Of the small bizarre fruit of an interesting shape called patissons, you can make an effective snack, stuffing them with minced meat and cooking in the oven. About how to properly implement this idea, we will describe below in our recipes.
How to cook stuffed bacon, baked in the oven - recipe with minced meat
Ingredients:
- young patissons - 5 pcs .;
- minced chicken - 860 g;
- sun-dried tomatoes - 15 pcs .;
- almonds - a handful;
- onion bulbs - 140 g;
- cloves garlic - 2-3 pcs .;
- sour cream - 195 g;
- olive oil or sunflower without flavor - 60 ml;
- Parmesan cheese - 35 g;
- mozzarella - 55 g;
- a mixture of fragrant Italian herbs - to taste;
- salt, large iodized and ground pepper - to taste.
Preparation
Terribly delicious are baked in the oven patissons, stuffed with chicken (minced meat), with the addition of dried tomatoes, cheese and almonds. This dish is ideal for a festive table. And you can make billets in advance, and bake them in the oven already after the arrival of guests.
To implement the idea of patissons rinse, wipe dry and cut off the top "cap". We extract a seed with a spoon and a little pulp. The latter is finely chopped, mixed with chicken ground and peeled, finely chopped onion and fried in olive or sunflower-flavored oil, salt in the process, pepper, and at the end of the frying seasoning with a mixture of fragrant Italian herbs. To the finished filling we add sliced dried tomatoes, finely chopped previously cleaned garlic cloves, chopped almonds, grated cheese, sour cream and thoroughly mixed.
We fill the billets from the grocery with the received mass, we dispose of the products on a baking sheet, having greased them beforehand from all sides with vegetable oil without aroma, and we send it for an hour to a preheated oven for baking. The temperature during the entire cooking process should be at 180 degrees.
Stuffed patissons, baked in the oven with minced meat and mushrooms - recipe
Ingredients:
- young patissons - 5 pcs .;
- minced meat (pork and beef) - 700-800 g;
- forest mushrooms or champignons - 240 g;
- onion bulbs - 140 g;
- thyme - 2-3 branches;
- sour cream - 160 g;
- sunflower oil, odorless or olive oil - 30 ml;
- cheese of hard varieties - 160 g;
- butter - 35 g;
- salt, large iodized and ground pepper - to taste.
Preparation
Not less tasty are the patissons, stuffed with minced meat and mushrooms. Admirers of the last we recommend to implement this recipe and enjoy a terrific taste of snacks.
Just like in the previous case, we wash the fruits under running water, drain, cut off the "cap", and also remove the seeds and part of the pulp, so that there are walls with a thickness of about one centimeter.
We oil the workpieces from all sides and from the inside, turn the cut into a baking sheet, which is set for about ten minutes in an oven heated to 185 degrees. At this time, we begin to fill. Grind and fry for a few minutes on vegetable oil peeled bulbs, then remove the mass in a bowl, and in the remaining oil lay out pre-prepared washed and chopped mushrooms. Fry the contents of the frying pan until all the liquid evaporates and lightly browned, adding a piece of butter. When the mushrooms are ready, we spread them to the onions, and in the frying pan we send a part of the patisson pulp, sliced rather small. Fry until soft and her, then mixed with onions, mushrooms and minced meat, and season with salt, pepper and thyme. Add the sour cream to the filling, mix and fill the prepared mass with prepared billets of patissons. Pour on top of the product a little salted sour cream and send baked at a temperature of 185 degrees for twenty minutes to twenty-five. Now we rub the products with grated cheese and let them bake for another ten minutes.