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Polpettone di fagiolini
Green bean and potato loaf
Polpettone di fagiolini: Liguria's baked loaf of green beans, potato, egg, ricotta and Parmesan, scented with marjoram
In Genoa and along the Riviera di Levante, polpettone is the summer dish made when the green beans come in fast: beans and potatoes are boiled, chopped and bound with eggs, cheese and fresh marjoram, then baked flat in an oiled tin until the top is golden and crackly. It is eaten warm for supper or cold the next day, cut into squares for a picnic or a train journey. One portion gives about 24 g of protein, from the eggs, ricotta and Parmesan, with a little more from the beans and potato. Parmesan is made with animal rennet, so use a vegetarian Italian-style hard cheese if you need it to be strictly vegetarian. The most common mistake is leaving the vegetables wet: squeeze and drain them well, or the loaf stays soggy and will not slice cleanly. Chef's tip: scatter dry breadcrumbs, or fine polenta for a gluten-free loaf, over the oiled tin before you spread the mixture in; it gives the bottom a crisp crust, just like a Genoese grandmother's.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vegetables
- 1 ⅛ lb green beanstopped
- 14 oz potatoesfloury, peeled and cut into chunks
- 1 tsp saltplus more for the cooking water
For the binding
- 4 eggslarge
- 9 oz ricottawell drained
- 2 ⅞ oz Parmesanfinely grated; or a vegetarian hard cheese
- 2 tbsp fresh marjoramleaves, chopped (or 1 tsp dried)
- 1 clove garlicgrated
- ½ tsp black pepperfreshly ground
- ¼ tsp ground nutmeg
For the tin
- 3 tbsp olive oil
- 2 tbsp fine polentaor dry breadcrumbs if gluten is not a worry
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Method
0/10 doneStep 1: Heat the oven to 375°F (350°F fan). Bring a large pan of salted water to the boil.
Step 2: Boil 14 oz potatoes for 15–18 minutes, until a knife slides in with no resistance. Lift them out with a slotted spoon into a colander.
18 minStep 3: Drop 1 ⅛ lb green beans into the same water and boil for 8–10 minutes, until fully tender and no longer squeaky when you bite one. Drain well and leave both to steam dry for 5 minutes.
10 minStep 4: Mash the potatoes roughly with a fork. Chop the beans finely on a board, then press them in a clean tea towel to squeeze out the water. This is the step people skip; wet beans make a loaf that won't hold together.
Step 5: In a large bowl, beat 4 eggs with 9 oz ricotta, 2 ¼ oz Parmesan, 2 tbsp fresh marjoram, 1 clove garlic, 1 tsp salt, ½ tsp black pepper and ¼ tsp ground nutmeg until smooth.
Step 6: Fold in the potato and beans until evenly mixed. It should be thick, like a soft mash that holds its shape on a spoon.
Step 7: Brush a 24 cm round or 20 × 25 cm baking tin generously with 1 ¾ tbsp olive oil and scatter it with 1 tbsp fine polenta. Spread the mixture in about 3 cm deep and smooth the top with a wet fork, making ridges.
Step 8: Sprinkle the top with the rest of 1 tbsp fine polenta and 0.6 oz Parmesan, then drizzle over the rest of 1 ¼ tbsp olive oil.
Step 9: Bake for 40–45 minutes, until the top is deep golden with darker ridges and the centre feels firm when pressed. A skewer pushed into the middle should come out with no wet egg on it.
45 minStep 10: Leave it to settle for 15 minutes before cutting into squares or wedges. Serve warm or at room temperature; it keeps, covered, in the fridge for 3 days.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 24 g
- Carbs
- 30 g
- Fat
- 20 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does polpettone di fagiolini take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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