Recipes from the Italian Rivera: N° 8 - polpettone

Polpettone, Ligurian comfort food

POLPETTONE (s-ciattamaiö, pörpettön) –
Golden, pleasant and light – yet, the Genoese used to call polpettone s-ciattamaiö (schiatta-marito, burst-husband), because they ate it a s-ciattapansa (burst-belly). Please note that this declination of the recipe (a traditionally frugal preparation) does not feature zucchini

Cooking time: approx. 60 minutes
Difficulty level: low
Wine matching: white, e.g. (DOC Riviera ligure di ponente) Vermentino
Serves: 4

Ingredients: 3-400 g spring green beans, 450 g potatoes (look for the quarantine or dop ‘Bologna’ Primura varieties), 130 g grated parmigiano reggiano or grana padano, 2-3 eggs, 1 handful dried mushrooms soaked in lukewarm water, 1 (optional) bread roll (only the soft, inner part - i. e. the crumb), soaked in milk -, 1 clove of white garlic (peeled and finely chopped), 1 tablespoon fresh parsley, 1 tablespoon fresh marjoram leaves, 1 small white onion (minced), butter, one small glass DOP riviera ligure extra virgin olive oil (approx. 80 ml) breadcrumbs, salt to taste

Boil the potatoes, let cool, peel and mash. Top and tail and wash the green beans, boil till cooked (but firm), then roughly chop. Squeeze the mushrooms. At the same time, gently fry the herbs and vegetables in oil (and a little butter) over low heat: onion, garlic, parsley, marjoram and mushrooms (all of them previously minced). After a few minutes, as the onion browns, add the mashed potatoes, stir with a wooden spoon and drizzle with the oil. Salt to taste, take out from the heat, blend in the eggs, the bread (squeezed) and the cheese (ricotta or prescinsêua can substitute parmigiano) till you get a fairly even concoction. Check the salt. Oil the inside of a baking pan with a brush, dust with breadcrumbs, pour in and level the mixture, top with more breadcrumbs and a final sprinkle of oil. Bake in pre heated oven (180° C is the ideal temperature) for 25-30 minutes.

A recipe by Umberto Curti, Ligucibario

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