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Polpettone di Fagiolini

Polpettone di Fagiolini are Ligurian style Polpettone. They are generally round-shaped.

They are made from green beans, potatoes, bread crumbs, parmesan cheese, egg, marjoram, oil, and salt.

The Ligurians use the kind of slender green beans we call "filet beans."

Many versions of this exist, depending both on household and on the season. Some use potato as the binder, others use fresh bread crumbs, others use prescinseua cheese. Some have you add a white sauce.

Or, instead of green beans, some use eggplant, artichokes, cardoons, spinach, or zucchini (even though the name means "beans.") Most versions, though, are green beans and potatoes.

The beans are simmered on their own for a few minutes in water, then sautéed with other ingredients, then mixed with egg and a binder and cheese, then put into a pie dish and baked. They are generally scored on top with a diamond pattern, and sprinkled with dried bread crumbs before baking.

Polpettone di Fagiolini is usually made on weekends. It can be served as a side dish, main course, or antipasto.

Serve hot or room temperature.

See also:

Savoury Dishes

Aioli Garni; Allumettes; Boiled Dinners; Casseroles; Chicken Wings; Dan Dan Noodles; Darioles; Deep-Fried Foods; Dumplings; Fish and Seafood Dishes; Fondue; French Toast; Fritters; Kalakukko Bread; Meat Dishes; Mousse; Pizza; Polpettone di Fagiolini; Porridge; Relish Trays; Rice Dishes; Sandwiches; Savoury Dishes; Savoury Pies; Sinsollo; Spring Rolls; Stew; Sunday Roast; Timbales; Tofu Dishes; Zakuska

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Oulton, Randal. "Polpettone di Fagiolini." CooksInfo.com. Published 25 June 2006; revised 18 February 2011. Web. Accessed 05/22/2018. <http://www.cooksinfo.com/polpettone-di-fagiolini>.

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