Green beans sformato

Today is cooked in translation day and as usual I am posting late… Sorry! It is just a crazy time! But I have good news!! I am not ready to disclose them yet, but let just say the last few days I have been busy for a good reason and my fishing trip might have come to an end. And I am thrilled about it too!

Anyway, back to the recipes and to cooked in translation. This month we could not avoid dedicating this cooked in translation appointment to Thanksgiving. And as in our best tradition we are fusionizing it. I choose to fusionize green bean casserole and I ended up with a great sformato. But check out what my other blogger companions fusionized and get inspiered!

And what is your wackiest thanksgiving recipe? Link up and let us know!

Green beans sformato


  • 2 large potatoes
  • 3/4 lb green beans
  • 3/4 lb ricotta
  • 1 onion
  • 2 eggs
  • milk as needed
  • salt
  • pepper
  • olive oil
  • butter
  • bread crumbs
  • parmesan
  • basil


  1. Boil the potatoes and mash them using a potato ricer.
  2. Boil the green beans for 10 minutes and then chop them.
  3. Sweat the diced onion in a bit of olive oil and when it is soft add the chopped green beans and sautee them.
  4. Mix the mashed potatoes, the green beans and onion, the ricotta, and the eggs. If the mixture is too liquid add breadcrumbs, if it is to stiff add milk. You should get the consistency of mashed potatoes.
  5. Season to taste with salt and pepper and pour in a buttered oven dish.
  6. Cover with breadcrumbs and grated parmesan and cooked in a 375F oven for about 30 minutes.
  7. Serve cold.


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