Every cook knows the problem of what to do with leftover vegetables, such as the remnants of a side dish from supper or boiled veggies sitting in your stock pot. A thrifty cookery at its best since this recipe turns them into a starter so that almost nothing is wasted. Add different cheeses and breadcrumbs to turn them into something you can take great satisfaction in making.
Serves 2-3, Preparation 20 mins, Cooking approx 20 mins
- Leftover boiled vegetables, to taste
- 1 whole egg at room temp
- Diced Italian Fontina or Scamorza cheese, to taste
- Grated Pecorino cheese, 2 generous spoons
- Breadcrumbs, 2 heaped tablespoons
- Salt and pepper, to taste
- Extra virgin olive oil, EVOO, to taste
Preheat the oven to 180C (160 fan) / 350F / Gas 4.
Mix your veggie leftovers with some EVOO and a little salt and pepper and pass through a blend. Don’t overwork it, the mixture should be a little coarse and textured rather than a puree. A potato masher or even a runcible spoon will also do the job.
Transfer to a bowl and add half the grated Pecorino, the egg and give it a first stir. Then add the breadcrumbs and stir again. If the mixture is too stiff, add a little milk, if too loose, some more breadcrumbs.Transfer part of the mixture to a metal pudding mold or ceramic plumcake one, lined with dampened baking paper. Add diced Fontina or Scamorza and another layer of your veggie mixture.
Top with more Pecorino cheese, salt, pepper and a drizzle of EVOO.
Now cook in the preheated static oven around 20 minutes should be enough, until a crust forms.
Allow to cool slightly, then slice and serve.