A traditional vegetarian dish, Ligurian-style Meatloaf is delicious and perfect for an appetizer, a buffet or one of the many summer picnics.
Discover it with us!

Dear Friend or Friend of Pesto Fresco, Ligurian-style Meatloaf has potatoes and green beans as its basic ingredients and is ideal for convivial occasions and summer picnics.
Of poor tradition, the recipe has been handed down from generation to generation.
It has a rather strong flavor of fresh marjoram, an aromatic herb that is very common in Liguria, which also grows wild in our colines and can now also be found grown in pots.
This meatloaf, given its total absence of meat, is very suitable for friends who follow a vegetarian diet.
Would you like the recipe to prepare it for your August beach day?
Follow the recipe for Ligurian-style Meatloaf that we quote from the website The Silver Spoon!

Ingredients of Ligurian-style Meatloaf

700 g green beans

3-4 potatoes

1 onion

3 eggs

80 g of grated parmesan cheese

1 teaspoon chopped fresh marjoram

Extra virgin olive oil

1 knob of butter

Breadcrumbs

Nutmeg

Halls

Preparation of Ligurian-style Meatloaf

• Wash the potatoes and boil them with their skins on for 35 minutes.
  Drain them and mash them while still hot in a potato masher, letting the pulp fall back into a bowl. Peel the green beans and boil them in salted water for 10 to 15 minutes.
  Drain, chop and mix with the mashed potatoes. Peel and chop the onion, sauté it gently in 3 tablespoons water and 3 tablespoonsextra-virgin oliveoil in a skillet for 3-4 minutes, then combine it with the potato and green bean mixture along with the marjoram and stir.
• Shell the eggs in a bowl, mix with Parmesan cheese, season with salt and a grating of nutmeg. Finally incorporate to the vegetables, mixing well until smooth.
• Turn the oven on to 180°. Butter an oven dish and sprinkle it with breadcrumbs, gently spread the mixture making an even layer of about 2 centimeters. Line the surface with the tines of a fork, sprinkle with a little breadcrumbs, garnish with a few butter flakes and bake for 25-30 minutes until the surface is lightly browned.
  Let cool and serve. It is also delicious at room temperature.

*Image and recipe from www.cucchiaio.it