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Filetto di maiale in crosta (Pork loin in pastry crust) recipe

Filetto di maiale in crosta (Pork loin in pastry crust) recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork loin

An Italian recipe to elevate a simple pork roast to an elegant main course for special occasions. Serve it with a side dish of braised mushrooms or potato gratin.

Be the first to make this!

IngredientsServes: 4

  • 1 green onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 750g pork loin roast
  • salt and pepper, to taste
  • 400g savoury short crust pastry
  • 1 small bunch chives, finely chopped
  • 100g walnuts, chopped
  • 1 egg, lightly beaten

MethodPrep:25min ›Cook:30min ›Ready in:55min

  1. In a large saucepan over medium heat cook the green onion in 2 tablespoons of oil until softened. Add the pork loin and brown on all sides. While flipping the roast, try to not pierce it, or the meat juice will run out. Remove from heat and let cool slightly. Season with salt and pepper.
  2. Preheat oven to 200 C / Gas 6. Line a baking tray with parchment paper.
  3. Roll out the shortcrust pastry to a rectangle large enough to wrap your roast. Sprinkle with chives and half of the walnuts.
  4. Place the cooled roast in the centre of the pastry. With a sharp knife, cut the dough on each side of the meat into 3cm strips. Fold the strips over the meat, alternating right and left to creating a mock braid pattern. Seal the seams by pinching them together with your fingertips.
  5. Place the remaining walnuts in between the braid openings. Brush the top with the beaten egg and transfer to the prepared baking tray.
  6. Bake in the preheated oven until golden brown, about 20 minutes.
  7. Remove from the oven and let stand for 5 to 6 minutes. Cut into thick slices and serve.

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Filetto di maiale in crosta (Pork loin in pastry crust) recipe - Recipes

Italian Pork, either cured or fresh, it's a delicious and genuine ingredient you can use for your daily cooking in all your recipes.

Try the Italian way or use for traditional Chinese recipes. You'll be surprised by the wonderful taste it adds to all of them.

Frozen & Chilled + Vacuum Pack

Pork Loin Filetto di Maiale of Piedmontese Pork La Granda 300g

Regular price $138.00 Sale price $88.20

Pork Tenderloin In Puff Pastry

pork tenderloin in puff pastry.
1 pork tenderloin.
1 tbsp lard.
3 tbsp mustard.
80 g dry-cured ham.
80 g spinach.
80 g cheese.
1 puff pastry sheet.
1 egg yolk.
pork recipe.
pork wrapped.
homemade recipe

Video taken from the channel: Feel Your Meal



a pork tenderloin of 800 grams divided into 4 pieces from 200 grams each
8 slices of bacon, not too thin
Fresh Rosemary as required
salt and pepper
150 ml of red wine
a pinch of cinnamon
a clove
30 grams of butter
6 Tablespoons extra virgin olive oil

6 mele Renette, Stark on Fuji
cinnamon as required
salt to taste
40 grams butter


Preheat the oven to 180 degrees static. Massage the pork fillets with chopped salt, pepper and Rosemary, then wrap them with two slices of bacon, so that the side of the fillets is all wrapped in bacon, and tie it tight the fillets with kitchen Twine, so that the bacon is securely placed around the meat. Mettere in una casseruola l'olio e farlo scaldare , then Sauté over high heat the pork tenderloin on all sides, above, under and along all sides covered with Bacon, until they are evenly browned and crispy bacon will not become. Deglaze with the wine and transfer the fillets and the sauce in a baking dish, Add a sprig of Rosemary, adjust with salt and pepper and cook for 15-20 minutes.

Meanwhile, Peel apples, cut them in half, then into quarters and then sliced not too small and put them in a pan with butter, a pinch of cinnamon and salt to taste. Fry over high heat on each side being careful not to spappolarle and, by the time they formed a golden crust, put them aside.

When the pork tenderloin is cooked, transfer the portions on a heated stage and put the pan on the fire: Deglaze the sauce with butter and cook for a few minutes until the sauce won't become dense.

Serve the fillets of pork with their sauce and warm apples.

MATCHING: Dall'azienda agricola Caminella , in the province of Bergamo, We choose the Luna Rossa: a red wine made from a blend of Cabernet Sauvignon, Merlot and Pinot Noir, characterised by aromas of ripe red fruit and spices, accompanied by a round taste that combines gentle acidity mineral notes.

