Ingredients
-
1 1/2
-
1/2
-
1/2
-
3
-
1 1/2
-
1/2
-
3
-
2
-
1
-
1 1/2 - 2
-
1/2
-
1/4
-
2
-
1
-
Directions
Crostata With Mushrooms and Pancetta, Giada’s recipe!, Giada’s recipe!
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
