Broad Bean, Potato and Ricotta Polpettone with Salsa Verde

Name: Broad Bean, Potato and Ricotta Polpettone with Salsa Verde
Cuisine: Italian
Ingredients: 1 teaspoon Dijon mustard; 2 garlic cloves, peeled; 1 teaspoon white wine vinegar; 4 tablespoons virgin olive oil; Salt and freshly ground black pepper; 25 g (1 oz) fresh parsley (leaves only); 15 g (½ oz) fresh mint (leaves only); 1 teaspoon superfine capers, drained; Flour for dusting; 2 eggs, beaten; 4 tablespoons olive oil; Salt and freshly ground black pepper; 1 garlic clove, crushed; 100 g (4 oz) broad beans, cooked; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh parsley; 2 free range egg yolks; freshly grated nutmeg; 50 g (2 oz) unsalted butter; 75 g (3 oz) chestnut mushrooms, chopped; 3 tablespoons ricotta cheese 50 g (2 oz) Parmesan cheese, freshly grated; 600 g (1 lb 5 oz) floury potatoes, such as Pentland Squire or Maris Piper; 100 g (4 oz) fresh white breadcrumbs; 3 tablespoons ricotta cheese 50 g (2 oz) Parmesan cheese, freshly grated; 600 g (1 lb 5 oz) floury potatoes, such as Pentland Squire or Maris Piper; 600 g (1 lb 5 oz) floury potatoes, such as Pentland Squire or Maris Piper

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

600 g (1 lb 5 oz) floury potatoes, such as Pentland Squire or

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Polpettone is the Italian term for a type of rissole, usually made with vegetables, coated in egg and breadcrumbs, then fried.

For the salsa verde, put all the ingredients in a blender or food processor and blitz to a coarse purée. Set aside.

Cook the unpeeled potatoes in boiling salted water until tender, then drain well. Leave to cool slightly before peeling them. Push the pee