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Ligurian Potato Loaf

Serves 6 to 8


6  medium potatoes, scrubbed

5  tablespoons unsalted butter

1/2  cup milk

2  eggs, lightly beaten with a fork

1  teaspoon salt

Grinding of black pepper

3  tablespoons extra virgin olive oil

1  large onion, finely chopped

1  clove garlic, finely chopped

1  cup fresh or frozen green beans, cut into bite-sized pieces

1  cup fresh or frozen baby carrots

1  cup shredded zucchini

1  cup peas

2  tablespoons fresh basil, minced

1/2  cup grated Parmigiano Reggiano cheese


Line a 10 x 5 1/2 x 3-inch loaf pan with aluminum foil and allow it to hang over the sides.  Cut a piece of parchment paper to fit the bottom of the pan.  Brush the parchment and foil with 2 tablespoons melted butter and dust the pan with dry breadcrumbs and refrigerate.

Preheat the oven to 350°F.

Poke the potatoes in several places with a fork and microwave them on the baked potato setting.  Or boil the potatoes in their skins until a fork can easily pierce them.  Cool, peel and rice or mash them.  Add 2 tablespoons butter, milk, eggs, salt and a grinding of black pepper to taste.  Set aside.

Heat 2 tablespoons of olive oil in a sauté pan; cook the onion until it softens; stir in the garlic and cook until it softens; add the beans and carrots and cook for 3 to 4 minutes.  Add the zucchini and cook for 2 minutes.  Add the peas.  Cool slightly; season with salt and pepper.

 Add vegetables, basil and cheese to the potatoes and combine well.

Spread the mixture in the loaf pan.  Drizzle remaining 1 tablespoon olive oil over the top.   Bake for 50 minutes to 1 hour or until the top is golden brown and it is heated through.  Let rest a few minutes, then unmold.  Slice to serve.

This recipe is featured on show 2810 – Vegetable Pies.


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