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another great giada recipe on the egg w/ pics
mad max beyond eggdome
Posts: 8,134
i was looking through some recent giada de laurenttis recipes on the foodtv site and came across one entitled 'pancetta and parmesan torte'. ..when i see a title with two out of three words being a couple of my absolute favorite foods (i LOVE pancetta and real parmesan reggiano), i knew i had to try it. ...[p]recipe is unbelievably simple:[p]1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon 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 teaspoon salt (careful w/ salt as pancetta is salty as well)
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan (i went with about a full cup - use the good stuff, fresh regianno, not the canned)[p]Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F. (i did it in a 400 degree egg on grid over inverted plate setter - no wood, i didn't want too much smoke)
Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside. (note - i don't have a tart pan, so i just did it in a 9 inch throw away pie pan. ...worked great)[p]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. [p]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. [p]here it is when it first went in the egg[p]
[p]and here it is after about 30 minutes (i went a little longer than the 25 minutes cause it didn't feel ready). i think its ready to pull when its lightly brown and it doesn't shake like jello)[p]
[p]this was delicious, and met with raves from my wife and the spawn (sam wasn't so sure). . took a slice to brett and liz and they liked it as well. ..as usual, giada did not let me down. .. served this along side a nice t-rexed beef tenderloin and giada's farro salad (another great side dish). ... [p]oh yea, and for any of you who are gonna say "dang, that mad max is eatin quiche now, along with salads and exercise and no coke . .the world is coming to an end!!", let me say this was not a quiche. .it was a "TORTE". ...i haven't lost all my manliness quite yet (although i am in touch with my feminine side more than ever)....
1 teaspoon 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 teaspoon salt (careful w/ salt as pancetta is salty as well)
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan (i went with about a full cup - use the good stuff, fresh regianno, not the canned)[p]Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F. (i did it in a 400 degree egg on grid over inverted plate setter - no wood, i didn't want too much smoke)
Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside. (note - i don't have a tart pan, so i just did it in a 9 inch throw away pie pan. ...worked great)[p]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. [p]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. [p]here it is when it first went in the egg[p]
[p]and here it is after about 30 minutes (i went a little longer than the 25 minutes cause it didn't feel ready). i think its ready to pull when its lightly brown and it doesn't shake like jello)[p][p]this was delicious, and met with raves from my wife and the spawn (sam wasn't so sure). . took a slice to brett and liz and they liked it as well. ..as usual, giada did not let me down. .. served this along side a nice t-rexed beef tenderloin and giada's farro salad (another great side dish). ... [p]oh yea, and for any of you who are gonna say "dang, that mad max is eatin quiche now, along with salads and exercise and no coke . .the world is coming to an end!!", let me say this was not a quiche. .it was a "TORTE". ...i haven't lost all my manliness quite yet (although i am in touch with my feminine side more than ever)....Comments
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mad max beyond eggdome,
That is a good looking quiche!
Kevin Jacques
The University of Que L.L.C. ®
Killen, AL
www.uofque.com
Take Your Taste Buds to School! -
mad max beyond eggdome,
Did you see the recipe for pancetta pork loin roast. Man, I saw that show and looked really great. Pork loin looked awsome also.[p]Mike
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mad max beyond eggdome,[p]That looks just BEAUTIFUL!!![p]Tonia
:~)
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mad max beyond eggdome,
What is pancetta? Forgive my ignorance, I checked english, itallian, and french dictionaries along with several well known cookbooks before asking.
Thanks for putting up with me.
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Here you go, Charles.[p]pancetta = Italian bacon Pronunciation: pan-SHEH-tuh Notes: Pancetta is the Italian counterpart to our bacon. It's cured, but not smoked, and it's often used to give a subtle salty flavor to pasta sauces. Deli counters often carry cylinders of it, and slice it to order. Substitutes: equal parts prosciutto and salt pork OR unsmoked lean bacon OR bacon (Blanch it first in boiling water for a couple of minutes to tone down the smoky flavor.) OR prosciutto[p]I was totally ignorant of pancetta until last year. The flavor is unbelievably good!!![p]See you Friday!
Jim
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Charles in SC,
pancetta is a cured italian bacon. ...more fat than with prociutto, but about half the price. . .its very good, and i like it better even in recipes that may call for regular bacon. .. you will find it in italian delis and i even find it pre-packaged in my safeway deli section. ...
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Here's a great cooking "reference" site I use all the time.
[ul][li]Cook's Thesaurus[/ul] -
mad max beyond eggdome,
How would pancetta be as a replacement for bacon as a wrap for a pork tenderloin? Rick
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Ironball,
i think it would be fantastic. . .in fact, if you go to giada's web site she has a recipe for a pancetta wrapped pork loin roast. . .
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mad max beyond eggdome,[p]Do you use it or have you tried it for ABT's? If yes, how does it compare to bacon ABT's?[p]BTG
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BTG,
i haven't tried pancetta for abt's but i'd bet it would be good.. .i like to do abt's a little differently ...sweet or bell pepper sections stuffed with cream cheese and crab meat, wrapped with prociutto. ...damn good stuff
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