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As a vegetarian dish or as an accompaniment, these baked patidous are garnished with a fresh goat cheese cream with roasted hazelnut flakes. A delight with a little honey when serving.
Pretty patidous
Cuisine is an eternal restart, and multiple sources of inspiration. A kitchen book or a review, the memory of a dish tasted in a restaurant or with friends, a product that makes us eye, a desire simply, or a discussion. This is the case with this recipe.
Since the start of the season, I was eyeing the funny cucurbit of my local market gardener. It is true that there are so many varieties of cucurbit, while we often stay on pumpkin or butternut squash. The fact remains that by discussing with my market gardener, I let myself be tempted by these patidous, and our exchanges guided us to several garnish options, each going from their little idea or bouncing by association of ideas.
Hazelnuts and goat cheese
So as with my eldest daughter at the moment we are in a monomaniac period of roasted hazelnuts, stuffing them with goat and hazelnuts is the option that caught my attention. Back home, neither one nor two hop in the kitchen and we feasted, so I 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 be tempted? It is a delight.
Roasted hazelnuts, it’s even better
But how to roast hazelnuts? Simply put the whole hazelnuts in a baking dish (I use a metal pie dish). Put them in the oven at 180 ° C for about twenty minutes, the time they brown. Shake the dish from time to time so that hazelnuts are roasted on all sides. When a pleasant smell emerges and they have rushed, get them out of the oven. Once cooled, rub them with each other, either in your hands or by putting them in a cloth that you rub /crush in all directions. I admit that I prefer by hand but it is your choice. The objective is to remove the skin that has grilled, you will see, once the hazelnuts roasted, it leaves very easily and quickly.
If you do not have the courage to roast hazelnuts, it does not matter, you can do without, their taste will be a little less pronounced, that’s all. But I recommend it, it is a delight for many recipes or to sprinkle on your desserts or add to your Corn Flakes in the morning.
Patidou stuffed with goat and hazelnuts
As a vegetarian dish or as an accompaniment, these baked patidous are garnished with a fresh goat cheese cream with roasted hazelnut flakes. A delight with a little honey when serving.
To prevent standby
Roasted hazelnuts (optional)
Prepare and garnish the patidous
Cook the web
Be careful, a porcelain dish requires having a little water at the bottom permanently otherwise it may celebrate, therefore to avoid to roast hazelnuts, and be careful if you cook your patidous in this type of dish to add a little water during cooking.
Enjoy your food !
Enjoy
