Pepper & Pancetta Torta

Pepper & Pancetta Torta

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Judith Hannemann

By
@artemis2854

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

Rating:

★★★★★ 1 vote

Ingredients

  • 10 oz
    ricotta cheese
  • 1/2 c
    romano cheese, grated
  • 4 oz
    shredded jack cheese
  • 6 slice
    pancetta
  • 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
    eggs
  • ·
    olive oil
  • ·
    bread crumbs, dry

How to Make Pepper & Pancetta Torta

Step-by-Step

  1. Preheat oven to 375
  2. Coat a 7-inch springform pan with olive oil then dust with breadcrumbs.
  3. Mix ricotta, romano & shredded cheeses together. Beat eggs well and add to cheese mixture; cover and set aside.
  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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