Broccoli Cakes with Hazelnuts

Place the hazelnuts on a baking tray. Meanwhile, lightly roast them in the middle of the oven heated to 220 degrees for about 5 minutes. Pour the nuts onto a kitchen towel and grate them until the brown skins have dissolved. Separate the broccoli into pieces, prepare (e.g. peel, remove woody parts and dirt) and cook al dente with tender stems in salted water or in a strainer over steam. Drain well.

Roughly chop the broccoli, setting aside a quarter for the sauce.

Mix the remaining broccoli, half of the hazelnuts, the oat flakes and the Sbrinz. Add the egg yolks and ricotta and mix to a malleable mixture. Season with salt and pepper. Let the mixture rest for about fifteen minutes.

For the sauce, remove the skin from the shallot and chop it finely. Sauté in the butter until light yellow. Add the broccoli set aside and steam briefly. Extinguish with Noilly Prat, add the cream and cook on high heat for 5 minutes. Mi Mix the remaining hazelnuts with the breadcrumbs in a soup plate. Cut balls from the broccoli mixture with a glass spoon. Roll these in the breadcrumb mixture and press lightly to flatten.

Heat olive oil in a non-stick frying pan. Toast the broccoli cakes in it over medium heat until golden on both sides. To serve, place the sauce in the center of preheated plates and place the medallions on top.

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