Schiacciata Toscana con Pancetta di Maiale e Salsa Verde alle Nocciole by @federicofusca
2h20
Medium
1 serving
🥓
2.5 kg
Pancetta Di Maiale
🌶️
30 g
Pepe In Grani
🍃
4 foglie
Alloro
🌿
2 rametti
Rosmarino
🍯
50 g
Salsa Barbecue
🌶️
25 g
Paprica Dolce
🌶️
25 g
Paprica Affumicata
🧂
20 g
Sale Nero
🍬
20 g
Zucchero
🌶️
15 g
Pepe Macinato
🌿
80 g
Prezzemolo
🌱
30 g
Erba Cipollina
🌰
40 g
Nocciole Piemontesi
🧀
60 g
Parmigiano
🧄
2 spicchi
Aglio
Preparation Steps
Step 1/5
Mix spices for rub.
Step 2/5
Rub on pancetta, rest 1hr.
Step 3/5
Blend salsa ingredients.
Step 4/5
Bake pancetta 160°C, 1hr.
Step 5/5
Increase to 180°C, bake 1hr.
Composition
Ingredients
Types
Meat, Spices, Herbs, Condiments, Vegetables, Nuts, Dairy
Ingredients
Pancetta di maiale, Pepe in grani, Alloro, Rosmarino, Salsa barbecue, Paprica dolce, Paprica affumicata, Sale nero, Zucchero, Pepe macinato, Prezzemolo, Erba cipollina, Nocciole piemontesi, Parmigiano, Aglio
Allergens
Nuts, Dairy
Dietetics
Dietary regimen
Keto, Low-Carb
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
2 hours 0 minutes
Overall
2 hours 20 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
knife, bowl, oven tray
Appliances
oven
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Savory, Spicy
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (covered), fridge : 3-5 days (airtight container), freezer : up to 3 months (freeze in portions,airtight container)