Polpettone de Fagiolini

Recipe makes 6 to 8 servings

Whatcha Need

• 1 pound white or Yukon gold potatoes (about 3 medium)
• 1 pound tender green beans
• 1 small white onion, finely chopped
• 2 Tablespoons extra-virgin olive oil, plus more as needed
• 3 large eggs, lightly beaten
• 1 Tablespoon fresh marjoram, minced
• 1 Tablespoon fresh Italian parsley, minced
• 1 cup freshly grated Parmesan cheese
• Fine sea salt, to taste
• 1 cup unflavored bread crumbs

Whatcha Do

1. Wash the potatoes and place them, unpeeled, into a pot filled with cold water. Bring to a boil and cook for about 20 minutes. Add the green beans and continue cooking until just tender, about 8 minutes. Check to make sure the potatoes are soft, then drain the green beans and potatoes.

2. Peel and mash the potatoes while still hot. Coarsely chop the green beans. In a large bowl, combine the mashed potatoes and green beans, and let cool slightly. In a skillet over low heat, warm the olive oil; add the onion and cook until soft and beginning to turn golden, about 5 to 6 minutes. Add the onion to the potatoes and green bean mixture.

3. Preheat the oven to 350℉. Grease a 9” x 13” baking dish with a little olive oil and sprinkle in some bread crumbs. Set aside.

4. In a medium bowl, combine the eggs, Parmesan cheese, marjoram, and parsley. Add salt to taste. Fold this mixture into the potatoes and green beans until well combined. Spoon into the prepared baking dish and smooth the top.

5. Decorate by scoring the top with a fork to obtain a nice pattern. Top evenly with the remaining bread crumbs and drizzle with a little more olive oil.

6. Bake for 35 to 45 minutes, or until the surface is golden brown. Allow to cool slightly, and serve warm or at room temperature.