Grana Padano tortilla with roasted vegetables and pancetta

By • October 23, 2009 • 0 Comments



Author Notes: It’s one of those lunch tortilla’s you eat standing up warm out of the pan.Janneke Verheij

Serves 2

dressing and vegetables

  • 2 tablespoons olive oil
  • 1 tablespoon balsamico
  • 1/2 teaspoon honey
  • pepper and salt
  • 1/4 crushed garlic clove
  • 4 thin slices of butternut squash
  • 4 thin slices of eggplant
  • 1 red capsicum
  • 6 slices good quality mozzarella
  • 1 tablespoon grated Grana Padano
  • 4-6 slices pancetta
  1. Start with the dressing. Put the oil, balsamico, honey and garlic in a jar, salt and pepper to taste and shake it until it comes together.
  2. Place the whole paprika in the oven to blacken the peel. Lightly salt the eggplant and put aside in a colander for about 30 minutes.
  3. Dry the eggplant and place it with the pumpkin on a baking tray, lined with baking paper. Brush the slices with olive oil, lightly grind some black pepper on the pumpkin. Place in the oven until soft and colored.
  4. Take the paprika out of the oven when the skin has turned black and put it in a plastic back. Let it cool down and then peel of the skin with your hands. Don’t wash the paprika when peeled, you will wash away all the nice flavors. Take out the seeds and cut half of the paprika in slices. The other half you can use for something else rolled up with cream cheese and herbs or chopped roughly and seasoned with herb to put on a crostini.
  5. Put all the ingredients ready next to the fire because we will have to work smoothly when we are finishing of the tortilla.

tortilla and decorating

  • 1 cup all purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100 milliliters warm water
  • 2 tablespoons grated Grana Padano
  • 2 tablespoons vegetable oil
  1. Mix all the ingredients together into a nice and soft, not sticky dough. Divide the dough and roll into two balls, let it rest under a kitchen towel for about 10 minutes.
  2. Now dust a clean worktop with flour and roll out the dough with a rolling pin. The dough should be very thin; you have to be able to see your fingers through it when you pick it up.
  3. Here we go: Shake the jar with dressing until it comes together. Warm a pan on a medium to high fire, when hot put the tortilla in the dry pan. When the bottom has some nice dark spots flip the tortilla over and start decorating it with all the prepared ingredients. From left to right in one stripe put a layer of mozzarella and eggplant, drizzle a line of dressing on this and continue with a layer of pumpkin, grilled paprika and two or three slices of pancetta (depends how thin they are) top of with some Grana Padano. Fold up and serve immediately.
  4. You have to work fast as soon as you turn over the tortilla because you want to be finished with the decorating when the tortilla is done, but when you have everything ready next to your fire, it will be no problem.
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Tags: grana padano, mozzarella, Pancetta, roast, tortilla

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