Polpettone di Fagiolini with Tomato Sauce

Ingredients

• 500g (1.1 lb) fresh green beans, trimmed and blanched 500g (1.1 lb) fresh green beans, trimmed and blanched
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 large eggs, beaten 2 large eggs, beaten
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1/4 cup (15g) fresh basil, finely chopped 1/4 cup (15g) fresh basil, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (3g saturated)
• Carbohydrates: 32g (6g sugars)
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the blanched green beans, breadcrumbs, Parmesan cheese, beaten eggs, parsley, basil, minced garlic, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Grease a loaf pan with olive oil or cooking spray. Transfer the green bean mixture into the loaf pan, pressing it down firmly to form a compact loaf.
4. 4.
   Bake the loaf in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
5. 5.
   While the loaf is baking, prepare the tomato sauce. In a saucepan, heat the tomato sauce over medium heat. Add a pinch of salt and red pepper flakes for a hint of spice. Simmer for 10-15 minutes, stirring occasionally.
6. 6.
   Once the loaf is cooked, remove it from the oven and let it cool for a few minutes. Carefully remove the loaf from the pan and transfer it to a serving platter.
7. 7.
   Slice the green bean loaf into thick portions and serve with the tangy tomato sauce on the side or drizzled over the top.

Treat your ingredients with care...

• Green beans — Make sure to blanch the green beans until they are tender but still retain their vibrant green color. This will ensure a pleasant texture in the final dish.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread. Fresh breadcrumbs work best for this recipe.
• Tomato sauce — If you prefer a smoother sauce, you can blend the tomato sauce after simmering to achieve a velvety consistency.

Tips & Tricks

• For added flavor, you can sauté the minced garlic before adding it to the green bean mixture.
• If you prefer a spicier sauce, increase the amount of red pepper flakes or add a dash of hot sauce.
• Leftover slices of the green bean loaf can be enjoyed cold as a tasty addition to sandwiches or salads.
• Serve the Polpettone di Fagiolini with a side of roasted potatoes or a fresh green salad for a complete meal.
• To make the dish more indulgent, sprinkle some extra grated Parmesan cheese on top of the loaf before baking.

Serving advice

Serve the Polpettone di Fagiolini warm, accompanied by a generous spoonful of the tangy tomato sauce. Garnish with fresh basil leaves for an extra touch of freshness. This dish pairs well with a side of crusty bread to soak up the flavorful sauce.

Presentation advice

Arrange the thick slices of the green bean loaf on a platter, drizzling the tomato sauce over the top. Garnish with fresh basil leaves and serve with a side of roasted potatoes or a green salad. The vibrant green color of the loaf and the rich red of the tomato sauce create an appealing visual contrast.