Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 large onion, thinly sliced
- 4 slices of bacon, chopped
- 1 tablespoon of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a skillet, heat the olive oil over medium heat.
4. Add the sliced onions and chopped bacon to the skillet and cook until the onions are caramelized and the bacon is crispy, about 10 minutes.
5. Season the onion and bacon mixture with salt and pepper and set aside.
6. On a lightly floured surface, roll out the puff pastry into a rectangle about 1/4 inch thick.
7. Spread the onion and bacon mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
8. Sprinkle the grated Parmesan cheese and chopped parsley over the onion and bacon mixture.
9. Starting at one of the short ends, roll the puff pastry tightly into a log shape.
10. Place the log seam side down on the prepared baking sheet.
11. Bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.
12. Let the Tronchetto Alpino cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 7g
Cholesterol: 23mg
Sodium: 360mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with phyllo dough or crescent roll dough.
- Bacon can be substituted with pancetta or prosciutto.
- Parmesan cheese can be substituted with Asiago or Pecorino Romano cheese.
Variations:
- Add sliced mushrooms to the onion and bacon mixture for an earthy flavor.
- Substitute the Parmesan cheese with blue cheese for a tangy twist.
- Add a drizzle of balsamic glaze over the Tronchetto Alpino before serving for a sweet and savory contrast.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Roll the puff pastry tightly to prevent the filling from spilling out.
- Let the Tronchetto Alpino cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any leftover Tronchetto Alpino in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Tronchetto Alpino, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Tronchetto Alpino on a platter with a sprinkle of chopped fresh parsley and a drizzle of balsamic glaze.
Garnishes:
Garnish the Tronchetto Alpino with chopped fresh parsley and a drizzle of balsamic glaze.
Pairings:
Pair the Tronchetto Alpino with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the Tronchetto Alpino with a side of garlic mashed potatoes or roasted sweet potatoes.
Troubleshooting advice:
- If the puff pastry is not rolled tightly enough, the filling may spill out during baking.
- If the Tronchetto Alpino is not golden brown and crispy after 25 minutes, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the bacon and onions thoroughly before using them in the recipe.
Food history:
Tronchetto Alpino is a traditional Italian pastry that originated in the Alpine region of Italy.
Flavor profiles:
The Tronchetto Alpino has a savory and slightly sweet flavor from the caramelized onions and bacon, with a crispy and flaky texture from the puff pastry.
Serving suggestions:
Serve the Tronchetto Alpino as an appetizer or as a main dish with a side salad or roasted vegetables.
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Region: Italian