Preparation time: 35 min
Cooking time: 1h15
For: 4 pers.
Ingredients:
1 600g pumpkin
400g sausage meat
1 sprig marjoram
1 onion
1 egg
Fleur de sel
50g bread crumbs
2 cloves garlic
Olive oil
A turn of the pepper mill
1 bunch parsley
Accessory:
Aluminum foil
Preparation:
1. Turn on your Kokko and reach an oven temperature of 270°C.
2. Chop the onions and garlic and cook in a little olive oil with a pinch of fleur de sel.
3. In a salad bowl, combine the chopped marjoram, egg, coarsely chopped breadcrumbs, chopped parsley, sausage meat, garlic and cooked onion.
4. Mix well, season with fleur de sel and freshly ground pepper, and chill.
5. Remove the cap with a knife, scoop out the seeds completely, fill with the stuffing, replace the cap and place a double layer of aluminum foil on the underside.
6. Place the potimarron directly on the grill and cook for 1h15 at constant heat.
7. Once the potimarron is cooked, leave it to rest for 15 to 20 minutes to allow it to relax, making it even juicier.
