vegetable croquettes with fonduta

polpette di verdure con fonduta

8 servings

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




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.