Cooks in: 1h 15mins
Levels: Medium
Serves: 6
List of Ingredients
- 7 OZ. of Robiola or similar soft cheese
- 7 OZ. of green beans
- 7 OZ. of 1 potato
- 5 OZ. of fresh white cheese
- 3 OZ. of stale black bread with seeds
- 3 OZ. of cream
- 1 1/2 TBSP. of butter
- 1 1/2 TBSP. of yogurt
- 2 TBSP. of flour
- 2 WHOLE of eggs
- Basil
- Salt
- Pepper
Method
1
Break up the bread and crumble it in a blender with the butter.
2
Trim the green beans and cook in boiling water for a couple of minutes, drain and immerse in cold water.
3
Clean and cube the potatoes, blanch them in water and drain before the water comes to a boil.
4
In a bowl, combine the Robiola, white cheese, yogurt, cream, flour, eggs, a generous pinch of salt and pepper. Rinse 5-6 basil leaves and cut into strips.
5
Put the bread crumb mixture on the bottom of a baking dish lined with parchment paper (we use a square dish, 8 inch sides, 1 1/2 inch high) and press it firmly into place with a spoon; place 4 oz of the green beans on top, then the potatoes, basil and finally the cheese mixture; bake at 325 °F for 45 minutes.
6
Remove from the oven and chill in the refrigerator for at least 1 hour. Serve topped with the remaining green beans dressed with a little oil, a pinch of salt and fresh basil leaves.