World Cuisine

  • 500 g (1 lb) floury potatoes, peeled and cut into large chunks
  • 300 g (10 oz) green beans, trimmed and halved
  • 2 garlic cloves, finely chopped
  • handful of basil leaves, torn
  • 100 g (3½ oz) Parmesan cheese, freshly grated
  • 200 g (7 oz) ricotta cheese
  • 3 eggs, lightly beaten
  • 100 g (3½ oz) fresh white breadcrumbs
  • 2 tablespoons olive oil, plus extra for oiling
  • salt and pepper

Simmer the potatoes in a saucepan of salted boiling water for 10 minutes, then add the beans and cook for a further 3–4 minutes until the potatoes are cooked through and the beans are just tender. Drain, return to the pan and mash to a lumpy purée.

Stir the garlic, basil, cheeses and eggs into the vegetable purée and season with salt and pepper.

Sprinkle an oiled cake tin or ovenproof dish with a thin layer of the breadcrumbs. Pile in the vegetable mash, sprinkle with the remaining breadcrumbs and drizzle with the oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25–30 minutes until the topping is crisp and golden.

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