Polpettone - a classic Ligurian dish



  • 600 g green beans
  • 450 g potatoes
  • 1 medium-sized onion
  • 1 sprig of majoram
  • 1/2 garlic clove
  • ca. 50 g grated Parmesan
  • eggs
  • olive oil extra vergine
  • salt
  • butter for the baking pan
  • some breadcrumbs 
  • or alternativly 1 package of puff pastry (ca. 250 g)


Here we present you a classic recipe for a "Polpettone" (a hearty cake) with beans and potatoes. Of course you can exchange the ingredients after your wishes.  



Wash the beans and cook them in lightly salted water (still a bit firm to the bite). Then chop the beans in pieces of ca. 1 cm. Unshell the potatoes and cook them in lightly salted water for ca. 30 minutes. Afterwards strain the potatoes with a potatoe ricer.


Peel the onion and cut it into small slices. Then roast them with ca. 3 tbsp. of olive oil glassily. Add the beans and let them cook for a few minutes.


Separate the majoram leaves from the sprig, wash and finely chop them. Peel the garlic and chop it too.


Put everything into a bowl, add Parmesan and eggs. Stir everything properly and add some salt if needed.  


Grease the bottom and the sides of the baking pan with butter and cover them with breadcrumbs. Now fill in the mixture, smooth it and cover it with a thin layer of breadcrumbs.  


Alternatively you can roll-out a package of puff pastry and make it even thinner with a rolling pin and put it into the baking pan. Fill the mixture onto the puff pastry and turn the edges of the puff pastry over the filling.  


Finally put a dash of olive oil over the Polpettone and bake it in the oven at 200 °C for ca. 1 h. After the Polpettone has cooled down you can cut it into pieces and enjoy the wonderful taste!


In Liguria each family has its own recipe for the Polpettone. Try different variations – e.g. with zucchinis or aubergines and tell us YOUR favourite recipe on Facebook