About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Smothered Green Beans with Carrot Sticks and Mortadella or Ham | Main | Green Beans with Yellow Peppers, Tomatoes, and Chili Pepper »

Green Beans and Potato Pie, Genoa Style

This week I made a savory pie. Green beans are boiled then chopped very fine. The potatoes are boiled then passed through a food mill or potato ricer. Both vegetables are combined with eggs, parmigiano-reggiano cheese, salt, pepper. The recipe also called for marjoram. I realized after mixing all the ingredients together that I did not prepare properly. I did not have marjoram in my spice cabinet. I substituted savory.

A round cake pan is prepared by oiling with olive oil and sprinkling with bread crumbs. After the filling is added to the pan. An addition layer of bread crumbs and drizzle of oil goes on top of the filling. Bake for 1 hour and serve hot or at room temperature. This was supposed to be inverted on a plated but I could not get it out of the pan.

11011IE1.jpg

My assumption about this pie before beginning was that it would taste like a baked frittata. I was wrong. It has less eggs so the the flavors of the fresh vegetables, cheese and herbs really shine through. The bread crumbs add a nice crunch to each bite of soft filling. This vegetable pie is tasty. I would make it again.

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Comments (3)

Emily Hamblen:

This looks very good...great job, Irene! :)

Wow - what a fascinating looking and sounding way to serve up green beans. I'm going to have to try this one out.

Marcella Hazan:

Irene, I thought I had posted a comment on the excellent job you did here, especially for someone who doesn't like working with eggs, and on Deborah's very nice-looking dish of beans and peppers, but either I was dreaming it or it got lost in the ether. I certainly didn't mean to ignore your fine effort.

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This page contains a single entry from the blog posted on January 10, 2011 11:00 PM.

The previous post in this blog was Smothered Green Beans with Carrot Sticks and Mortadella or Ham.

The next post in this blog is Green Beans with Yellow Peppers, Tomatoes, and Chili Pepper.

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