Savory Cream with Mushrooms and Pancetta Recipe
Category: Appetizers
Servings: 10
This Savory Cream with Mushrooms and Pancetta is an incredibly rich and creamy appetizer, perfect for any special occasion. The combination of Asiago cheese, earthy mushrooms, and crispy pancetta creates an irresistible blend of flavors. The addition of saffron gives the cream a unique depth, and the use of fresh cream and whole milk ensures a velvety texture that will leave everyone asking for more.
Here’s a step-by-step guide to making this indulgent dish!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Smoked Pancetta | 100g |
| Asiago Cheese | 150g |
| Champignon Mushrooms | 250g |
| Eggs | 6 |
| Fresh Liquid Cream | 200g |
| Whole Milk | 400g |
| Saffron | 1g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | to taste |
Instructions:
-
Prepare the Cheese Cream:
- Begin by cutting the Asiago cheese into small cubes.
- Place the cheese cubes in a small saucepan and pour in the whole milk and fresh cream. Add a pinch of salt and the saffron powder.
- Heat the saucepan over low flame, stirring occasionally to prevent burning. Allow it to cook for about 15-20 minutes until the mixture becomes a smooth, homogenous cream. Set it aside to cool.
-
Cook the Mushrooms and Pancetta:
- Slice the champignon mushrooms thinly.
- Heat a drizzle of extra virgin olive oil in a skillet over medium heat. Once hot, add the cubed pancetta and sauté for about 10 minutes, or until the pancetta becomes crispy and golden.
- Add the sliced mushrooms to the pan with the pancetta, cooking for another few minutes until the mushrooms soften. Season with black pepper to taste.
-
Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the egg yolks and the whole egg until smooth and well combined.
- Once the cheese mixture has cooled to room temperature, incorporate it into the egg mixture and blend until smooth.
-
Assemble the Dish:
- Preheat your oven to 350°F (175°C). Prepare your ramekins or small oven-safe dishes (cocottes) by greasing them lightly with olive oil.
- Evenly distribute the cooled pancetta and mushroom mixture into the bottom of each ramekin.
- Pour the creamy egg and cheese mixture over the top, filling each dish to about three-quarters full.
- Place the ramekins on a baking sheet and bake for 20 minutes, or until the custard is set and golden on top.
-
Serve:
- Allow the savory cream to rest for a few minutes before serving to set completely. Then, it’s ready to be enjoyed! Serve as a flavorful appetizer for your next dinner party, special meal, or festive gathering.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 10g |
| Carbohydrates | 5g |
| Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 145mg |
| Sodium | 380mg |
| Fiber | 1g |
| Sugars | 3g |
This savory dish is a perfect way to impress your guests with minimal effort. It combines the creamy goodness of Asiago and the rich, savory flavors of pancetta and mushrooms, making it a delightful choice for anyone looking to elevate their appetizer game. Whether it’s a special occasion or just a delicious start to your meal, this recipe will surely be a hit!
