Preheat the oven to 180°C (350CF) Gas 4 and line a 450 g (1 Ib) loaf tin with foil.
Remove the tough green tops from the leeks and trim the roots. Cut them in half lengthways. Strip off the larger, wider leaves and blanch them in boiling sailed water for 1 minute, then drain and drop them into cold water. Thinly slice the rest of the leeks and set aside.
Roast the peppers in the oven, on the barbecue or under the grill until blackened, then cool and skin, removing the membranes and all the seeds. Cut the peppers into neat strips.
Boil the beans in salted water for about 8 minutes, then drain and refresh in cold water.
Heat the oil in a pan and gently saute the finely sliced leeks and the
green beans for about 5 minutes.
Season the beaten eggs and add the Parmigiano Reggiano to them.
Line the tin with the blanched leek leaves laying them lengthways and widthways in the tin and allowing them to flop over the sides.
Fill the terrine,starting with a layer of peppers. Next add layers of beaten egg, mozzarella, green beans and leeks.Continue to layer the ingredients in this order until they are all used or the terrine is full.
Wrap the leek leaves over the top of the filled terrine and press down gently. Cover loosely with foil and bake in the oven for 20 minutes.
Remove the foil and allow the terrine to finish cooking, uncovered, for a further 15 minutes or so.
Cool for at least 20 minutes (it is especially delicious when served at room temperature) then slice and serve.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (53%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 15.9mg||1 %|
|Potassium 245.8mg||6 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.6g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 116
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