Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, torta salata - pancetta, asparagus & pecorino. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Torta salata - pancetta, asparagus & pecorino is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Torta salata - pancetta, asparagus & pecorino is something which I have loved my entire life. They are nice and they look wonderful.
La torta salata con asparagi, pancetta e provola è una ricetta da preparare con l'arrivo della primavera, quando quest'ortaggio saporito è di stagione e più. This is a fantastic and simple salad using fresh asparagus. You can use it as a first course or an appetizer with great success.
To get started with this recipe, we must prepare a few ingredients. You can have torta salata - pancetta, asparagus & pecorino using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Torta salata - pancetta, asparagus & pecorino:
- Get Roll of pastry
- Prepare 200 g pancetta
- Get 100 g asparagus tips, washed and chopped
- Get Good sprinkle of pecorino
- Take 5 eggs beaten
- Get Olive oil
Torta salata di piselli e ricotta. Torta salata con broccoli e salsiccia. Trascorso il tempo necessario, la nostra torta con asparagi, pancetta e provola è pronta per essere gustata. Non perderti nemmeno una ricetta Seguici su Google News.
Instructions to make Torta salata - pancetta, asparagus & pecorino:
- Turn on the oven to 180. Fry pancetta and asparagus in a little oil for about 5-6 mins until brown
- Roll pastry out onto large round aluminum tray. Prick with a fork.
- Add pancetta and asparagus
- Sprinkle with pecorino
- Add eggs and bake for about 25-30 mins
This version with peas, asparagus, and pancetta is a personal favorite, and the epitome of spring! I teach cooking classes, and one of the recipes that I demonstrate often is a classic Italian risotto. Sure, I knew how to high-heat roast it, and I loved that technique. But when I wasn't roasting asparagus, I'd slide back to blanching the spears. Then, while working on a story a few years ago, Carlo Mirarchi, the chef at Roberta's, showed me the right way.
So that is going to wrap it up for this exceptional food torta salata - pancetta, asparagus & pecorino recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
