Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup white wine
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound fresh porcini mushrooms, sliced
- 1/2 cup diced pancetta
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan with removable bottom
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, butter, Parmesan cheese, milk, white wine, egg, salt, and black pepper. Mix until a dough forms.
3. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan, trimming any excess dough.
4. In a large skillet, cook the pancetta over medium heat until crispy. Add the onion and garlic and cook until softened.
5. Add the sliced porcini mushrooms to the skillet and cook until they release their liquid and become tender.
6. Stir in the chopped parsley, thyme, and rosemary. Add the chicken broth and heavy cream and simmer until the sauce thickens.
7. Season the mushroom mixture with salt and pepper to taste.
8. Pour the mushroom mixture into the prepared tart shell and spread it evenly.
9. Bake the torta alla Monferrina for 30-35 minutes, or until the crust is golden brown and the filling is set.
10. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 390
- Fat per serving: 24g
- Carbohydrates per serving: 29g
- Protein per serving: 13g
Substitutions for ingredients:
- Instead of porcini mushrooms, you can use other types of mushrooms such as shiitake or cremini.
- Instead of pancetta, you can use bacon or prosciutto.
- Instead of white wine, you can use chicken broth or vegetable broth.
Variations:
- You can add other ingredients to the mushroom mixture such as diced bell peppers, chopped spinach, or crumbled goat cheese.
- You can use a different type of cheese in the crust such as Gruyere or cheddar.
Tips and tricks:
- Make sure to roll out the dough evenly so that it bakes evenly.
- You can make the dough ahead of time and refrigerate it until ready to use.
- Use a sharp knife to slice the torta alla Monferrina for clean cuts.
Storage instructions:
- Store any leftover torta alla Monferrina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the torta alla Monferrina, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the torta alla Monferrina on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish the torta alla Monferrina with a few fresh thyme sprigs or a drizzle of balsamic glaze.
Pairings:
- Serve the torta alla Monferrina with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon and maple syrup
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to cook the torta alla Monferrina until the filling is set and the crust is golden brown to ensure that it is fully cooked.
Food history:
- Torta alla Monferrina is a traditional Italian dish from the Piedmont region of Italy. It is typically made with mushrooms, cheese, and herbs.
Flavor profiles:
- The torta alla Monferrina has a savory and earthy flavor from the mushrooms and herbs, with a rich and buttery crust.
Serving suggestions:
- Serve the torta alla Monferrina as a main course for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Italian