Rissoles with gorgonzola sauce and sautéed vegetables

Ingredients for Rissoles with gorgonzola sauce and sautéed vegetables

Instructions for Rissoles with gorgonzola sauce and sautéed vegetables

To prepare the Rissoles with gorgonzola sauce and sautéed vegetables recipe, please follow these instructions:

Rissoles: mix the Basil in the forcemeat, along with salt and pepper. Form forcemeat for 4 rissoles who first turned into wheat flour then together the beaten egg and finally in breadcrumbs.

FRY on pan in butter or margarine.

Gorgonzola sauce: cut the peppers and the onions into small cubes and FRY in butter in a saucepan. Add the gorgonzola into small pieces and let it melt while stirring. Add cream and let the sauce boil a few min. season with basil, salt and pepper. Whisk the sauce thoroughly.

Sautéed vegetables: Halve squashen and cut it into 1 cm thick slices on the bias. Cut the spring onions for about 5 cm long pieces on the bias so that there will be a bit of the top with the last piece. White onion chopped.

Saute the vegetables in butter in a deep pan of 3-4 min. to taste with salt. Sprinkled with parsley before serving.

Serve with freshly cooked pasta.