mixture
- add the finely chopped shallots at the last moment
- cool and mix with the meat
- empty the pomarines and fill them with the stuffing
- put the cap back on the pomarines and bake for 25 to 30 minutes at 180 °
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