Ingredients For medallions
- 500 g cauliflower scraps
- 200 g cabbage scraps
- 200 g broccoli stalks
- 150 g of spinach stalks
- 4 pcs eggs
- onion
- flour
- Grana Padano Dop
- bread crumbs
- butter
- extra virgin olive oil
- salt
- pepper
Ingredients For the cheese sauce
- 150g cheese (mixed leftovers)
- cornstarch
- thyme
For the recipe of vegetable medallions with cheese sauce, clean the stems of the spinach by removing the outside of the radicle. Clean the stems, the cores and the scraps of broccoli, cauliflower and cabbage by removing the hard parts and preserving only the heart. Cut the leaves into small pieces and cut the hardest parts into small pieces. Bring a saucepan of water to the boil: boil the cabbage for 7 minutes, add cauliflower and broccoli and cook for another 10 minutes. Drain everything with a slotted spoon and dip the spinach in the same water, for 7-8 minutes. Drain while preserving the cooking water. Chop the thickest parts of the vegetables into small cubes and finely chop the leafy parts.
Heat a little oil with half a chopped onion; add the chopped mixture and let it dry for 5 minutes. Put all the vegetables together, add 2 eggs, 3 tablespoons of parmesan cheese, 80 g of breadcrumbs, salt and pepper. Let it rest in the refrigerator for 30 minutes. Divide the mixture into 8 medallions; flour them, pass them in 2 beaten eggs, then in the breadcrumbs. Cook them in a pan with a drizzle of oil and a knob of butter, making them brown on both sides for a total of 6-7 minutes.
For the cheese sauce: Cut the cheese into small pieces and melt them with 200 g of vegetable cooking water and 10 g of corn starch. Blend everything for greater homogeneity. Serve the medallions with the sauce, complete with thyme leaves.
This recipe has already been read 157 times!