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As a vegetarian dish or as an accompaniment, these baked patidous are garnished with a fresh goat’s cheese cream with roasted hazelnut pieces. A delight with a little honey when serving.
Nice patidous
Cooking is an eternal beginning, and there are multiple sources of inspiration. A cookbook or a magazine, the memory of a dish tasted in a restaurant or with friends, a product that catches our eye, a simple desire, or even a discussion. This is the case with this recipe.
Since the start of the season, I have been eyeing the funny cucurbits from my local market gardener. It’s true that there are so many varieties of cucurbits, while we often stick to pumpkin or butternut squash. Still, while discussing with my market gardener, I let myself be tempted by these patidous, and our discussions guided us towards several garnish options, each going with their own little idea or bouncing around by association of ideas.
Hazelnuts and goat cheese
So as with my eldest daughter at the moment we are in a period of monomania for roasted hazelnuts, stuffing them with goat cheese and hazelnuts is the option that caught my attention. Back home, we quickly went to the kitchen and we had a great time, so I’ll give you my recipe. Not very original because by publishing it I see that other blogs offer more or less similar recipes. Are you going to let yourself be tempted? It’s a delight.
Roasting hazelnuts is even better
But how to roast hazelnuts? Simply place the whole hazelnuts in a baking dish (I use a metal pie dish). Put them in the oven at 180°C for around twenty minutes, until they brown. Shake the dish from time to time so that the hazelnuts are roasted on all sides. When a pleasant smell emerges and they have darkened, remove them from the oven. Once cooled, rub them against each other, either in your hands or by putting them in a cloth that you rub/squish in all directions. I admit I prefer by hand but it’s your choice. The objective is to remove the toasted skin, you will see, once the hazelnuts are roasted, it comes off very easily and quickly.
If you don’t have the courage to roast the hazelnuts, it doesn’t matter, you can do without, their taste will be a little less pronounced, that’s all. but I recommend it to you, it is a delight for many recipes or to sprinkle on your desserts or add to your morning cornflakes.
Patidou stuffed with goat cheese and hazelnuts
As a vegetarian dish or as an accompaniment, these baked patidous are garnished with a fresh goat’s cheese cream with roasted hazelnut pieces. A delight with a little honey when serving.
To prevent sleep
Roast the hazelnuts (optional)
Prepare and garnish the patidous
Cook the patidous
Be careful, a porcelain dish requires a little water at the bottom at all times otherwise it risks cracking, so avoid when roasting hazelnuts, and be careful if you cook your patidous like me in this type of dish to add a little water during cooking.
Enjoy your food !
Enjoy