The Green Bean and Potato Meatloaf is one of the most well-known Genoese dishes. It was prepared by women for their husbands who ate so much they would nearly burst; hence, it was also called “husband-buster” or in Genoese dialect “sciattamàiu”. This dish is served warm or even better, cold, and is ideal for trips or at the beach. Also try the artichoke and potato meatloaf, and if you love vegetable pies, check out my Collection of Savory Pies. Meanwhile, let’s prepare this one with green beans and potatoes.
Other Recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
- Energy 274.56 (Kcal)
- Carbohydrates 26.49 (g) of which sugars 4.52 (g)
- Proteins 12.01 (g)
- Fat 14.71 (g) of which saturated 4.96 (g)of which unsaturated 3.00 (g)
- Fibers 4.90 (g)
- Sodium 671.53 (mg)
Indicative values for a portion of 186 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs green beans
- 1.1 lbs potatoes (mealy)
- 2.8 oz Parmesan cheese (grated)
- 1 white onion
- 1 clove garlic
- 0.35 oz dried mushrooms (soaked in water)
- 3 eggs (medium)
- 0.7 oz breadcrumbs
- 6 sprigs marjoram
- 1.8 oz extra virgin olive oil
- 0.28 oz fine salt
Tools
- Pot
- Bowl
- Cutting Board
- Mezzaluna
- Frying Pan cm.28
- Baking Pan cm.20 x 30
Steps
Clean the green beans by trimming the ends and removing the strings. Boil them in salted water for 20 minutes. In another pot, cook the potatoes with their skins. In a skillet, add enough oil to sauté the finely chopped onion and mushrooms (drained). Once the sauté turns golden, add the chopped green beans and stir for a few minutes to enhance the flavor.
In a bowl, crack the eggs and add the minced garlic, Parmesan cheese, crumbled marjoram, peeled and mashed potatoes with a fork or potato masher, salt and pepper. Also add the sautéed mixture with the green beans and mix well. Pour into a 30×20 oiled pan dusted with a layer of breadcrumbs. Create a layer 2-3 cm thick and level it out.
Drizzle a little oil over the surface and sprinkle again with a bit of breadcrumbs (not too much). Use a fork to create diagonal lines. At this point, bake in a preheated oven at 375°F for 45 minutes until the meatloaf turns a nice golden color. Serve garnished with a few “lost” marjoram leaves.
Notes
The wine to pair with the meatloaf will be a white from Cinque Terre, a DOC wine produced in some municipalities of the province of La Spezia.
You will notice that marjoram appears in all Ligurian dishes; its aroma is indispensable in fillings. The ancient Romans used it to cure many ailments and called it “mazurana”. In Genoa, in dialect, it’s called persa.
