vegetable croquettes with fonduta

polpette di verdure con fonduta

TOTAL TIME: 50 minutes

MAKES: 8 servings

Chock full of vegetables, these croquettes are baked, not fried, and get served with a warm and creamy Taleggio cheese sauce.

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Ingredients

1 small leek
1 cup (1/4-inch) cubes peeled butternut squash (from 1-pound squash)
1/2 cup (1-inch) broccoli florets
1 small zucchini, peeled and cut into 1/4-inch dice (2/3 cup)
1 cup small (1/2-inch) cauliflower florets
1/4 cup roughly chopped onion
3/4 cup finely chopped escarole leaves (about 4 large leaves)
10 peeled, cooked chestnuts (from a jar), finely chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 large egg white
1/4 teaspoon fine sea salt
6 ounces Taleggio cheese, rind removed, cut into 1-inch cubes
1 1/4 cups whole milk

Instructions

Heat oven to 350°. Line a baking sheet with parchment paper.

Cut leek in half, lengthwise, then cut crosswise into 1/4-inch slices; wash well and pat dry. Combine leek, squash, broccoli, zucchini, cauliflower and onion in a large skillet. Add 1/2 cup water; cook, covered, over medium heat until vegetables are tender and cooked through, about 12 minutes.

Transfer vegetables to a cutting board, let cool slightly, then finely chop. In a bowl, use your hands to blend chopped vegetables, escarole, chestnuts, Parmigiano-Reggiano, egg white and salt until just combined well (do not overmix). Form 1-tablespoon portions into 24 log-shaped croquettes; arrange on prepared baking sheet. Bake croquettes until set and just beginning to color, about 18 minutes.

Meanwhile, bring 1 inch water to a simmer in a medium saucepan over medium heat. Combine Taleggio and milk in a medium bowl and set over water; cook, stirring constantly, until cheese is melted and sauce is smooth, about 5 minutes. Serve immediately with croquettes.

April 2010

keywords:

polpette, appetizer, hors d'oeuvres, vegetarian, starter

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Comments [1]

I gave a polpette party and asked each guest to make one of the 6 recipes in the Polpette article. We had a blast. Tablescape was sunflowers on a ground of various dried pasta. Favors were jars of burchetta.
Posted: April 25, 2010 11:02 by kgutcher