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
SIMILAR RECIPES
Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar
Tomato Tartar with Cilantro and Tomato Jelly
Summer Vegetable Tian
Warm Duck Foie Gras in Swiss Chard Greens
Calf's Liver and Pear Mousse
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
small pattypan 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 off the tops of the squash; hollow out the centers with a spoon.
- Heat the butter and oil in a skillet until foamy; add the onion; cook until translucent;
- add the meat and spices; cook for 3 minutes longer; blend in the bread crumbs;
- stuff the pattypan squash; return the "lid" to each squash and place in a baking dish; add water to a depth of 2.5 cm (1"); cover and cook in a moderate (180° C / 350° F) oven for 20 minutes;
- remove from the oven; take the tops off the squash and cover with brie;
- increase the oven heat and return the squash to the oven for a few minutes until the cheese has melted;
- put the "lids" back on as a decoration and serve hot.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
Pattypan squash can be stuffed in many ways, using stuffed pepper recipes for the filling. Usually the filling is based on meat (like this one), fish or shrimp.
You can serve them on their own or with a tomato or béchamel sauce, depending on the ingredients used in the filling.
