How to make it

  • Soak the porcini in cold water for 15 minutes. Dry them with kitchen paper and chop coarsely. If using field mushrooms just chop them finely without soaking.
  • Top and tail the beans and wash them. Plunge into plenty of boiling salted water and cook them for just over 5 minutes. Drain and refresh under cold water and then drain again thoroughly. Now chop coarsely by hand. Put the bread in a bowl, add the milk and leave to soak.
  • Preheat the oven to 180ºC/Gas Mark 4. Heat half the olive oil, the garlic, marjoram and parsley in a frying pan. Add the soaked porcini (or field mushrooms) and beans and sauté gently for
  • 2-3 minutes. Squeeze the excess milk out of the bread, and add the bread to the bean mixture, crumbling it through your fingers. Continue to fry for 5 minutes.
  • Beat the eggs together lightly in a large bowl.
  • Crumble in the ricotta, then add the mascarpone,
  • Parmesan, dried breadcrumbs and some salt and pepper.
  • Add the 4 tbsp of milk.
  • Now add the contents of the frying pan to the cheese bowl and mix thoroughly.
  • Taste and check the seasoning.
  • Grease a cake tin with a little of the remaining olive oil.
  • Sprinkle with enough breadcrumbs to cover the surface.
  • Spoon the bean mixture into the prepared tin and pour over the remaining olive oil in a thin stream.
  • Bake for about 40 minutes.
  • Allow to cool in the tin. Serve warm or cold.

Reviews & Comments 2

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  • zanna 14 years ago
    Sounds great,book marking,thanks:)!
    Was this review helpful? Yes Flag
    " It was excellent "
    beethovens5th ate it and said...
    nice meatless dish healthy I like that thanks
    Was this review helpful? Yes Flag

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