• Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 4

In the proportions that I give you, it is good to complete an appetizer; but it is perfect as a second vegetarian, increasing the doses (and decreasing the diners!)


  • 300 gr green beans
  • 1 leek
  • 30 gr breadcrumbs
  • 30 gr grated Parmigiano Reggiano
  • 1 egg
  • olive oil
  • pepper
  • salt


  1. Boil the green beans briefly: if you use frozen ones, you can avoid it.
  2. Slice the white part of the leek (but keep the green part).
  3. In a couple of tablespoons of oil, brown the leek and add the green beans: let them flavor, and finish cooking with a covered pan.
  4. Then put everything in the mixer and blend until you get a homogeneous mixture.
  5. Add the beaten egg, breadcrumbs and Parmesan; mix thoroughly, season with salt and complete with a good grind of pepper.
  6. Now blanch the green leaves of the leek, and with them line a small baking pan, previously greased and sprinkled with breadcrumbs. Alternatively, you can also use small single-serving trays.
  7. Pour the mixture, leveling it, sprinkle the surface with breadcrumbs and place in a preheated oven at 180 ° for about 40 minutes.
  8. Check the cooking with the toothpick; let it cool before unmolding. If you have used only one pan, cut a few slices in the serving dish; if you have opted for the single portions, serve on the single plates.

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