Pancetta And Parmesan Torte Recipes

PARMESAN FRENCH TOAST WITH PANCETTA AND EGGS

Parmesan French Toast with Pancetta and Eggs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 large eggs
3/4 cup milk
1 1/4 cups grated parmesan cheese (about 4 ounces)
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 ounces thinly sliced pancetta (8 to 12 slices)
8 3/4-inch-thick slices country white bread
6 cups baby arugula
1 to 2 tablespoons aged balsamic vinegar or balsamic glaze

Steps:

Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

PANCETTA AND PARMESAN TORTE

Pancetta and Parmesan Torte image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h3m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon olive oil
4 ounces thinly sliced pancetta, chopped
2/3 cup whipping cream
1/2 cup whole milk
3 large eggs
3 tablespoons finely chopped fresh Italian parsley leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan

Steps:

Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.

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