Pureed Green Bean Pudding

Name: Budino di Fagiolini Passati
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 1 kg di fagiolini verdi; 3 uova; 100 g di parmigiano grattugiato; 200 g di besciamella; 30 g di burro; pane grattugiato noce moscata; sale

Budino di Fagiolini Passati

Traditional savoury pudding made with green beans, béchamel sauce, eggs and Parmigiano Reggiano, baked until golden brown.

4 servings

Easy

The pureed green bean pudding is a savoury baked preparation, suitable for bringing to the table a soft and compact consistency with a delicate flavour, enriched by the Parmigiano Reggiano and from the béchamel sauce. The pulp of the vegetables, processed in food mill, maintains a pleasantly rustic texture; the creamy component binds the mixture, while the egg whites whipped cream helps to make it softer. Cooking in baking pan, with butter and breadcrumbs, creates a lightly golden surface and protects the interior, which should remain moist but firm. Nutmeg adds a subtle aromatic note, completing the balance without overpowering the vegetal flavor. This recipe is a classic Italian dish and can be served as a vegetarian dish or a hearty side dish.

Instructions

Voice reading

7 steps · natural Italian voice

Boil the green beans

Boil the green beans until tender and easily pierced with a fork. Drain carefully, avoiding excess water, as too much water will make the pudding less firm. Continue cooking when the green beans are soft but still a distinct green.

Pass the green beans

Pass the green beans through the food mill using the large-holed disc. Collect the pulp in a bowl or a saucepan, maintaining a rustic and homogeneous consistency, without reducing it to a completely smooth cream. Make sure there are no strings or large pieces remaining.

Dry the cream

Sauté the green bean puree in 0.71 oz (20 g) of butter, keeping it warm until it becomes very thick. Stir regularly to prevent sticking and stop when the mixture appears thick, free of free liquid, and able to collect around the spoon.

Prepare the mixture

Mix the béchamel with the egg yolks, then add the Parmigiano Reggiano grated cheese, a pinch of nutmeg, and salt. Mix until smooth, with no streaks of yolk or lumps of cheese. The mixture It should be creamy and thick enough to coat the spoon.

Whip the egg whites

Mount the egg whites to stiff peaks and incorporate them to the mixture Finally, with gentle movements from the bottom up. Proceed without deflating them, so the dough retains a soft structure. Finish when the color is uniform and no visible tufts of dough remain. egg white separate.

Prepare the baking pan

Butter one baking pan Oval with the remaining butter and sprinkle with breadcrumbs, covering the bottom and sides evenly. Remove excess breadcrumbs by shaking the pan lightly. baking pan: the coating must adhere without forming a thick layer.

Pour and cook

30 min

Pour the mixture in the baking pan Prepare the prepared pudding and gently smooth the surface. Bake at 180°C (356°F) for about 30 minutes, until the pudding appears firm and lightly golden on top. Check the center: it should be firm, with no visible liquid, but still have a soft consistency.

Chef's Tips

Dry the green bean cream well in the butter before adding it to the mixture, so the pudding is compact and does not release liquid during cooking.