Patty pan is a round-shaped, slightly flattened pumpkin with scalloped edges on the sides. Its appearance is very original. The skin is most often white, but some varieties are also yellow, green or multi-coloured. You can eat it raw, boiled, grilled or baked. Small patty pans, which have the most delicate taste, are great when marinated and eaten fresh, while larger pieces taste delicious stewed in sauce or baked with stuffing.
Spices that perfectly match the delicate taste of a patty pan are hot pepper, garlic, lemon and fresh herbs. The taste of patty pan is similar to squash, which is why herbs such as basil, oregano and Provençal herbs perfectly emphasize its taste. Patty pan in cheese sauce is a simple dish made of patty pan i.e. patison, seasoned with garlic, chili and parsley. After the patty pan had been fried in butter and olive oil, I added the herbs, then stewed the whole thing in cream. Finally, I added grated cheese to the sauce, which made it slightly thicker. I served this dish as an addition to fried fish, but it can also be served with poultry, pork or beef. I encourage you to check the recipe for patty pan in cheese sauce and I hope you will like it.
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Ingredients for patty pan in cheese sauce.
- 600 g patty pan
- 1 tablespoon of butter
- 2 tablespoons of Gouda cheese
- 1/2 teaspoon of chili flakes
- 2 big cloves of garlic
- 1/2 teaspoon of parsley
- 100 ml cream (30%)
- 1 tablespoon of olive oil
- 3/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 200 ml water
How to make patty pan in cheese sauce.
Put the washed, dried and diced patty pan into a pot, pour in the olive oil and add the butter. Fry on a medium-high heat for about 10 minutes, then add the mashed garlic, chili flakes, salt, pepper and continue frying for a few seconds. Next add the water and cream, bring it to a boil, cover the pot with a lid and simmer over low heat until the patty pan is tender – it took me about 15 minutes. Once the patty pan is soft, take the pot off the heat, add the grated cheese and parsley. Serve warm.
Good to know when making patty pan in cheese sauce.
I do not peel the patty pan from the peel, because it is so soft that you can safely use it. Before dicing, I removed the pulp and grains from the patty pan.
The weight of the patty pan I gave in the ingredients is the weight after removing the pulp and seeds from it.
If you opt for young, small pieces of patty pan, there is no need to remove the seeds from them, just cut them into large cubes.
Do you like vegetables in a cheese sauce? If so, try our recipe for Artichokes in cheese sauce.
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