Pesto, green beans and potatoes are a classic Ligurian combination, usually served with pasta. Mini frittattas layered with green bean, zucchini, and potato puree use classic flavors in a new delicious way!
Cooking time: 1 hour 20 mins
LIST OF INGREDIENTS
11 OZ. of potatoes
11 OZ. of green beans
11 OZ. of zucchini
2/3 CUP of milk
5/8 CUP of pine nuts
2 1/2 OZ. of basil
1/3 CUP of Pecorino, grated
12 of large eggs
Parmigiano Reggiano PDO, grated
marjoram
garlic
unsalted butter
pepper
salt
extra-virgin olive oil
Method
Clean the zucchini, potatoes and green beans and boil them separately in salted boiling water. Mash the potatoes. Set a dozen green beans aside. Purée the remaining green beans and zucchini into a cream with marjoram, salt, pepper and a little oil, then add the potatoes.
For the pesto: Blend the basil, pine nuts, Pecorino, a silver of garlic, 1 1/2 Tbsp. Parmigiano, and 1/4 cup oil. Adjust salt to taste.
For the frittatas: beat the eggs with the milk, 2 Tbsp. Parmigiano and a pinch of salt. Cook in a 4" diameter pan coated with butter for 24 mini frittatas.
For the 6 millefeuille: create 4 layers starting with a frittata then the zucchini-green bean-potato cream. Complete with the pesto and reserved green beans. Garnish as you like with basil and toasted pine nuts.
Source:
https://www.lacucinaitaliana.com/recipe/main-course/Mini-frittatas-with-pesto-green-beans-and-potatoes