Patisson - a kind of ordinary pumpkin, though small in size and pretentious shape. Lovely little patissons look great on the table and are easy to prepare. Especially delicious patissons with a filling, though, about everything in order.
How to cook stuffed patissons?
Ingredients:
- olive oil;
- squash - 4-6 pieces;
- pork (stuffing) - 250 g;
- Bulgarian pepper - 1 pc .;
- onion - 1/2 pcs .;
- wild rice - 1 1/2 items;
- bread breading - 1/4;
- cheese "Ricotta" - 3/4 items;
- salt, pepper - to taste.
Preparation
The oven is heated up to 200 degrees, greasing the baking tray with oil. The cuttings are mine and we cut off the tops from them. Using a spoon, we sift the seeds from the vegetable, leaving the flesh at the walls and at the bottom. Lightly water the oil on the patissons and poke it with a fork. We bake the vegetables for 15 minutes.
In a frying pan fry the minced pork with onion and pepper. Rice boil until ready in salted water. Mix rice, stuffing, breading and cheese and fill the stuffing with baked patissons. We return them to the oven for another 20 minutes, after which we serve the stuffed patissons to the table.
The recipe for squash bread
Ingredients:
- squash - 2-3 pcs .;
- bread crumbs - 2 items;
- eggs - 3 pieces;
- salt, pepper - to taste.
Preparation
Beat eggs with a good pinch of salt and pepper. Breadcrumbs , or corn flour, mixed with salt. My patissons and cut into thick plates. If the patissons are large, then remove the seeds from the core. We dip the squash into the egg first, and then roll in flour, or breadcrumbs. Fry the squash in a large amount of vegetable oil until golden brown.
How to make soup from squash?
Ingredients:
- squash (large) - 8 pcs .;
- chicken soup - 1 1/2 items;
- bacon - 6 slices;
- fresh basil - 1/3 of a century;
- Dried thyme - 1/2 tsp;
- salt pepper;
- smoked paprika - 1/2 tsp;
- sour cream - 1/3;
- grated "Cheddar" - 170 g.
Preparation
Bacon is sliced and fried until golden brown. On the stale fat, chop the chopped onion until it is transparent. We pour in the broth and add the diced patissons. Extinguish everything until the patissons are softened. Soft patissons are poured with broth to homogeneity with fresh basil. Ready to return the soup to the plate, bring to a boil and season with thyme, salt, pepper and paprika. We serve soup with sour cream and a handful of grated cheese.