Easy Pork and Noodle Bake

The Spruce / Diana Rattray

Make this easy pork and noodle bake for a quick and inexpensive weeknight dinner. Instead of browning the pork first, add the diced leftover pork roast after you sauté the onion and celery. Cook your noodles slightly al dente so they don't get mushy, and feel free to use whichever shape you've got on hand.

Pork loin braised in infused milk (Arista al latte profumato) (page 46)

From Recipes from an Italian Butcher: Roasting, Stewing, Braising Recipes from an Italian Butcher by The Silver Spoon Kitchen

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  • Categories: Stews & one-pot meals Main course Italian
  • Ingredients: pork loin milk bay leaves bouillon cubes nutmeg thyme sprigs

Living Like a Local In Italy—Means Cooking With The Chefs!

Living Like A Local- Even though it was only for a week, we so enjoyed our time in a 19th Century Villa adjacent to a winery in the hills of Umbria. The winery next door is a family run operation and a fabulous resource for our stay. We visited Poggio Bertaio Winery enjoying a private tour of the facility and vineyards, followed by a delicious wine pairing with a selection of cheeses and Italian sliced meats. They produce approximately 6,500 cases of wine per year and we enjoyed a Grechetto (a light Italian white wine), Rosso and Stucchio (Sangiovese—one aged in stainless and the other in oak), and their top of the line Crovello (a Merlot & Cabernet blend). We made our selections and headed back to the Villa for our first evening of “local style” fun.

The town itself, Castiglione del Lago, is approximately four miles away—perched on the western edge of a large lake. The Villa is an impressive 19th Century structure that was owned by a land baron way back in the day. The long driveway, flanked with tall Cypress trees welcomes guests with a somewhat formal “salute”. Images of horse-drawn carriages clip-clopping along the pathway comes to mind.

The two story abode has 8 bedrooms, a large living room, dining room, kitchen, and all the charm of days gone by. Many things, such as electrical and elegant bathrooms have been added over the years. Outside are acres of Umbrian land that could become an amazing garden, and my mind starts to race as I lay out the design plan in my head. The property kisses up to the winery with rows of vineyards and rolling hills as far as the eye can see. A pool area is on the south end, with a bocce ball court to the north. A perfect landing zone for our week of pretending we are locals.

Our Culinary adventure would include the resident Chef preparing some dinners for us, and the Owner of the Villa had arranged three different Chefs to come to the Villa and teach four of us to make some traditional dishes. In this article you will find photos from the lovely home cooked meals and complete recipes and photos from the three Chefs that we had the pleasure of meeting at the Villa.

Our food frenzy began straight away. As we entered the Villa, the Resident Chef was in the kitchen preparing the appetizers for our first meal together. We immediately felt a fondness for this lovely woman, who is the perfect personification of a Nonna (grandmother) as one could ever find. Meet Rosanna, who flits around the kitchen like a ballet dancer, and although we do not speak the same language, we do understand. Food is our common narrative.

Welcome to Rosanna’s Kitchen! The hearth of any home, and this kitchen does not disappoint. With a large work area right square in the middle, the kitchen is huge, with two ovens and old world charm. The blue and white tile-work is lovely and across from the sink is a hearth and fireplace so large one could stand in it!

Rosanna began the evening in a flurry of activity, making delicious appetizers that had be pre-requested by returning guests. This included: a Leek and Artichoke Tart, fresh Asparagus Wrapped in a Phyllo Dough, and Zucchini Slices with Roasted Tomatoes and herbs. What a feast to begin our week. The wines we had selected next door were the perfect complement to the start of a lovely evening.

Our Main Course consisted of a delicious Eggplant Parmesan, and a Lasagna with a rich Ragu. Both were baked in the oven with cheese overflowing the pans. Delicious!

The dessert was a delicious Tiramisu made the old fashion way, with real Lady Fingers and dipped in espresso with a touch of brandy.

# 1 Class With Anna- Home Chef

Anna is such a nice lady and cooks from the Heart. We cooked from 10:00-1:00 then enjoyed lunch on the patio.

-Pork Tenderloin
-Mixed Vegetables
-Pasta Alla Norcina Panzanella (Bread and Vegetable Salad)
-Torta Del Nonna (She started this first as it takes the longest to cook)

2-3 Pork Tenderloins
2 Branches Finely Chopped Rosemary
1/4 Cup Sea Salt (she uses Sicilian)

Mix the rosemary, salt and pepper to create the rub. Trim the tenderloins of fat and massage rub into the loins. Pour olive oil all over. Cook at 450 degrees for 15 min. or so, and then reduce the heat to cook, using temp to cook to right temp for pork. (Approximately 160 degrees).

