Ingredients for Polpettone Vegetable Loaf Italy
- Green Beans
- 1 medium yellow onion, chopped
- Extra Virgin Olive Oil
- Garlic Clove
- Dried Marjoram
- Dried Mushrooms
- Parmesan Cheese
- Ricotta Cheese
- 1 medium russet potato, peeled and finely diced
- 2 large eggs
- Salt and pepper to taste
- Ground Black Pepper
- 1 cup breadcrumbs
- Unsalted Butter
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How to Make Polpettone Vegetable Loaf Italy
- Steam the cannellini beans until al dente, about 10-12 minutes. Drain well and spread on a kitchen cloth to dry before finely chopping them.
- While beans are steaming, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until golden brown (about 5-7 minutes).
- Add the minced garlic and marjoram to the skillet. Sauté for another minute.
- Add the chopped beans to the skillet and sauté for 2-3 minutes.
- Transfer the bean mixture to a large mixing bowl and let it cool slightly.
- Add the sliced mushrooms, Parmesan cheese, ricotta cheese, diced potatoes, and eggs to the bowl.
- Season generously with salt and pepper to taste.
- Preheat oven to 350°F (175°C).
- Grease a 10-inch round baking dish with olive oil.
- Sprinkle half of the breadcrumbs on the bottom of the baking dish.
- Spread the vegetable mixture evenly into the prepared baking dish.
- Level the top and use a fork to create a few shallow geometric incisions for decoration.
- Dot the top with small pieces of butter and drizzle with a little olive oil.
- Sprinkle the remaining breadcrumbs over the top.
- Bake for 20-30 minutes, or until the loaf is set but still moist inside. Check with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs.
- Let the Polpettone rest for 10 minutes before slicing and serving warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
28g
Fat
64g
Carbs
10g
