Simple things are the best: enjoy our slow food recipes!

 
We are so lucky to still have famers in Tarentaise thanks to collective structures.. You will find all you need at our farmers’!

 

 
They just posted a video about “l’emmontagnée“, just when they are back from “démontagnée“. Our chalet also used to be a farm, and we still call the cellar “l’écurie” (which means stable, no stall in Savoy!).

 

 

Savoye stuffed gourds duo:

 
Ingredients (4 people):
– 2 little gourds from Clément et Claire, the two young vegetable productors at Seez (La terre ferme). You can find them also at the markets,
– Tomme or beaufort cheese.
Stuff:
– 2 onions
– 250 ml cream,
– wood mushrooms,
– Savoie saussage,
– mountain aromatic herbs,
– salt and pepper.

 
First cook in a bit of oil the onions, mushrooms and herbs.
Add the cream and mix softly during 5 minutes.
Dig the gourds and fill with stuff, cover with cheese.
Cook in the oven 200° for 40 minutes.

 

 

As you must have stuff left over, let’s make something exotic!

 
Empanadas and fabada à la mode savoyarde :

Les empanadas sont des petits friands typiques d’Argentine.

 
Cut puff paste in circles with a glass.
Put 1/2 spoon of stuff on each circle.
Close it like a half moon with a fork teeth and “paint” a beaten egg all around.
Cook 20 minutes in oven 200°.

 

Fabada is a spanish meal.

 
Prepare the white beans. (Anticipate soaking time)
Once cooked, add the left over stuff, and mixed carrots, leeks and onions chilled before with water and sugar. Mix it all and let it stew for 35 minutes. The most it waits, the better. Keep it for tomorrow!

 

Here you are, meals to enjoy after a fresh morning tour!

Our farmers are generous, enjoy!