Recipe of Any-night-of-the-week Aumônière à l’andouillette et pommes roties

Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate Aumônière à l’andouillette et pommes roties. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aumônière à l’andouillette et pommes roties, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aumônière à l’andouillette et pommes roties delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aumônière à l’andouillette et pommes roties is 4 aumônières. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Aumônière à l’andouillette et pommes roties using 11 ingredients and 10 steps. Here is how you can achieve that.

#chandeleur

Ingredients and spices that need to be Get to make Aumônière à l’andouillette et pommes roties:

1. 4 crêpes
2. 2 andouillettes
3. 4 pommes golden
4. 1 echalion
5. 20 cl crème fraiche
6. 2 cuillères à soupe moutarde à l’ancienne
7. 1 cuillère à café d’estragon ciselé
8. Beurre demi-sel
9. Huile d’olive
10. Sel
11. Piment d’Espelette

Instructions to make to make Aumônière à l’andouillette et pommes roties

1. Émincer l’échalion et le faire revenir dans une poêle avec un filet d’huile d’olive
2. Pendant ce temps ôter le boyau des andouillettes et les émietter
3. Quand l’échalion est translucide ajouter l’andouillette, la moutarde à l’ancienne et l’estragon et cuire pendant 5-10 mns en remuant
4. Ajouter la crème fraîche, rectifier l’assaisonnement avec le sel et le piment d’Espelette et laisser cuire 5 mns
5. Pendant ce temps éplucher les pommes et les couper en 8 quartiers
6. Faire fondre une grosse noix de beurre demi-sel dans une poêle et y faire colorer les quartiers de pomme
7. Préchauffer le four à 180°
8. Réaliser les aumônières en déposant 1/4 de la préparation d’andouillette au centre de chaque crêpe. Refermer en relevant les bords et utiliser un bout de ficelle a rôti pour les maintenir en forme
9. Faire cuire au four pendant 10 mns
10. Servir chaud accompagné des pommes légèrement caramélisées

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