The patidu is a small green and white squash. Its flesh, delicious, has a surprising taste of chestnuts and hazelnuts. Rather than cooking this vegetable in mashed potatoes, soup or gratin, we innovated by interpreting it Bavarian style.
Bavarian recipe from patidou
Type: entrance
Difficulty: easy
Preparation time: 20 min
Refrigeration: 3 h
For 4 people
The ingredients of the recipe
- 500 g of patidou
- 15 cl of water
- 2 tablespoons olive oil
- 2 tablespoons liquid soy cream
- 2 g of agar-agar powder
- salt pepper
- 1 half teaspoon of cumin powder (and seeds for decoration)
Preparation of the bavarois of patidou
Wash the patidou. Start by removing the hat and the base to have a flat seat and avoid cutting yourself. Cut it in half and remove the seeds. Cut it into pieces and peel it. Then cut out the flesh into small cubes and cook with a stew of water. When cooked, season and season with cumin.
Mix the patidou in very fine puree by adding the cream, the olive oil and if necessary the juice of cooking. The preparation should not be too liquid.
Sprinkle with the agar-agar which will gel this cream and simmer for 2 or 3 minutes, stirring frequently.
Pour the purée into one or more previously oiled glass molds, smooth and place in the refrigerator a few hours to solidify the preparation.
It remains only to unmold.
You can accommodate this sweet and savory entree with a mini lettuce salad or a quinoa timbale.
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