MIXED VEGETABLES Green Beans – She cooked the green beans in boiling water for a very long time. We all agreed that we would prefer to blanch, steam or microwave the Green beans.

2 Cloves of Garlic Chopped Finely
1 Peperocino (pepper in a jar)
1 Small Bunch of Parsley Chopped
8 Large Mushrooms Sliced
Splash of Dry White Wine

Cook garlic in olive oil then add Pepperoncino and mushrooms. Sautee all three, and then add parsley. Add splash of white wine at the end


4 Large Italian Sausages (no fennel)
1 Large Garlic Clove
1 Pepperoncino Chopped Finely (fino-fino)
Handful of Various Mushrooms (can use dried mushrooms)
Splash of White Wine
2 Small Containers of Panna da Cucina (can use sour cream or creme fresh or mascarpone, or mixture of cream) This thickens the sauce nicely and is a secret ingredient for Italian cooks.

Heat the sausage in pan. Add half a stick of butter. Add garlic, pepperoncino and mushrooms to sautee. Sautee for approximately 20 min. Add a splash of wine. Finish with the cream (Panna da Cucina) to thicken.

For Pasta
I believe she used packaged pasta and cooked it in the pot. Then added it to the sauce. Tossed and served.

PANZANELLA- Bread and Vegetable Salad

2 Day Old Loaf of Bread (flour and salt only, no fat or salt in the bread) Will have to source this locally
1 Fresh Green Onion
3 Cucumbers Peeled (but leaving a little bit of peel) (I found the cucumber was very important for this dish)
2 Tomatoes (red ripe tomato and Roma not quite ripe)
1 Red Onion
1 Green Bell Pepper
1 Bunch of Fresh Basil (tears the basil for more flavor)
1/2 Cup of Olive Oil
Splash of White Vinegar
Salt and Pepper to Taste

Cut up the bread into cubes—cutting away the crust. Place on counter to dry out. Meanwhile slice and chop up the vegetables and place in a bowl. Soak the bread cubes in COLD water in a bowl for 5 min. no longer. Squeeze out the water, just like a sponge. Take each clump of bread and crumble it into very small pieces into a large bowl. Add all the vegetables, and toss. Add the olive Oil, white vinegar and then salt and pepper to taste.

-Note: I recall the cucumbers had so much flavor and that added a great deal.

TORTA Del NONNA Note: This was rather bland, and needs way more flavor and I would add Grand Marnier or something fairly strong…..

300 Grams of 󈫰” Flour
Lemon Zest of 1 Lemon
120 Grams of Butter (about 1 stick)
120 Grams of Sugar
1 Tsp. Baking Powder (with Vanilla) (They use “Lievito Pane Degli Angelli”)
2 Egg Yolks
1/2 Cup Pine Nuts

Place the flour on the table add zest of lemon to the flour. Add butter and and mix in sugar with a fork. Work in but not too aggressively.

Add 2 egg yolks, mix together very well and then roll into ball and flatten. Place in Saran Wrap and into the refrigerator for at least 1.5 hours.

For The Cream: Ingredients:
2 Cups Plus 2 oz. (18 oz) Whole Milk
4 Tablespoons (heaping) of Sugar
4 Egg Yolks
4 Tablespoons of Flour (sift thru with a strainer)
Skin of One Lemon
5-6 Coffee Beans
1/2 Cup Pine Nuts

Directions for Cream:
Heat the milk to tepid (not too hot). Mix the 4 eggs and flour. Mix warm milk and eggs in bowl. Mix in sauce pan, place back on the heat, skin of one lemon, 6 coffee beans (I would add more things with more flavor). Cook and then let cool.

Directions for Dough :
Cut 2/3rds and 1/3rds for the dough. The larger portion is for the bottom and the smaller piece is for the top. Use parchment paper on the bottom and Saran Wrap on top of the dough so it does not stick. Roll out dough and place in pan. Without par cooking the dough she places the filling into the pan. She then rolls out the dough for the top and places that there.

Form the dough around the pan with edges tucked in. We would use a tart pan with the bottom that pops out. Remove the lemon peel and coffee beans. Pour into the cake mixture (raw) and sprinkle with pine nuts. Place the dough topping on the top and seal all the way around. Sprinkle the remainder of pine nuts. Prick with a fork in middle to prevent bulge.

Cook the cake at 325 degrees for 20 min. and then test.

