Polpettone alla Genovese | Italian Meatless "Meatloaf"
This vegetarian "meatloaf" hails from Liguria. It's very simple to make and absolutely delicious! Even carnivores are sure to love it. We recommend using porcini mushrooms (fresh are great, although dried are more commonly available) but feel free to substitute other mushrooms.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 2 large russet potatoes
- 10 oz. (280g) green beans
- 1/2 oz. (15g) dried porcini mushrooms
- 2-3 tbsp extra virgin olive oil, plus a little extra for greasing and drizzling
- 1/2 white onion, diced
- Fresh black pepper
- 1 clove garlic, minced
- 3 large eggs
- 1 oz. (30g) grated Parmigiano-Reggiano cheese, or to taste
- Marjoram leaves (fresh are preferred, but dried is fine)
- Ground nutmeg
- Breadcrumbs for topping
Prep the vegetables by boiling the potatoes, skin on, until they are fork tender. Allow them to cool, peel them, and mash them in a large mixing bowl.
Clean the green beans and boil until slightly tender—about 15 minutes. Drain and chop them.
Soak the dried mushrooms for about 25 minutes. Drain them, chop them and set aside for later.
Add the olive oil and onion into a skillet. Sauté over medium/high heat for a few minutes, until the onion is tender and slightly transparent. Stir in the chopped green beans and mushrooms, along with a generous pinch of salt and black pepper. Lower the heat to medium and continue to sauté for about 10 minutes. Turn off the heat and let them cool for 3-4 minutes.
Meanwhile, add the garlic, eggs and cheese into the potatoes. Mix thoroughly and season to taste with marjoram, nutmeg, salt and pepper.
Preheat an oven to 395 degrees F (200 C).
When the green beans/mushrooms have cooled a bit, mix them in with the potatoes.
Brush a casserole dish (the size isn't particularly important, as long as it comfortably fits the mix) with a drop of olive oil. Lightly dust it with breadcrumbs and evenly spread the polpettone mixture inside. Use a fork to rake parallel lines across the surface of the polpettone.
Drizzle the top with a little olive oil, sprinkle it with breadcrumbs, and bake the polpettone for 30-35 minutes, or until the surface becomes golden and slightly crispy. Allow to cool for 10-15 minutes before serving.