Patate douce farcie champignons et lardons

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Patate douce farcie champignons et lardons. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Patate douce farcie champignons et lardons, 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 Patate douce farcie champignons et lardons 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 Patate douce farcie champignons et lardons is 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 Patate douce farcie champignons et lardons estimated approx 10 + 60 min.

To get started with this recipe, we must first prepare a few components. You can cook Patate douce farcie champignons et lardons using 6 ingredients and 7 steps. Here is how you cook that.

J'ai enfin trouvé des patates douces de production locale (du Lot et Garonne pour être exact) ... elles sont charnues, fondantes et délicieusement sucrées ...

Ingredients and spices that need to be Prepare to make Patate douce farcie champignons et lardons:

1. 2 patates douces
2. 4 champignons de couche frais ou des rosés des près
3. 50 g lardons
4. piment d'Espelette
5. persil séché
6. 100 ml crème liquide

Steps to make to make Patate douce farcie champignons et lardons

1. Lavez et brossez soigneusement les patates douces. Puis faites les cuire au four entières pendant 40/45 minutes thermostat 6/7
2. Lorsqu'elles sont cuites, coupez-les en deux dans la longueur.
3. Retirez délicatement à la cuillère la chaire du milieu en laissant 1cm tout autour et sans percer la peau.
4. Mettez la chair dans un saladier avec les champignons coupés en tous petits dés et les lardons hachés grossièrement. Ajoutez le piment d'Espelette, une pincée de persil séché et la crème. vous pouvez être généreux avec la crème pour qu'elle imprègne bien toute la chair restant dans la patate.
5. Mélangez la préparation et remettez-la dans les patates douces creusées.
6. Remettez au four pendant 15 à 20 minutes toujours themostat 6/7
7. Il n'y a plus qu'à déguster !

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