Patisson stuffed with chicken hearts and vegetables
6 servings
80 minutes
Patisson stuffed with chicken hearts and vegetables is a culinary masterpiece inspired by the rich tradition of Italian cuisine. The soft, tender patisson is filled with a fragrant mixture of chicken hearts, eggplant, sweet pepper, and onion, then baked under a golden crust of cheese. This dish combines the rich flavors of juicy vegetables and the savory texture of chicken hearts, creating a harmony of tastes. Baked patissons retain their tenderness while the filling absorbs all the aromas. Such a treat is perfect for a cozy family dinner or a festive table, surprising guests with an unusual combination of ingredients and sophistication of flavor. A simple yet exquisite recipe that reveals the beauty of Mediterranean gastronomy.
1
Wash the patissons. Cut off the top in the shape of 'lids' and scoop out the insides. Keep the 'lids'.
- Baby pattypan squash: 6 pieces
2
Cut the eggplant into small cubes and soak in salted water for 10 minutes. Dice the bell pepper and onion. Mix the vegetables together and season with salt to taste.
- Eggplant: 80 g
- Bell pepper: 40 g
- Sweet red onion: 40 g
- Salt: to taste
3
Cut the chicken hearts into circles. Grate the cheese on a fine grater.
- Chicken hearts: 180 g
- Cheese: 40 g
4
Place a layer of chicken hearts in each patisson, sprinkle with vegetable mix on top. Sprinkle the filling with grated cheese and cover the patissons with 'lids'.
- Chicken hearts: 180 g
- Eggplant: 80 g
- Bell pepper: 40 g
- Sweet red onion: 40 g
- Cheese: 40 g
5
Grease the surface of the patissons with vegetable oil. Bake in an oven preheated to 200 degrees for 40 minutes.
- Vegetable oil: to taste
