1 large onion, finely chopped
2 tablespoons of butter
250g of fresh mushrooms, finely chopped
1/4 cup of chopped parsley
1 tablespoon of lemon juice
300g of bean trimmings (remove any tough ends from the larger stems before measuring)
2 tablespoons of softened butter
3 slices of firm white bread, soaked in warm water and squeezed dry
3 cloves of garlic, mashed
1/2 kg of cooked spinach, drained, dried, and chopped
250g of trimmed green beans, cooked for 8 minutes
3 carrots, cut into small cubes, cooked for 10 minutes
2.5 cups of cooked white peas, passed through a strainer
3/4 cup of small, curved macaroni, cooked al dente and drained
1 tablespoon of dried oregano
salt and black pepper to taste
1 large onion, finely chopped
2 tablespoons of butter
250g of fresh mushrooms, finely chopped
1/4 cup of chopped parsley
1 tablespoon of lemon juice
300g of bean trimmings (remove any tough ends from the larger stems before measuring)
2 tablespoons of softened butter
3 slices of firm white bread, soaked in warm water and squeezed dry
3 cloves of garlic, mashed
1/2 kg of cooked spinach, drained, dried, and chopped
250g of trimmed green beans, cooked for 8 minutes
3 carrots, cut into small cubes, cooked for 10 minutes
2.5 cups of cooked white peas, passed through a strainer
3/4 cup of small, curved macaroni, cooked al dente and drained
1 tablespoon of dried oregano
salt and black pepper to taste
Fry the onion in butter slowly over 20 minutes, without letting it turn brown
Add the mushrooms
Increase the heat and stir until the moisture from the mushrooms has evaporated
Season to taste, add the parsley, and cook for a few more minutes over low heat
Add the lemon juice and set aside
Fry the bean trimmings in 2 tablespoons of butter, stirring occasionally over 10 minutes, until they're almost pureed
Mix the bread with garlic
Combine the cooked vegetables and all remaining ingredients to the onion and parsley mixture
Mix well with your hands
Pour into an English muffin tin (26cm x 12cm) greased and floured
Tap the tin gently on a smooth surface several times to remove any air bubbles
Cover with aluminum foil and steam in a moderate oven (170°C) for 1 1/2 hours or until golden brown
Let it rest under a weight, such as canned goods, before refrigerating for at least one day
Serve chilled.
