Pancetta And Parmesan Torte
Serves 6
Recipe By: Giada De Laurentiis
1 refrigerated pie crust (half of 15-ounce package) -- room
temperature
1 teaspoons olive oil
4 ounces thinly sliced pancetta -- chopped
2/3 cup whipping cream
1/2 cup whole milk
3 large eggs
3 tablespoons finely chopped fresh Italian parsley leaves
1/4 teaspoons salt
1/4 teaspoons freshly ground black pepper
2/3 cup shredded Parmesan
Position the rack on the bottom third of the oven and preheat the
oven to 400 degrees F.
Press the crust into a 9-inch-diameter [censored] pan with a removable
bottom. Trim the edges; set aside.
Heat the oil in a heavy medium skillet over medium heat. Add the
pancetta and saute until crisp, about 7 minutes. Using a slotted
spoon, transfer the pancetta to paper towels and drain. Beat the
cream, milk, eggs, parsley, salt, and pepper in a medium bowl to
blend. Stir in the cheese and pancetta. Pour the cream mixture into
the crust.
Bake the torte until the filling puffs and is golden brown on top,
about 25 minutes. Let the torte cool for 15 minutes. Cut the torte
into 12 thin wedges and serve.
Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 33 minutes
Yield: 6 servings
http://www. terrypogue. com
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/