Meat : Entrées

450 g pumpkin

1 onion

120 g diced chorizo

1 pinch of Espelette pepper

4 tbsp DPO Isigny Cream

10 g unsalted DPO Isigny Butter

60 g Tomme de Normandie

Salt, Pepper

Crumble mix:

40 g breadcrumbs

60 g flour

60 g unsalted DPO Isigny Butter

100 g Tomme de Normandie

Peel the pumpkin and cut into small cubes. Cook the cubed pumpkin in boiling water for 15 minutes or steam.

Peel and thinly slice the onion.

In a pan, fry the onions in 10 g of butter for 4 minutes, then add the diced chorizo and fry for another 3 minutes. Then, add the boiled cubes of pumpkin, the DPO Isigny Cream, the salt, the pepper and the Espelette pepper, and fry for 5 minutes.

Preheat the oven to 190 °C.

While you wait, prepare the crumble mix by mixing : the breadcrumbs, the flour, the unsalted Isigny Butter and the grated Tomme de Normandie, and knead to create a crumbly mix.

Pour the mix of chorizo and pumpkin into 4 individual baking dishes, adding small pieces of the Tomme de Normandie as you go, then cover with the crumble mix.

Bake for 25 to 30 minutes at 190 °C.

Eat fresh with salad.