#2 Class with Chef Iside Lorenzo

Chef of La Parolina Restaurant A One Star Michelin Restaurant and She Was a Delight To Have

[email protected] Iside De Cesare (on Facebook)

-Egg Carbinara
-Tortellini Homemade Pasta with Potato, Herbs and Parma
-Pork Tenderloin with Apples Puree
-Chocolate Molten Cake

Very Fresh Eggs (yolks will be used for one part, and egg whites for another)
Bowl of Very Fine Bread Crumbs (depends on how many eggs being prepared)
1 1/2 Cups of Cream (she used a heavy cream which you can get at Smart and Final of similar quality–long lasting–as used at Savannah Chophouse)
3/4 Cup Parma Cheese Graded (Chef used 36 month old cheese which is rather dry)
8 Slices of Cheek of Pork (Cheek is unsalted and uncurred, very much like ham. Can use Panchetta and add some lard)
1 1/2 Cup of Corn Oil (to heat in small skillet)
Ground Pepper and Salt to taste

Step #1-
Place bread crumbs on plate – one, by one, prepare each egg yolk and place on the bread crumbs. The a spoon gently roll them over to fully coat on all sides, with a spoon and then place on small square sections of Parchment Paper. Set them on a tray and place in the refrigerator until ready to fry in small skillet

Step #2-
Place cream in a sauce pan and add the Parma Cheese. Cook slowly on low heat

Step #3-
Heat a small skillet with 2″ of oil. Place the eggs in one by one to cook them (over easy). Place on tray

Step #4-
Finely slice the X Bacon. Place the XX Bacon in skillet, and cook until crispy. Place on paper towel to absorb the fat. Will be used to sprinkle on top of the egg for presentation

Step #5-
Whisk the egg whites (or use machine) to very thick state. Place in a steamer (Chef used machine but can use a steamer). Take spoonful (like a pillow) and place in the steamer to steam for 3-4 min.

Step #6 – To Plate
Place a spoonful of the cream/parma mixture on bottom of bowl. Lay the egg white pillow on top and place cooked egg on top of that – sprinkle with the cooked bacon then add pepper (I would add some salt too).

Tortellini Homemade Pasta with Potato, Herbs and Parma-

Ingredients For Dough:
100 Grams (.22 pounds) of “oo” Flour
1-2 Eggs Depending on Size (70 grams of egg to 100 grams of flour)
Saran Wrap Chef’s Note: The eggs they use are special for pasta as the chickens eat carrot and corn so the dough becomes very yellow in color.-the two proteins make the gluten, and that is what makes it elastic. So she lets it rest for at least 15 min. or can place in refrigerator overnight, but then have to let arrive at room temperature before rolling out.

Step #1
Make a well with the flour and place the egg(s) inside and mix the yolks with your fingers. Massage the flour into the egg mixture bit by bit. Kneed the dough aggressively for 4-5 minutes, create a flat round mound and wrap in Saran Wrap. Set on counter for at least 15 min. or in refrigerator overnight and then bring back to room temperature.

Step #2 – Roll out dough
Cut dough in half and roll out one half at a time. Roll out extremely thin, which takes patience and time to do. Sprinkle small amounts of flour every 2-3 rolls to keep it from sticking. It is all about the feel of the dough as you go.

S tep #3- Cutting the Dough
Chef cut the dough into small squares (quite perfectly I might add from free-hand). The squares are used to then make the Tortellini “hats” as we call them.

Ingredients for Filling of the Dough:
3-5 Boiled Potatoes
1/2 Cup of Parma Cheese
2 Tbsp. of Combo of Lemon Verbina and Marjoram (looks like Thyme)
3-4 Tbsp. of Combo for Topping on Pasta (for final presentation)
Pepper and Salt to Taste

Directions for Inside of Pasta:
In a bowl, press the potatoes thru the ricer to reduce to a fine texture. Add the spices and Parma Cheese. Mix Well – this becomes the mixture for the inside of the Tortellini.

Directions for Preparing the Tortellini:
For each square of pasta, place one small spoonful in the center. Brush water around the edges, form a triangle with your hand and press the two edges to create one. Wrap the two side around like arms to form a hat, and press the edges together. Let rest on a tray for 1 hour if possible

Directions to Cook:
Place in boiling water for 2 min. or until al dente. Remove with a strainer

Directions to Plate:
Plate with olive oil, and sprinkle with herbs and Parma cheese

I’m It!

I was just Tagged for this MEME by David Lebovitz, but first had to figure out what a MEME was!

Seems an extension of one’s profile,memories and thoughts..and passing them on….

