Stuffed Pattypan SquashTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:241.3 kcal
Proteins:13.8 g
Fats:16.9 g
Carbohydrate:8 g
Fibers:0.7 g
Sugar:1.3 g
Cholesterol:69.1 mg
Sodium:201.4 mg
Calcium:46.8 mg
Energy:415 kcal
Proteins:23.7 g
Fats:29.1 g
Carbohydrate:13.8 g
Fibers:1.2 g
Sugar:2.2 g
Cholesterol:118.9 mg
Sodium:346.4 mg
Calcium:80.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
small pattypan squash per person
200
g
ground veal
200
g
ground pork
1
onion, finely chopped
1
clove of garlic, minced
60
g
bread crumbs
50
g
butter
salt and ground pink pepper
METHOD
- Cut a lid off each squash; hollow out the inside with a spoon;
- in a skillet, heat the butter and oil until foamy; add the onion and cook gently until transparent;
- add the meat, garlic and seasonings; cook for 3 minutes; add the bread crumbs;
- stuff the squash; replace the lids; place the stuffed squash in a baking dish; pour in water to a depth of 2.5 cm (1"); cover and place in a preheated 180° C (350° F) oven for 20 minutes;
- remove the squash from the oven; remove their lids and divide the brie among the squash;
- increase the oven temperature and return the squash to the oven for a few minutes until the brie has melted;
- replace the lids as a decoration and serve hot.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
Pattypan squash can be stuffed in all sorts of ways, using recipes for stuffed peppers. The filling is usually meat-based, as in this version, or may use leftover fish or shrimp.
They can be served on their own, with a fresh tomato sauce, or a bechamel sauce, depending on the ingredients of the stuffing.
