PEPPER & GREEN BEAN TERRINE by Valentina Harris

Renowned chef, cookbook author, and culinary educator Valentina Harris is celebrated for bringing the vibrant flavours of Italian cuisine to life with passion and authenticity. With roots tracing back to an Italian heritage steeped in rich culinary tradition, Valentina has dedicated her career to showcasing fresh, seasonal ingredients in ways that highlight their natural beauty.

In this festive pepper and green bean terrine recipe, Valentina’s signature style shines through. Perfect for a holiday gathering, the dish combines vibrant colours and flavours that capture the spirit of the season. This terrine offers a visually striking presentation that will add a touch of elegance to any table, with sweet roasted peppers, tender green beans, creamy mozzarella, and a touch of Parmigiano Reggiano. Whether enjoyed as a starter or a centrepiece dish, this recipe is bound to bring warmth and Italian-inspired joy to your holiday feast.

PEPPER AND GREEN BEAN TERRINE
(Terrina di Peperoni e Fagiolini)

This vegetarian terrine looks so pretty, and is cooked in just over half an hour.  Make sure you use a really sharp knife to slice the finished dish neatly.

 Serves 4

Ingredients:

• 3 leeks, washed
• 2 red peppers, washed
• 2 yellow peppers, washed
• 300 g green beans, topped and tailed and washed
• 400 g Mozzarella, cubed
• 4 tbsp extra virgin olive oil
• 5 eggs, beaten
• 2 tbsp freshly grated Parmigiano Reggiano
• Sea salt and freshly milled black pepper

Method:

1. Remove the hard green ends from the leeks and trim off the roots. Cut the leeks in half lengthways.
2. Strip off the larger, wider leaves and blanch them for 1 minute in boiling salted water, then drop them into a bowl of cold water. The rest of the leek can be sliced thinly and set aside for another dish. 
3. Roast the peppers in the oven, on the barbecue or under the grill until blacked, then cool and peel, removing all seeds and membranes. Cut the peppers into neat strips. 
4. Boil the green beans in salted water for about 8 minutes, then drain and refresh in cold water. 
5. Heat the oil in a pan, add the raw sliced leeks and the topped and tailed green peppers. Sauté together gently for about 5 minutes. 
6. Line a loaf tin with foil and heat the oven to 180 degrees C/Gas mark 4/375 F. Season the beaten eggs and mix in the Parmigiano Reggiano.
7. Line the tin with the wide, long leek leaves, allowing them to flop generously over the sides. Arrange a layer of peppers on the bottom of the terrine, cover with beaten egg and mozzarella cubes, then add a layer of green beans and leek, then more egg and mozzarella, more pepper and so on until the loaf tin is full and the ingredients have all been used up. 
8. Wrap the leek leaves back over the top of the filled terrine and press down  
9. Cover loosely with foil, and then bake in the preheated oven for 20 minutes. After 20 minutes, uncover and allow to finish cooking, uncovered, for about 15 minutes. Cool for at least 20 minutes before slicing. Delicious served at room temperature, with a green salad.