If you visit an Italian supermarket, you will find a number of vegetarian burgers of one sort or another. Here's a home version.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- Mixed vegetables
- Corn Starch
- 4 eggs
- 4 tablespoons freshly grated Parmigiano
- Bread Crumbs
- 3 tablespoons olive oil
Preparation:
The Consiglio Oleico Internazionale, which supplied the inspiration for this recipe, didn't say how many vegetables to use. I'd go with between two and three cups in volume, once they're all cooked. In terms of which vegetables, the combination is up to you, but spinach or beet greens, carrots, a little onion, some celery, cauliflower, and potatoes all come to mind, as does bulb fennel.
In any case, wash and coarsely chop the vegetables, and then steam them, beginning with those that cook slowest (if you're using spinach or beet greens simply heat them in a pot until thoroughly wilted and squeeze them dry).
Once they're cooked mince them finely, and combine them with eggs, grated cheese, and enough corn starch to give the mixture body. Shape the mixture into cutlets, carefully dip them in bread crumbs, and put them in an oven-proof dish with the olive oil. Bake them, turning them once, until they're done (15-20 minutes) in a 360 F (180 C) oven.
The wine? A white, and I might go with a Soave.
In any case, wash and coarsely chop the vegetables, and then steam them, beginning with those that cook slowest (if you're using spinach or beet greens simply heat them in a pot until thoroughly wilted and squeeze them dry).
Once they're cooked mince them finely, and combine them with eggs, grated cheese, and enough corn starch to give the mixture body. Shape the mixture into cutlets, carefully dip them in bread crumbs, and put them in an oven-proof dish with the olive oil. Bake them, turning them once, until they're done (15-20 minutes) in a 360 F (180 C) oven.
The wine? A white, and I might go with a Soave.
