Scallopini, also known less romantically as patty pan and custard squash, is often described as being shaped like a flying saucer but I always think it resembles a pie. <br />It is best eaten when the fruit is small, no more than 10cm in diameter, otherwise it starts to becomes too fibrous. Here I’ve scallopini in a rich, nourishing, creamy soup which has a superb flavour. Furthermore, it's a quick and simple recipe, so if you happen to have some scallopini on your hands why not give it a try? <br />

Share: