Le potimarron farci aux lardons

Pumpkin stuffed with bacon

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

In the autumn, in addition to the giant pumpkins of various kinds, which can go a very long way indeed in a small household, the potimarron comes into its own. It is easily recognizable from its deep orange colour and modest dimensions. The name is derived from potiron (pumpkin) and marron (chestnut), because of its colour.

Being much smaller it can be made into a tasty entrée, or perhaps a main dish, depending on its size, for 2 people.