Polpettone alla Genovese
Polpettone alla Genovese is an extremely tasty, simple and versatile main course that can also be used as a side dish. The main feature of this dish is that, despite its name - in Italian ‘polpettone’ means ‘meatloaf’ -, it contains no meat. In fact, its main ingredients are potatoes and green beans.
Making Polpettone alla Genovese
To make Polpettone alla Genovese, boil the potatoes in a pot with plenty of water until they are soft.
Boil the green beans separately. Drain and cut into pieces.
When the potatoes are ready, mash them while still hot in a bowl using a masher.
Add the green beans, the slightly beaten eggs, the parmesan and a few fresh marjoram leaves to the potatoes and season with salt and pepper, nutmeg and a drizzle of Extra Virgin Olive Oil Delicato. Stir and thoroughly amalgamate all the ingredients. The base for the green bean Polpettone alla Genovese is ready.
Take a 9-inch mold, grease it with the Pure Olive Oil and cover it with the breadcrumbs. Add the potato mix and delicately distribute with a spoon. Create some lines on the surface with a fork and sprinkle over some more breadcrumbs. Add a drizzle of oil and cook the Polpettone alla Genovese in a hot static oven at 355°F for about 30 minutes. The surface should turn golden.
Remove from the oven and leave to cool slightly before serving the Polpettone alla Genovese.
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