Polpettone di Patate e Fagiolini (Crustless Potato and Green Bean Tart)

By ctozzi

I N ITALIAN, polpetta means croquette; a polpettone is a big croquette-but in this case it is baked, not fried. This dish can be made from any number or combination vegetables, is a classic example of Genoese home cooking.

Ingredients

• 1 lb. boiling potatoes, peeled and sliced
• Salt
• 1/4 lb. green beans, trimmed
• 1 cup fine fresh bread crumbs
• 3/4 cup milk
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, peeled and minced
• 2 tbsp. finely chopped fresh oregano
• 2 tbsp. finely chopped fresh Italian parsley
• 3/4 cup freshly grated parmigiano-reggiano
• 1/4 cup ricotta
• 4 eggs, lightly beaten
• Freshly ground black pepper

Preparation

Step 1

1 • Preheat oven to 350°. Place potatoes in a medium saucepan of cold salted water and simmer over mdium high heat until tender, about 20 minutes. Drain, mash with a fork (a few lumps are okay), and cover to keep warm.
2. Meanwhile, bring another medium saucepan or water to a boil over high heat. Add green beans and cook until tender, about 15 minutes. Drain, finely chop, and set aside.
3. Soak bread crumbs in milk in a small bowl. Heat 2 tbsp. of the oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes. Ad oregano, parsley, and green beans and continue cooking for about 2 minutes longer. Transfer mixture to a large bowl and stir in potatoes. Add parmigiano, ricotta, and eggs. salt and pepper and mix thoroughly.
4. Spoon potato mixture into an 8" X 11" rectangular or 12" round baking pan and smooth with a spatula. Top with bread crumbs, score top, and bake until golden, about 40 minutes. Serve warm or at room temperature. Drizzle with remaining oil.