Anna "Banana" Kruchten suggested that we start some weekend BananaTUDES Recipe Sharing Shenanigans. So here is my weekend recipe for our kick-off party. I made it last night and it's called Savory Ricotta, Swiss Chard and Pancetta Pie.
I have to admit I did not invent this recipe. It's from a site called the Sicilian's Peasant Table and I've made it four times so far, substituting some items each time.
So here are the ingredients:
9" deep dish pie crust
1 bunch swiss chard, stems removed and sliced into 1/4" pieces with leaves cut into 1 1/2" pieces
2 Tablespoons olive oil
1 cup diced shallots
3/4 cup diced pancetta
3 cups ricotta
1 cup shredded mozzarella
1 cup grated parmesan
3 large eggs
1/2 tsp salt
black pepper
My comments about the ingredients - you could probably replace the shallots with any kind of onions you have on hand; scallions, sweet onions, etc. Also, I only used 2 eggs and it was fine. Any kind of chard would probably work. And I have used chorizo and proscuitto in place of the pancetta and both were good. But I would never ever skimp on cheese!
Now for the directions:
1. In large skillet, heat oil over medium high heat.
2. Add shallots and pancetta, cook until onions are soft and lightly browned.
3. Stir in chard leaves and stems, cover with lid and cook, stirring frequently, until leaves become soft and wilted. Remove from heat and allow to cool.
4. In large bowl, combine ricotta, mozzarella, parmesan, eggs, salt and chard mixture. Add black pepper.
5. Put mixture in pie shell. Bake one hour at 375º until edges are browned and toothpick inserted in center comes out clean. Serve at room temperature or warm.
The pie should look like the featured photo when completed, and like this when dinner is done:
I hope you enjoyed this meal! I served it with homemade ciabatta bread - a nice green salad would also work well on the side. Oh, and a bit of cabernet worked well to wash it down!
Happy BananaTUDES weekend recipe swap!!!
Comments(23)