Recipe: Pattypans in the Style of Parma (Italian)

PATTYPANS IN THE STYLE OF PARMA

16 small (pingpong ball-sized) pattypan squash, or 5 larger (baseball-sized) ones, cut into quarters
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup chopped Parmigiano-Reggiano or good domestic Parmesan cheese, whirled in a food processor until clumpy or grated
Salt and freshly ground pepper, to taste

Saute the squash in the olive oil over medium heat until just tender, 3 to 5 minutes. Add the butter and continue cooking, stirring occasionally, until the squash are lightly browned, about 3 minutes.

Serve in a heated colorful bowl sprinkled with the cheese, salt and pepper.

Makes 4 servings
Adapted from source: The Kitchen Garden Cookbook by Sylvia Thompson