I was just sent this by David…
(pronounced meem) is an alteration of “mimeme” and is defined by
Merriam-Webster Online Dictionary as “an idea, behavior, style, or usage
that spreads from person to person.” Various memes are always bouncing
around the food blog community, usually offering a personal glimpse into
some aspect of the food blogger’s life. They also give you a chance to
discover new blogs.”
Now we can go on!

Here is the the site that began it all! Be sure to look at the Family Tree of bloggers!
Do so at your own risk… reading blogs can be habit forming!

What is your first memory of baking/cooking on your own:

I remember my first Easy Bake Oven, cooking outside on the patio in Marin County.
I also had my first shop selling mudpies to the neighbor’s kids, one of whom appreciated them so much, he ATE them! Turns out he had a vitamin deficiency and the doctor said that the our terroir was rich in vitamins and minerals and it was ok for him to eat them…. as long as I removed the stones!

Girl Scout cooking badge classes, Waldorf salad and DG, the Italian, in the class,tossing the salad… all over the kitchen!

Celebration dinners for my parents and trying to cook meat, knowing it took a long time, left a thin slice of beef in the oven baking and went to the neighbors to get help!
Covered the charcol burned beef with tons of sauce trying to hide it!

I think my table decorating skills, dressing my Trolls in suitable theme costumes, created a fabulous ambience at the table, Molto Martha!

One of the most requested recipes was a meatloaf pie, covered with a instant mashed potato crust, and then dusted with potato flakes before baking.

Who had the most influence on your cooking?

I fell into food as a job that allowed me to travel. One of my first pastry teachers was at Tante Marie’s in San Francisco, Diane Dexter, and she skied in the mornings in Austria, then hung out with the little village ladies cooking in the afternoon. These recipes provided her with new content for classes! What a concept!

My pastry master, Jim Dodge was fabulous, and the hotel I worked at, the Stanford Court in San Francisco, was run by a man with a vision, Jim Nassikas. They had classes in the 80’s with Roger Verge, Julia Child, Marcella Hazan in the fabulous restaurant with wood burning ovens.

I was lucky enough to be invited to study at Verge’s school at the Moulin di Mougin and see cooking schools as a vacation experience.

Do you have an old photo as “evidence” of an early exposure to the culinary world and would you like to share it?

I have been living out of the states for 21 years now and don’t have access to old foto’s, but will look and ask Mom but it is probably deeply hidden in some box stored away!

Mageiricophobia – do you suffer from any cooking phobia, a dish that makes your palms sweat?

Living in Italy has made me pretty much fearless. I was a vegetarian and now attack squid, whole fish and cow faces on a daily basis.
But still have nightmares about the first Charlotte I made in school, that when we un-molded it, collapsed all over the table!

I am taking on a project now… with my neighbors here in Chianti, and going to follow the Seasons of the Pig.. may get sweaty palms. Never attended the slaughtering of an animal before.

What would be your most valued or used kitchen gadgets and/or what was the biggest letdown?

I love my $12.00 plastic handled mezzaluna, my copper bowl for whisking and my wood handled whisk.
Nothing better than a good knife, love my FURI

Never use the professional rolling pin I bought when more in the French mentality of making my own croissants.

One of the things I dragged here from America along with a cast iron skillet and my wok!
I also HATE the smaller double-bladded mezzaluna I bought for $45.00, too small!

Name some funny or weird food combinations/dishes you really like – and probably no one else!

I am still a peanut butter fanatic.. with banana’s on toast.. with honey.

Childhood favorite, a piece of sliced white bread, with raw ground beef,mayo spread on top and then broiled!
The Italian version I adore now is raw sausage and stracchino cheese on Tuscan bread.wimps have it grilled!

What are the three eatables or dishes you simply don’t want to live without?

Spaghetti aglio olio e peperoncino

Any question you missed in this meme, that you would have loved to answer? Well then, feel free to add one!

Your favorite ice-cream
Mokacacao at Pinquino in Florence

You will probably never eat…

Lambs heads, been there done that!
Was once in Greece, dating this guy who wanted to take me for a special meal. We drove what seemed forever to arrive at this taverna in the countryside, to be served a whole roasted lambs head, that was it, no salad, no potatoes, no fabulous table filled with shot glasses of ouzo and meze, no Greek Salad, no grilled octopus, only a head!

Filetto di maiale in crosta, a pork tenderloin baked in a baguette with Tuscan herbs.
Also make killer lasagna!
My Mostarda Meditteranean I created while working with Dario Cecchini in Panzano.

