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Ligurian meatloaf: the traditional recipe for flan made with potatoes and green beans

Ligurian meatloaf: the traditional recipe for flan made with potatoes and green beans

Il Ligurian meatloaf it is a traditional recipe belonging to the poor cuisine of Liguria, easy and very tasty. This is a flan of potatoes e green beansperfect to serve as a single dish at Sunday lunch or for a dinner with vegetarian guests which, despite the name, has nothing to do with the classic meat loaf. It is prepared with a few simple ingredients that are easy to find: once the boiled potatoes have been passed through a potato masher, and collected the puree in a bowl, this is enriched with green beans, blanched in boiling water and chopped, grated Parmesan cheese and eggs, and scented with a few leaves of marjoram, nutmeg and a sprinkling of pepper.

The result will be a rustic and genuine dish with a soft and slightly stringy heart, and one golden crust and “sandy” on the surface, made even more crunchy and appetizing by the final passage under the oven grill. A tasty and economical course, typical of the peasant tradition, also perfect as an idea empty fridge. In fact, if you like, you can combine any cheese you have at home: emmental, provola, scamorza or la prescience, a typical local product with a consistency halfway between yogurt and ricotta. If you wish you can add aromatic herbs according to your personal taste such as thyme, rosemary and sage, or you can combine sautéed zucchini, cubes of ham, pancetta or mortadella: for an even richer and more delicious yield.

Once ready, you can enjoy the Ligurian meatloaf very hot or at room temperature, or you can prepare it in advance and heat it, at the time of serving, in the oven or microwave:

Find out how to prepare Ligurian meatloaf by following the step by step procedure and advice. If you liked this recipe, try your hand at other vegetarian specialties of Ligurian cuisine:

How to prepare Ligurian meatloaf

Collect the potatoes in a colander 1 and wash them well under running water.

Transfer them to a saucepan, covered with cold water 2, and let them cook for half an hour starting from boiling; then drain them, let them cool and peel them.

Wash the green beans thoroughly 3.

Tick ​​them off 4 with the help of a knife.

And let them cook in plenty of boiling water 5 and lightly salted, for about 20 minutes.

Pass the potatoes through a potato masher 6 and collect the puree obtained in a large bowl.

Drain the green beans, arrange them on a cutting board and chop them 7.

Combine the green beans with the mashed potatoes 8.

Add the grated Parmesan 9.

Combine the eggs 10lightly beaten with the tines of a fork.

Perfume with marjoram 11.

Season with salt 12 and pepper.

Combine a pinch of nutmeg and mix all the ingredients well 13.

Butter a 30 x 23 cm baking dish and sprinkle it with breadcrumbs 14.

Pour the potato and green bean mixture into the dish 15.

Level well with the back of a spoon 16.

Line the surface with the prongs of a fork 17 first proceeding horizontally.

And then vertically 18.

Sprinkle with a generous handful of breadcrumbs and grated Parmesan 19, and bake at 180 ° C, in static mode, for 50 minutes; then continue cooking for 2 minutes under the grill of the oven to create a golden crust on the surface.

After the cooking time, cut the meatloaf into slices, arrange it on individual plates 20 and serve.

storage

The Ligurian meatloaf can be kept in the fridge, in an airtight container, for 2 days massimo.

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