Pasta Fritters with Vegetables and Sausages

Method

1. Cut the pumpkin and leek into small dice, cut the Romanesco broccoli into small florets.
2. In a pan, melt a knob of butter and cook the leek with a splash of water until softened. Add the pumpkin and broccoli and cook briefly.
3. Meanwhile, bring a pot of salted water to a boil. Blanch the broccoli for a couple of minutes (without lid). Drain and set aside.
4. Prepare the béchamel: In a saucepan, melt 60g butter over medium heat. Add 60g flour and stir with a whisk. Gradually add 750ml milk, stirring constantly to avoid lumps. Season with salt and nutmeg. Cook until thickened.
5. Cook the linguine in boiling salted water until al dente (8-10 minutes). Drain.
6. Cut the cheeses (provola, mozzarella, salame, snacking sausages) into small cubes. Grate Parmesan and Grana Padano.
7. In a large bowl, combine the cooked pasta, blanched vegetables, béchamel, cheeses, grated Parmesan and Grana Padano, chopped sage and rosemary. Mix well. Season with black pepper.
8. Line a baking dish with parchment paper. Transfer the mixture into the dish, pressing it down firmly. Cover with another sheet of parchment and press to compact. Let cool to room temperature, then refrigerate for at least 1 hour until firm.
9. Prepare the batter: Mix flour and water to a thin, runny consistency. Put breadcrumbs in a shallow dish.
10. Once the pasta block is firm, turn it out onto a cutting board and cut into cubes.
11. Dip each cube into the batter, then coat in breadcrumbs, pressing gently to adhere.
12. Heat frying oil to 170°C (340°F). Fry the cubes in batches until golden and crispy. Drain on a wire rack (not on paper towels to maintain crispiness).
13. Serve hot.