Ricotta and Pancetta with Dandelion Greens Recipe

Name: Ricotta and Pancetta with Dandelion Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz (56 grm) pancetta; 3-1/2 oz (98 grm) dandelion greens; 1/4 cup (60 ml) grated parmesan cheese; 8 eggs; 2/3 cup (150 ml) ricotta cheese; 1/3 oz (9.3 grm). poppy seeds; salt and pepper, to taste; 1/4 cup (60 ml) butter; 3 tbsp (45 ml) bread crumbs; 4 terracotta bowls that can hold about 7 oz (196 grm). each

Servings: persons

1
Cut the pancetta into small cubes, and fry until crisp in a skillet without adding oil or butter.
2
Clean and wash the dandelion greens, then finely chop and blanch them.
3
Grate the parmesan cheese.
4
Place the eggs in a bowl and beat with a whisk.
5
Add pancetta, greens, ricotta, and poppy seeds, and mix well.
6
Add salt and pepper.
7
Butter the terracotta bowls, then sprinkle them with bread crumbs.
8
Pour the mixture into the bowls and sprinkle with parmesan cheese.
9
Bake in a preheated 375 degree (200 C.) oven, until the pies are puffed up and golden brown.
10
Serve the ricotta pies at once in the bowls in which they were baked.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 oz (56 grm) pancetta, 3-1/2 oz (98 grm) dandelion greens, 1/4 cup (60 ml) grated parmesan cheese, 8 eggs, and more.

Yes, Ricotta and Pancetta with Dandelion Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta and Pancetta with Dandelion Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions