pepper & pancetta torta

Name: Pepper & Pancetta Torta
Ingredients: 10 ounce(s) ricotta cheese; 1/2 cup(s) romano cheese, grated; 4 ounce(s) shredded jack cheese; 6 slice(s) pancetta; 1/2 medium green bell pepper, diced; 1/2 medium red bell pepper, diced; 1/2 cup(s) onion, chopped; 3 large garlic cloves, minced; 4 large mushrooms, sliced; 4 large eggs; - olive oil; - bread crumbs, dry

(1 RATING)

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Judith Hannemann

Cairo, NY

Updated on Jul 30, 2012

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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Ingredients

10 ounces ricotta cheese
1/2 cup romano cheese, grated
4 ounces shredded jack cheese
6 slices pancetta
1/2 medium green bell pepper, diced
1/2 medium red bell pepper, diced
1/2 cup onion, chopped
3 large garlic cloves, minced
4 large mushrooms, sliced
4 large eggs
- olive oil
- bread crumbs, dry

How To Make pepper & pancetta torta

Step 1

Preheat oven to 375

Step 2

Coat a 7-inch springform pan with olive oil then dust with breadcrumbs.
Step 3

Mix ricotta, romano & shredded cheeses together. Beat eggs well and add to cheese mixture; cover and set aside.
Step 4

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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