Genoese “Polpettone” recipe – Polpettone alla genovese

Instructions

• 1.

  Flavouring the water for the green beams

  • Black pepper corns - 1gr [part 1 of 2]
  • Black pepper corns - 2gr [part 2 of 2]
  • Thyme sprigs - 1 [part 1 of 3]
  • Marjoram sprigs - 1 [part 1 of 2]
  • Shallots - 50gr
  • Salt - 1gr

  Thoroughly wash the herbs, then dry them gently with a kitchen cloth. Tie up together one sprig of thyme and one of marjoram using some cooking string. With a paring knife, cut off the shallot’s ends and peel off its tunics (step 1 - pic. A).
  Put a saucepan on a high heat with 4lt of water. Season with salt and add 1gr of black pepper corns (whole), the shalllot and the bunch of herbs. Let it come to the boiling (step 1 - pic. B).
  Finely crush 2gr of black pepper corns with pestle and mortar (step 1 - pic. C).
  

• 2.

  Steaming the potatoes and boiling the green beans

  • Green Beans - 500gr Potatoes - 1Kg

  Thoroughly wash the green beans under running water. Set aside (step 2 - pic. A).
  Peel the potatoes soaking them in cold water while working (step 2 - pic. B).
  Cut the potatoes in even pieces so they will cook evenly. Arrange them on trays of the steamer. Let them cook through (it might take form 30 to 40 minutes) (step 2 - pic. C).
  Meanwhile, drain the green beans and cut off their ends (step 2 - pic. D).
  As soon as the water starts boiling, drop the beans in and let them cook for 6 to 7 minutes: they must cook, but you want them perfectly al dente (step 2 - pic. E).
  

• 3.

  Mushing the potatoes and pan frying the green beans

  • Extra Virgin Olive Oil - 40gr [part 1 of 2]
  • “Suited Garlic” - 2 cloves
  • Thyme sprigs - 2 [part 2 of 3]
  • The steamed potatoes
  • The boiled Green Beans
  • Salt - 1gr [part 2 of 3]

  Put a frying pan on a medium heat with the 40gr of extra virgin oil, two “Suited Garlic” cloves (step 3 - pic. A).
  When ready, process the potatoes through a ricer while they are still piping hot, spreading them on a baking tray in order to chill them quickly (step 3 - pic. B).
  When ready, drain the beans and move them into the frying pan. Season them with salt, toss and stir for a 4 to 5 minutes (step 3 - pic. C).
  Then, take the beans away from the heat and arrange them on the chopping board. Spread them to allow them chill almost completely and quickly (step 3 - pic. D).
  

• 4.

  Mixing together the eggs, cheese, green beans and potatoes

  • The pan fried Green Beans
  • Parmigiano Cheese - 110gr
  • Eggs - 3 (large)
  • Salt - 1gr [part 3 of 3]
  • The mush potatoes
  • Marjoram sprigs - 5 [part 2 of 2]
  • Thyme sprigs - 3 [part 3 of 3]

  When almost cold, dice the green beans into 5 to 7mm long pieces and put them into a large bowl (step 4 - pic. A).
  Finely grate the Parmigiano cheese and set aside (step 4 - pic. B).
  Break 3 eggs into a small bowl and season them with 1gr of salt. Then whisk them thoroughly with a fork. Do not use a whisk: the excess of incorporated air would crack and ruin the “polpettone” while baking (step 4 - pic. C).
  Add the eggs and the chopped beans, then add 3/4 of the Parmigiano cheese and mix it all (step 4 - pic. D).
  Then, gradually incorporate the mush potatoes folding the mixture gently (step 4 - pic. E).
  Tear off the thyme and marjoram leaves, then finely mince them with a chef knife (step 4 - pic. F).
  Immediately incorporate the herbs to the potato and beans mixture (step 4 - pic. G).
  

• 5.

  Filling the tin and dusting the top with bread crumbs and cheese

  • Extra Virgin Olive Oil (or butter) - 10gr [part 2 of 2]
  • Bread crumbs - 50gr [part 1of 2]
  • The potatoes and beans mixture
  • The grated Parmigiano cheese - about 75gr [part 1of 2]

  With a brush, oil the tin, then spread the breadcrumbs on the bottom and on the sides (as an alternative you can use butter) (step 5 - pic. A).
  Fill the tin (20x20x4cm) with the mixture and level it with a spatula (step 5 - pic. B).
  With a brush, spread a thin layer of extra virgin olive oil on top (step 5 - pic. C), then cover with an even layer of breadcrumbs, which will absorb the lower oil (step 5 - pic. D).
  Evenly spread the remaining Parmigiano cheese on top, then dust it again with some more bread crumbs (step 5 - pic. E).
  

• 6.

  Baking the “Polpettone” alla Genovese

  • The grated Parmigiano cheese - about 75gr [part 1of 2]
  • Bread crumbs - 100gr [part 2of 2]

  With a toothpick, pierce the “Polpettone”. Be sure that the toothpick gets to the bottom of the tin, so any air, if present, will not lift the dough creating irregular and unaesthetic swelling (step 6 - pic. A).
  Bake the “Polpettone” at 180º-200ºC (depending on your oven) for 25 to 30 minutes. Then, let it chill completely before serving it (step 6 - pic. B).
  

• Servings : 9
• Ready in : 90
• Course : Side Dish
• Recipe Type : Classic Italian dish, Regional, Vegetarian
• Ingredient : Black Pepper, Breadcrumbs, Eggs, Extra Virgin Olive Oil, Garlic, Green beans, Marjoram, Parmigiano Cheese, Potato, Salt, Shallot, Thyme, White Flesh Potatoes, Whole eggs, Yellow Flesh Potato