I need to admit that I have a weak spot for baby vegetables in my heart. I found them charming. Whenever I work with them they extend my imagination and they make creating easy. Same thing happened with these tiny patty pans. I honestly cooked patty pans for the first time but I could easily make 5 more dishes without even thinking much. I knew I wanted to stuff them in the first place. Then decide to steam them to keep the beautiful texture and the color. Because no other technique would given me a better result. Then I knew I wanted to use dill leaves because no other herb matches with Zucchini family as dill does and making some changes on a classic sauce like pesto doesn’t kill anyone. Right 😉
This doesn’t happen with every vegetables. This patty pans are really precious …
Please follow my heart and instructions below to make this pretty…
Baby Pattypan Squash with Ricotta Filling & Dill Pesto
- 200 gr Pattypan Squash
- 50 gr Red Onion chopped
- 1 clove Garlic chopped
- 50 gr Ricotta strained
- 5 gr Parmesan grated
- Salt , Pepper & Chili Flakes
For Dill Pesto
- 50 gr Dill leaves roughly chopped
- 5 gr Tarragon leaves
- 20 gr Pumpkin seeds roasted
- 20 gr Parmesan grated
- 1 clove Garlic smashed
- 1/2 tsp Lemon Juice
- 125 ml Olive oil
For Pattypan Squash & Ricotta Filling
Cup the head off of the squash and keep it for later as you can see in the picture.
Then cut a small bit from the bottom so that they can sit easily on the plate.
Remove inside with the smallest spoon you have as shown in the picture. I have used 1/8 tsp that was just perfect fit. Make sure you don’t go too deep & break the bottom of squashes.
Season pattypans and the heads with salt & pepper and arrange on the steamer upside down and steam it 5 to 8 minutes. They are really tiny and can get fragile if you overcook.
Lift it with a strainer and dip it with the strainer to an ice bath to stop cooking process for 5 minutes, lift it and make sure they are still upside down so they don’t have any liquid left inside.
Chop onion, garlic and inner part that you removed from pattypans. Sauté onion and garlic with 5 ml olive oil until fragrant.
Add inner part of squash and cook until soft about 10 minutes. If it doesn’t get soft you may add a lil water but make sure it is completely evaporated when you are done cooking. Add thyme and chili flakes, check seasoning. Cool it down.
Once it is cold, mix with ricotta &parmesan and adjusts seasoning.
Put it in a piping bag and fill the pattypans. I found it easier to fill this tiny pattypans with piping bag. You may also fill it with a tea spoon.
For Dill Pesto
Roast pumpkin seeds in 180 ° C oven for about 2 minutes or until they start popping and cool them down.
Add all ingredients in a blender and pulse until a nice thick paste but still a lil chunky. This is how I like pesto. You may bland it more for a smoother pesto.
Adjust seasoning and keep it in the refrigerator up to 3 days.
Arrange filled pattypans on a plate, arrange the heads as well as you like.
Drizzle pesto sauce or serve it as a dip.
P.S: It took me 5 minutes to finish eating the entire plate by myself 🙂
If you cook this recipe, please tag me on Instagram #kayracooking I would love to see 🙂