Squash stuffed with turkey liver
Young tender fruits of patissons with a diameter of no more than 7 cm are usually pickled or salted. Larger vegetables are boiled, fried, stewed and stuffed. Like zucchini, patissons go well with almost all vegetables and various types of meat.
Ingredients
Servings 2 servings- 2 patissons
- 400 g turkey liver
- 1 small onion
- 50 g pickled pearl onions
- 50 g dry porcini mushrooms
- 2 tomatoes
- 50 g hard cheese
- dry white wine
- 3 art. l. vegetable oil
- salt
Cooking
Step 1
Preheat the oven to 180ºС. Cover the grate with a sheet of foil, sprinkle with vegetable oil. Wash the squash thoroughly, cut off the top with the stalk and carefully, using a tablespoon, remove the core with seeds. Save the tops for future use.
Step 2
Soak mushrooms in warm boiled water for 10-15 minutes. When they are soaked, put them in a colander and rinse under running water. Peel the onion and cut into half rings. Wash the tomatoes and cut into cubes. Wash the liver, clean from the bile ducts, cut into small pieces.
Step 3
Heat vegetable oil in a frying pan. Throw the mushrooms in a colander, rinse, 5 minutes. fry in a pan with onions. Add liver. Pour in wine, cook 15 minutes. Add tomatoes and pearl onions. Salt, pepper. Mix and remove from fire.
Step 4
Cheese grate on a coarse grater. Put the filling in the squash, sprinkle with cheese on top. Cover each patisson with a cut top, sprinkle with vegetable oil. Lay the squash on a foil-lined wire rack. Cook in the oven for 20 min.