Tuesday, June 24, 2008
Vegetables play a major role in Italian cuisine. This delightful combination of potatoes and fresh green beans may be served with any meat dish or on its own as an appetizer. Recipe serves 6.
1 pound (500 g) potatoes
1 pound (500 g) green beans
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped dill
Freshly ground black pepper
1 cup fresh breadcrumbs
2 tablespoons olive oil
1. Peel and roughly chop potatoes. Cook in boiling water until tender; drain and mash.
2. Meanwhile, top and tail beans, chop roughly and cook in boiling water until tender; drain. Mash, blend or process until roughly mashed.
3. Combine potatoes and beans with lightly beaten eggs, Parmesan cheese, parsley, dill and pepper.
4. Spoon into 6 x 1 cup ramekins dishes or spread into a 9 inch (23 cm) pie plate or 1 quart (1 L) dish. Sprinkle with combined breadcrumbs and oil. Bake in moderate oven (350 degrees F/180 degrees C) for 30 minutes or until heated through and lightly browned.