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Home » Uncategorized » Pepper and Pancetta Torta

Pepper and Pancetta Torta

July 30, 2012 by Judith Hannemann

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Pepper and Pancetta Torta

What a delicious way to use your summer crop of bell peppers and pack in a good dose of Vitamin C!
This rich torta can either be served warm or chilled for either breakfast, lunch or dinner.  This is what I call versatile.
Eat this in celebration of National Cheesecake Day–yep, it’s a cheesecake, only a savory one.
Pepper and Pancetta Torta 
  • 10 oz ricotta
  • 1/2 cup parmesan or romano cheese, grated
  • 4 oz shredded cheese (I used jack cheese)
  • 4 eggs
  • 6 slices pancetta, chopped*
  • 1/2 med. green pepper, diced about 1/4 inch
  • 1/2 med red (sweet) pepper, diced about 1/4 inch
  • 1/2 cup chopped onion
  • 3 large garlic cloved, minced
  • 4 large mushrooms, sliced
  • olive oil
  • dry breadcrumbs (seasoned or unseasoned) 
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.

Fry pancetta until it begins to brown. Add garlic, onion, mushrooms &
peppers and saute until onions are translucent and peppers are
crisp/tender. Remove from heat and cool to room temp.

Add veggies to cheese/egg mixture and mix well. Bake in 375 oven for about 45-50 min. Let stand a bit before slicing.

*bacon may be substituted for the pancetta 

Dig in

 

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