Polpettone -- Vegetable Loaf (Italy) - cooking recipe

Ingredients

2 lbs green beans, thin, topped and tailed
1 medium onion, very finely chopped
5 tablespoons extra virgin olive oil (plus more for drizzling)
1 garlic clove, very finely chopped
2 teaspoons dried marjoram
4 tablespoons dried mushrooms (soaked in tepid water, drained, finely chopped)
1 cup parmesan cheese, grated
1 1/4 cups ricotta cheese
2 medium potatoes, boiled and mashed
6 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons breadcrumbs
2 tablespoons unsalted butter

Preparation

In a steamer, cook beans until al dente, about 10-12 minutes; spread to dry on a kitchen cloth before finely chopping them.
In a large skillet over medium-high temperature, heat the oil and cook the onion, stirring occasionally, until golden.
Add garlic and marjoram and saute for another minute or so before adding the beans.
Saute beans 2 or 3 minutes; transfer to a large mixing bowl to cool.
Add mushrooms, both cheeses, potatoes and eggs.
Season with salt and pepper to taste.
Preheat oven to 350 degrees Fahrenheit.
Grease a 10-inch round baking dish with a little olive oil.
Sprinkle half of the breadcrumbs over the bottom of the baking dish.
Spread the vegetable mixture in the prepared baking dish.
Level the top and decorate with a few shallow geometric incisions.
Dot all over with butter; drizzle with a little olive oil; sprinkle the rest of the breadcrumbs over the top.
Bake 20 to 30 minutes or until the loaf has set but is still moist inside. Serve warm or at room temperature.