.from the ChefDoc at A Perfect Pear

Any signs that this passion is going slightly over the edge and may need intervention?

I do get withdrawl symptoms if I am away from it too long, and have cravings for unknown thrills… it is an expensive habit.. but so stimulating!
Although I teach cooking, when I go on vacation the first thing I do is book a cooking class myself!

. ..from Clement at A La Cuisine!
Any embarrassing eating habits?

When I am teaching in America, I tend not to eat..and end up stopping at some fast food place and getting a hamburger,fries and a coke!
My Florentine husband once asked my wasn’t I embarrassed to be seen there eating. I told him not to worry, no one I knew would be there!

…from Sarah, of The Delicious Life
Who would you want to come into your kitchen to cook dinner for you?
Moreno Cedroni of La Madonnina in Senigallia,president of the young chefs organization in Italy. Creative and fun!

…from Adam, of The Amateur Gourmet:
Who’s your favorite food writer
I have a rather eclectic collection of books.. but I love the older ones like Claudia Roden Elizabeth David and hope to be like them!
One day be a reference for Florentine food, translated for the World Kitchen.

….from David Lebovitz at David

What’s the best food city in the world?
San Francisco, Barcellona, Florence
BUT I have never been to so many places!
Never been to NY.

. ..from Judy of Divina Cucina
What do you want to be when you grow up?

I would love to be a published writer and go back to my origins as an artist!
Photography, soft sculpture, ceramics….

Three people to pass this on to

I spend more time reading forums like Egullet than blogs, so I pass the baton to
Alberto of il Forno who also writes on Egullet.

Spaghetti Colatura E Vongole

Spaghetti with fresh grape tomato basil lemon Colatura fish sauce, served with Manila clams

Scialatelli Al Sugo D’anatra E Funghi Di Bosco

Homemade Scialatelli pasta served with white ragout of braised duck confit and foie gras, onion, celery and sage topped with Parmigiano Reggiano cheese and wild sauté mushrooms

Pasta Chitarra Allo Scoglio

Homemade Spaghetti pasta with sautéed clams, mussels, scallops, shrimp, calamari, and lobster in a light grape tomato sauce and lemon zest a traditional dish from the Amalfi coast

Gnocchi Di Patate All’asiago Al Pomodoro Fresco

Homemade potato dumplings stuffed with asiago cheese served with fresh grape tomatoes sauce and basil | New

Risotto Al Nero E Scampi Alla Griglia

Carnaroli rice simmered with squid ink sauce, topped with two grilled langoustine “Scampi” and lemon chive dressing | New

Risotto Zafferano E Aragosta

Carnaroli rice simmered with saffron and lemon zest topped with roasted Maine lobster tail, caramelized cherry tomatoes

Tonnarelli Cacio Pepe E Pancetta

Traditional Roman pasta “Tonnarelli” tossed with roasted organic pork belly, creamy Pecorino cheese and black pepper | New

Ravioli Di Zucca Tartufo E Aragosta

Homemade ravioli filled with Ricotta cheese and roasted butternut squash, served with creamy black truffle sauce and Maine lobster tail medallions

Veggie Crustless Quiche

Not only is this quiche low carb, it's also super easy. No crust, no problem!


Quiche is a French dish typically comprised of a pastry shell (not unlike a pie crust) filled with a savory egg custard and any number of ingredients like vegetables, meat and cheese. After baking, the custard's texture should be delicate, airy and slightly creamy. The egg flavor should not be too forward so it can act as the perfect vessel for the other delicious ingredients you add.


This crustless quiche, also sometimes referred to as a frittata, forgoes the pastry shell and as a result the egg itself creates a satisfying crust on the edges.


There are many classic quiche recipes such as Quiche Lorraine, packed with savory Gruyère and bacon but we also love filling our quiches with veggies like zucchini and tomatoes or a wild mushroom blend. Or, you can opt for something a bit more decadent like ham and potato.

One thing we think belongs in almost every quiche is cheese! When choosing cheese, stick to things that are soft and melty, that will bake really well but will still impart flavor to the blank canvas of the egg custard. Cheeses that are great for quiches: cheddar, Swiss, goat cheese, parm, and even brie!

You can also add spices, chopped herbs, and already cooked veggies to your quiche, making it one of our favorite meals for clearing out leftover food and limp herbs from our refrigerator.

This quiche is perfect addition to brunch spread, just slice and serve with a fresh green salad.

Made this recipe? Make sure to comment down below and let us know what you thought.

Watch the video: Manzo allolio - Video ricetta - Grigio chef


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