- Four straight courgettes, up to 250g each
- One large cooked potato, 250g of well drained chopped tomato
- 100g of Isigny Sainte-Mère *Mature Mimolette, cut into small cubes
- Olive oil
- Three drops of tabasco
- Salt and pepper
Cut the courgettes lengthways. Scoop out the middles with a small spoon and plunge them into heavily salted boiling water for one minute. Take them out and plunge them into iced water, to keep their green colour. Drain on kitchen towel or a clean drying up cloth and pat dry.
Cook and mash the potato with a fork then add the chopped tomato, season with a bit of olive oil, salt, pepper and Tabasco.
Wait until the last moment before adding the Isigny Sainte-Mère Mimolette. Fill the hollowed out courgettes with this mixture and put in a moderate oven for a few minutes. Serve them as a starter or as an accompaniment to meat or fish, or even on their own with a little Isigny Sainte-Mère cream, reduced and seasoned, with a few drops of lemon juice.