Pepper & Pancetta Torta Recipe

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Pepper & Pancetta Torta

Judith Hannemann


Wonderful and hearty. I made this in a 7" springform pan, but you could use 8" but it comes out flatter. Bacon may be substituted for the pancetta, and parmesan for the romano cheese

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10 oz
ricotta cheese
1/2 c
romano cheese, grated
4 oz
shredded jack cheese
6 slice
1/2 medium
green bell pepper, diced
1/2 medium
red bell pepper, diced
1/2 c
onion, chopped
3 large
garlic cloves, minced
4 large
mushrooms, sliced
4 large
olive oil
bread crumbs, dry

Directions Step-By-Step

Preheat oven to 375
Coat a 7-inch springform pan with olive oil then dust with breadcrumbs.
Mix ricotta, romano & shredded cheeses together. Beat eggs well and add to cheese mixture; cover and set aside.
Add veggies to cheese/egg mixture and mix well. Bake in 375 oven for about 45-50 min. Let stand a bit before slicing.

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