(Photo LOF - baby Pattypan squash - so cute)
The pattypan squash, commonly known as Patty is easy going with an adaptable nature - like people.
Pattypans can be stuffed, made into soups, juices, made with shrimp, scallops, served with meat, or fish, au gratin...
You can use them instead of zucchini.
Like people - there are fat ones and skinny ones. In the Alentejo they eat the big, fat ones. They cut them into thin slices, bread them, then quickly cook them in a pan with a little olive oil. Muito bom!
Bela likes them when they are small marinated in vinager.
(Photo LOF - Small green Patty)
LOF recipes: Pattypan carpaccio - thin slices poached in beef stock served warm with olive oil and basil.
Pattypans with a gribiche sauce. Unpeeled pattypans are cut into pieces poached in veal stock and served with a gribiche sauce - a favourite.
Pattypans "au huitres chaudes" - poach oyster sized pieces in salted water, place them in oyster shells with a touch of lemon juice, white wine and a spinkle of grated cheese, brown them under the broiler.
Who knows whats next. Never underestimate humans, they are capable of anything - just like Pattypans.
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