Polpettone di Patate
(Osteria Luchin's "Potato Meatloaf")

6 ounces string beans, boiled in salt water until over cooked!
4 potatoes (about 2 pounds), boiled unpeeled in salt water
3 eggs
1 small yellow onion, minced and sauteed
1 garlic clove, minced
1 tablespoon fresh marjoram, minced, or 1 teaspoon dry
1/2 cup grated Parmesan cheese
Milk
Olive oil

Mince the string beans and place them in a large bowl. Peel the potatoes and put them through a potato ricer or food mill. Add to the bowl with the string beans. Add the eggs, marjoram, minced onions, garlic, and Parmesan cheese. Thin with a little milk and season with salt.

Grease a round baking pan and dust with bread crumbs. Press potato mixture into pan, and using a fork, create diagonal lines. Drizzle with olive oil and bake at 350 degrees for 20 minutes.

At Luchin, they use the left-over string beans they have boiled and dressed with pesto. They put them through a meat grinder with the potatoes.





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