Our recipes

TRESAL fine salt

2 long orange pumpkins
3 garlic cloves
2 onions
2 leeks
2 green onions
2 hot chilies
500 g minced beef
Ground red pepper
100 g Port Salut cheese
250 g tomato sauce
Bechamel sauce as necessary
Tresal fine salt

Cut pumpkins in half, lengthwise; scoop out the guts and seeds and cook for a while. Fry onions, garlic and the rest of the vegetables lightly in olive oil. Add minced beef. Season with Tresal salt. Add the tomato sauce and cook for some extra minutes. Put the Port Salut cheese cubes and the stuffing in the pumpkin cavity and spread Bechamel sauce on top. Sprinkle with grated cheese. Bake over medium heat until the pumpkin is tender and cooked au gratin.