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Directions
Cooking at: 350 F / 180 C / Gas Mark 4
Dampen the fresh bread crumbs with just enough water to moisten them; set aside.
Peel and slice the onion; set aside.
Peel and mince the garlic; set aside.
Wash, top and tail the green beans, and simmer them until just barely tender. Then drain, chop coarsely, set aside.
Sauté the onion in a frying pan over low heat until transparent, then add to it the beans, the garlic, the oil and the marjoram, and let it sauté for a further 15 minutes or so, stirring somewhat frequently.
Start heating your oven.
Remove from heat, and stir in the grated parmesan, the dried mushrooms, the milk-soaked bread crumbs, the egg, and the salt and pepper. Mix well.
Press into an oiled pie dish. Score the top with a knife to make a diamond-shaped pattern, and sprinkle the top with some dried bread crumbs, a bit of olive oil, and pop in the oven to bake for around 20 to 30 minutes or until piping hot and set.
Serve hot or room temperature.
See Also
Filet Beans, Polpettone di Fagiolini
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