Polpettone -- Vegetable Loaf (Italy)

Recipe by Sydney Mike
READY IN: 1hr 10mins




  • In a steamer, cook beans until al dente, about 10-12 minutes; spread to dry on a kitchen cloth before finely chopping them.
  • In a large skillet over medium-high temperature, heat the oil and cook the onion, stirring occasionally, until golden.
  • Add garlic and marjoram and saute for another minute or so before adding the beans.
  • Saute beans 2 or 3 minutes; transfer to a large mixing bowl to cool.
  • Add mushrooms, both cheeses, potatoes and eggs.
  • Season with salt and pepper to taste.
  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 10-inch round baking dish with a little olive oil.
  • Sprinkle half of the breadcrumbs over the bottom of the baking dish.
  • Spread the vegetable mixture in the prepared baking dish.
  • Level the top and decorate with a few shallow geometric incisions.
  • Dot all over with butter; drizzle with a little olive oil; sprinkle the rest of the breadcrumbs over the top.
  • Bake 20 to 30 minutes or until the loaf has set but is still moist inside. Serve warm or at room temperature.