Tortino di fagiolini e patate - Green Bean and Potato Tortino

 

Tortino di fagiolini e patate

'Tortino' is a rustic vegetable pie, usually made without pastry. Liguria is the homeland of tortini.

I make my tortino with green beens, potatoes and 'primo sale' cheese, replaceable with ricotta.

In a round (22 cm) oven dish, greased with oil and dusted with breadcrumbs, I arrange the boiled vegetables and the pieces of cheese. I cover them with lightly beaten eggs.

I dust it with Parmesan and breadcrumbs and bake it (in preheated oven to 180 C) for 20 minutes.

I leave it to cool for 10 minutes before serving with tomato and green salad.

Tortino di fagiolini e patate - Green Bean and potato Tortino

250 g green beans, trimmed

150 g potatoes, skin on

150 g primo sale cheese (or ricotta), cut into chunks

40 g freshly grated Parmesan cheese

20 g breadcrumbs

2 tablespoons extra virgin oil

Sea salt

Serves 4 to 5

Preparation time: 10 minutes

Cooking time: 60 minutes

In a pan, cover the beans with water, add a teaspoon of salt and boil for 15 minutes. Drain and set aside.

in another pan, cover the potatoes with water, bring to the boil and cook for 40 minutes, until tender. Peel and slice.

In a large bowl, combine green beans and potatoes and dress them with a generous pinch of salt and a table spoon of oil. Toss well.

In a small bowl, beat the eggs along with 20 g of Parmesan and a pinch of salt.

Preheat the oven to 180 C, fan on.

Grease a round oven dish (22 cm) with oil and dust with breadcrumbs.

Arrange the vegetables over the oven dish, along with the cheese. Cover it with the egg mixture and dust it with the remaining Parmesan and breadcrumbs.

Bake for 20 minutes, until golden on top.

Serve tepid, with salad.