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| Tortino di fagiolini e patate |
'Tortino' is a rustic vegetable pie, usually made without pastry. Liguria is the homeland of tortini.
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.
