Sformato di fagiolini e piselli
Green bean & peas terrine
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- 300 g (10 1/2oz) frozen green beans
- 450 g (1lb) frozen peas
- 1 leek, finely sliced
- 125 ml (4 fl oz - 1/2 C) low-fat yoghurt
- 2 eggs
- 60 g (2 oz) plain dried breadcrumbs
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 teaspoon dried bay leaves
- 1 teaspoon dried marjoram
- 1 tablespoon soy sauce
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 20 minutes
cooking: about 100 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 226 (kCal) - 947 (kJ)
Protein: 10.8 (g)
Total fat: 7.7 (g)
Total carbohydrate: 20.3 (g)
Sugars: 6.6 (g)
Steam the green beans and peas according to the instructions on the package.
Put 2 tablespoons olive oil in a pan together with the leek, green beans, peas, and all the aromatic herbs; season to taste with salt and let all the ingredients fry on medium heat for some minutes.
Preheat the oven to 180°C (350°F). Grease a plumcake mould with the remaining olive oil and sprinkle a little of plain dried breadcrumbs.
Blend the mixture of vegetables together with the eggs, soy sauce and yogurt; pour it into a bowl and add the plain dried breadcrumbs gradually, stirring continuously. The mixture must be firm. At this point verify the salt.
Pour the mixture into the mould, level the surface with a spoon, sprinkle a little of plain dried breadcrumbs and bake for 40 minutes or until the surface is golden.
Let the terrine cool and then turn it upside down on a serving plate.
Serve warm or cold.
Note
- - You can serve this terrine as starter or in a summer meal combined with salami and fresh fruits or in a winter meal with roast meat.
- - You can serve it with a spicy tomato sauce too.
- - The quantity of plain dried breadcrumbs can vary according to a lot of reasons.
The author Loretta Sebastiani lives in Italy (IT)
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