Green bean loaf
A recipe from Vegetables from an Italian Garden
Preparation: 1 hour
Cooking: 50 minutes
300 g (11 oz) potatoes
400 g (14 oz) green beans, trimmed
1 tablespoon olive oil, for brushing
4–5 tablespoons fresh breadcrumbs
1 bread roll
4 tablespoons milk
1 teaspoon marjoram
2–3 eggs, lightly beaten
50 g (2 oz) Parmesan cheese, grated
salt and pepper
Put the unpeeled potatoes into a pan, pour in water to cover, add a pinch of salt and bring to the boil. Reduce the heat and simmer until tender. Drain, peel and mash in a bowl, then stir until completely smooth.
Bring a pan of salted water to the boil. Add the green beans and simmer for 10–15 minutes. Drain and leave to cool, then cut into small pieces.
Preheat the oven to 180°c/350°f/Gas Mark 4.
Brush a loaf tin with oil and sprinkle with the breadcrumbs. Meanwhile, pull out the crumb from the bread roll, put into a bowl, add the milk and leave to soak for 10 minutes. Drain and squeeze out any excess moisture.
Add the soaked roll, green beans, marjoram, eggs, Parmesan and olive oil to the potato, season with salt and pepper, and mix well. Spoon the mixture into the prepared tin and bake for 50 minutes.
Remove from the oven and leave to rest for a few minutes, then turn out on to a warmed serving plate. Serve immediately.