Onion stuffed with mashed butternut, cancoillotte and Morteau Sausage

I never propose any starter on the blog, even if I often create them. So I’ll try to list them here too. The first one to appear in the blog is this starter created 2 days ago : Onion stuffed with mashed butternut, cancoillotte (Jura’s cheese) flavored with Savagnin ans St George’s mushroom and Morteau Sausage… So quite a jurassian’starter.

Ingredients (4 onions)

4 sweet onions
160grammes of peeled Butternut
10grammes of salted butter
50grammes of cancoillotte
30gr of cooked Morteau’sausage
3cl of verjus
8-10cl of Savagnin
1clove of garlic
italian parsley
salt
pepper

Oignon farci au butternut, cancoillotte et morteau

Onion stuffed with mashed butternut, cancoillotte flavored with Savagnin ans St George’s mushroom and Morteau Sausage

Recipe

Onion

Cook the 4 onions in the oven at 150°c. Peel the brown skin and let the 2 extern layers (keep the rest of the onions for another recipe). If you prefer, you can brown a bit the skin with the blowtorch.

Mashed Butternut

Cut 160grammes of butternut into cubes, add 3cl of verjuice, 10 grammes of salted butter, 1gr more of salt and 3cl of white wine (Savagnin). Cook 20minutes on thermomix (100°c, speed 2), pepper slightly and mix 30seconds full power. Reserve.

Cancoillotte

Cook 50grammes of Savagnin’s cancoillotte with 1 mashed clove of garlic and 3grammes of Saint-Georges’mushrooms. Adjust in salt and pepper if needed, reserve.

Morteau, finition

Do a mirepoix of 30grammes of cooked Morteau’sausage, fry them with a bit of Savagnin’s wine until they become a bit crusty, reserve. Fill a pastry bag in with mashed butternut, Fill a third of the onion in with butternut, add some cancoillotte and a bit of Morteau, fill the rest of the onion in with the  butternut and finish with morteau and some of italian parsley. For the finition, add a bit more mushroom’s powder an pepper.

For the starters, I’ll not propose especially a wine pairing, because we are often still with the aperitive wine when it is served. So the pairing with a dry white wine will be acceptable, even if here a Savagnin ouillé would be great…