GENOVESE GREEN BEAN AND POTATO LOAF ready in a few steps
In Genoa and throughout Liguria, the “polpettone” is not the classic meat mix but rather a pie of vegetables and legumes combined with eggs, Parmigiano, marjoram and nutmeg. The result is a potato and green bean loaf with a delicate yet intense flavor, featuring a crunchy, “sandy” crust that nicely balances the soft texture of the mixture.
A simple recipe to make, ready in a few minutes and excellent both warm and at room temperature. As with all traditional recipes, every family has its own version. The one I present today was handed down from my grandmother Lisetta, a true Genoese and an excellent cook. Depending on taste you can vary the proportions between potatoes and green beans. You can also add or omit dried porcini mushrooms. Or swap oregano for marjoram. However you decide to personalize the recipe, it will be a guaranteed success. At the end, in the tips you’ll find a super quick version! Chefs will be horrified and my grandmother will turn in her grave, but it’s not bad and is ready in a flash. And, moreover, you probably already have the ingredients at home!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6 – 8 people
- Cuisine: Italian
Ingredients
- 18 oz Potatoes
- 18 oz Green beans
- 1 cup Parmigiano Reggiano (grated)
- 3 whole eggs
- 3/4 oz dried porcini mushrooms
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 sprig marjoram
- as needed Breadcrumbs
- as needed Salt
- as needed Pepper
- as needed Extra virgin olive oil
Preparation
First of all, soak the dried mushrooms, then prepare the vegetables. Take the potatoes, wash them well and cook them with the skins on, starting from cold water, in plenty of salted water for 40 minutes. Check doneness by piercing them with the tines of a fork: if the fork sinks in easily the potatoes are cooked. In the same way, wash the green beans and trim the ends. Then boil them separately in another pot, also starting from cold water, for about 25 minutes. They should be tender but not falling apart.
Meanwhile the potatoes will be cooked. Drain them and pass them through a potato ricer while still hot, collecting the purée in a bowl. Once cooked, drain and chop the green beans into small pieces. Put them in a pan with 2 tbsp of extra virgin olive oil. Add the finely chopped garlic and the marjoram and let everything infuse for 3-4 minutes over low heat. Be careful not to burn the garlic. Season with salt and pepper and let cool. Once cool, add the green beans to the mashed potatoes along with the eggs, the Parmigiano and the soaked mushrooms (squeeze the mushrooms well before adding to remove excess water). Mix everything. If the mixture is too loose, add a little breadcrumbs. If instead it is too firm, add milk a little at a time.
Take a baking dish, lightly grease it, dust it with breadcrumbs and pour in the mixture. Level it with a fork. Then, using the tines of the fork, trace the characteristic stripes first vertically and then horizontally to create a striped pattern. Sprinkle generously with breadcrumbs. Drizzle a little olive oil on the surface before baking at 392°F for about 30 minutes. You will see the mixture rise and the surface should be slightly golden. Remove from the oven and let it cool slightly before serving.
Notes
This is a dish that can be eaten either warm or at room temperature. Ideal to prepare in advance and to take on picnics.
You can change, according to your taste, the proportions between potatoes and green beans up to a maximum of 25 oz of potatoes (about 1 lb 9 oz) and 11 oz of green beans (about 3/4 lb).
If you don’t like garlic you can skip it. Likewise marjoram, although it is a characteristic flavor of this recipe, can be omitted if you prefer. Personally I would not recommend removing it entirely; rather reduce the amount.
If you don’t add the dried mushrooms it won’t be the end of the world. Alternatively, if you want to give your loaf more flavor you can add about 3/4 oz of smoked pancetta that you would sauté in the pan together with the green beans.
QUICK VERSION
And now I present the SPRINT version (the one that will make those always in a hurry happy and that will make my grandmother turn in her grave).
Replace fresh green beans with 1 can of cooked green beans. Replace the potatoes with 1 packet of instant mashed potato flakes (not powder, please).
In addition to the original recipe you will need about 3.5 oz of cow’s ricotta (about 1/2 cup). At this point put the mashed potato flakes in a large bowl and add the amount of milk indicated on the package to prepare the purée.
The consistency should resemble that of boiled and mashed potatoes. If it is too stiff add a little milk. If you accidentally added too much liquid you can either add more instant flakes from another packet or a teaspoon of breadcrumbs. The canned green beans, being partially cooked, should only be sautéed briefly in a pan with oil, garlic and marjoram.
Once sautéed, add the green beans to the bowl with the prepared purée together with the eggs, the ricotta, the Parmigiano and the soaked mushrooms, and mix well. Season with salt and pepper. Baking times are the same as for the “real” loaf.
