A bean recipe for every taste:
(*) for 6 to 8 people as a side dish with meat, for 4 people as a main dish with leaf salad.
Put the unpeeled potatoes in cold salted water. Cook, peel and dice. Press through, as for puree, and keep the quantity warm.
Unthread the beans and cook them in boiling hot salted water. Chop them quite small.
Soak the bread crumbs (1) in the milk.
Heat the olive oil. Squeeze and add the garlic and continue to heat until it starts to become fragrant. Add the chopped kitchen herbs and the chopped beans. Heat while turning. Mix the quantity into the mashed potatoes.
Add squeezed bread crumbs (1), ricotta, eggs and parmesan and season everything together very heartily.
Preheat the oven to 180 °C.
Brush a round baking tray or quiche dish with olive oil.
Pour in the potato mixture and spread smoothly with a damp spatula. Sprinkle with bread crumbs (2).
Using a kitchen knife, engrave lines on the surface of the ‘polpettone’.
Drizzle a little olive oil over the top and bake in the oven for about thirty to thirty-five minutes until golden brown.
Chef’s tips Use dry boiled potatoes if possible. They absorb the ingredients best.
Cook the potatoes in their skins. This way, they not only absorb less water, but retain their flavoring.
The peeled and diced potatoes should be a little
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