Genoese Polpettone is a typical Ligurian recipe. The difference from the others lies in its ingredients. This one is prepared with only vegetables, exactly with green beans and potatoes.
It is a delicious dish perfect as single course. We usually prepare it in the summer season, but I also freeze some portions for the winter!
This polpettone is handy to bring at work as packed lunch with some salad and tomatoes. It also is a balanced dish!
If you have never prepared it, I suggest you to try it out and let me know your opinion!
- 1 kg of green beans;
- 400 g of potatoes;
- 3 eggs;
- 100 g of grated Parmesan Cheese;
- 1 garlic slice;
- oil, salt and pepper;
- bread crumbs.
Preparing the Genoese Polpettone
Remove the extremities of the green beans and wash them. Peel and cut the potatoes in cubes.
Transfer the potatoes in a pot with cold water. Bring to boil and cook the potatoes until they are soft.
In another pot, bring to boil generous quantity of salty water. When boiling, add the green beans and cook them until they are soft.
Drain the vegetables and let them cool. Using a mixer, mix the vegetables until they are like a cream.
In a big pan, warm two tablespoons of oil, add the garlic and the vegetables cream, season with salt and pepper and stir to flavour the mixture.
Transfer it in a bowl, add the eggs, the cheese and a lot of marjoram leaves!
Combine the ingredients using a wooden spoon.
Grease a oven pan with some oil. Sprinkle the surface with some bread crumbs and fill it with the mixture obtained.
Level the Genoese Polpettone and cover with other bread crumbs. As needed you can also add some more grated cheese.
Before baking the polpettone, pour on the top some oil.
Bake and cook the polpettone in the oven to 180° C in convection mode for about 30-40 minutes, or until it is golden brown.
Take it out of the oven and let it cool before serving he Genoese Polpettone!