CROSTATA WITH MUSHROOMS AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.
- Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.
LOADED SAVORY VEGETABLE CROSTATA RECIPE BY TASTY
This gorgeous, savory crostata is the perfect way to use up your Swiss chard from the garden or farmers' market. Delicious as it is beautiful, wow your friends by serving this at your next brunch or potluck.
Provided by Rachel Gaewski
Categories Breakfast
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
- To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
- Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
- Stir the onions into the pan with the sautéed chard.
- Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
- Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
- Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
- Bake the crostata for 45-50 minutes, until the crust is golden brown.
- Let cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 30 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram
HAM AND VEGETABLE CROSTATA
This is a make from scratch recipe if you wanted to save time you could buy ready rolled short crust pastry.. This pie can be served either hot or cold so makes for a great light dinner with salad or as a lunch box item or picnic food. Prep time does not include fridge time for dough.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, salt and butter in a food processor and process until mixture forms breadcrumb texture.
- Add yolk and enough water to form a soft dough.
- Gently knead until smooth, wrap and refrigerate for 30 Min's.
- Make filling.
- Melt the butter in a fry pan and add leek and zucchini, cook, stirring gently about 5 min;s or until softened. Set to one side and cool.
- Roll out dough on a floured board to fit a 30cm pizza tray.
- Top with the vegetable mixture, philly and ham leaving a 5cm boarder.
- Fold pastry boarder towards filling, pleating the excess pastry as you go.
- Crack the eggs evenly over the ham and top with tomatoes and cheese.
- Bake in a very hot oven about 220c for 10 min's, reduce heat to 180c and cook for a further 20 min's or until eggs are set and pastry is golden.
- Allow to cool 5 min's before slicing.
Nutrition Facts : Calories 652.3, Fat 43.3, SaturatedFat 23.5, Cholesterol 423.9, Sodium 683.6, Carbohydrate 43.8, Fiber 2.5, Sugar 4.4, Protein 22.2
SAVORY CROSTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
- Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
- Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
- Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.
CROSTATA PASTRY
Italian crostatas are rustic free-form tarts that can't be ruined by poor pastry makers. If you tear the dough as you roll it, there's nothing to worry about. Just press the torn parts together and keep rolling. As long as you can get something that resembles a round onto a baking sheet, you're on your way to a fine crostata. This open-faced tart, spread with peaches or prune plums, apples, or roasted vegetables with a little parmesan, begins with a food-processor pastry dough that couldn't be more forgiving. After the filling goes onto the rough round, fold up the edges to encase the fruit and send it to the oven brushed with milk and sprinkled with sugar. If the finished confection looks asymmetrical, that's part of the charm. This pastry recipe can be topped with roasted vegetables and a little parmesan, which I have done, absolutely delicious! Use your imagination. This recipe courtesy of the Boston Globe Magazine.
Provided by Penuchek
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
- Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
- In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
- Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
- Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
- Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
- Set the oven at 400°F.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
- Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
- Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
- Bake for 15 minutes. Turn the oven down to 375°F.
- Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
- Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
- Preparation time includes 30 minutes refrigeration of dough.
HAM, VEGETABLE AND CHEESE FRITTATA
Enjoy this hearty frittata made using ham, vegetables and cheese that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
- Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
- Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.
Nutrition Facts : Calories 200, Carbohydrate 5 g, Cholesterol 245 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 0 g
HAM & VEGGIE CASSEROLE
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
HAM AND VEGETABLE FRITTATA
A frittata is an open-faced omelet; this is great if you have a hard time turning the traditional omelet. Great for breakfast, and brunch.
Provided by PalatablePastime
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
- Saute onion, peppers and garlic until tender; remove from pan.
- Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
- Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
- Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set.
- Cut into wedges and serve.
Nutrition Facts : Calories 162.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 105.8, Sodium 95.5, Carbohydrate 15.8, Fiber 2.3, Sugar 2.5, Protein 8.6
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