Pattypan squashes look like little tops with scalloped edges. Their delicate flavour and crunch makes them ideal for salads thinly sliced raw, or barely cooked as in this snack. They can also be cut into discs and shallow fried until golden.
The French name pâtisson comes from the Provençal word for a cake made in a scalloped mould. It also bears the French nicknames of “Israel artichoke” and “Priest’s bonnet.” Well known for its decorative uses, this member of the Cucurbitaceae family is often ignored once mature by cooks who favour other squashes and pumpkins. When picked very young, however, it has a remarkably firm flesh and refined flavour.
Pattypan squash is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat.
We sliced them into discs (no more than 1/4 inch thick), put them under the broiler until heated through, topped each with a teaspoon of tomato-date chutney and a teaspoon of Gruyere cheese. We then put them back under a broiler until the cheese melted, and topped each with a basil leaf.
Pattypan “pizza” goes to Kalyn @ Kalyn’s Kitchen for Weekend Herb Blogging.
Bee’s rant of the day: Shut up and eat your burger @ Dining Hall.