Sweet Potatoes with Pancetta, Shiitake Mushrooms, and Rapini
Votes: 6
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 354, total fat 9 G., saturated fats 4 G., proteins 15 G., carbohydrates 55 G., fiber 358 G., cholesterol 20 mg, sodium mg, sugar 7 G.
Calories 354, total fat 9 G., saturated fats 4 G., proteins 15 G., carbohydrates 55 G., fiber 358 G., cholesterol 20 mg, sodium mg, sugar 7 G.
Sweet Potatoes with Pancetta, Shiitake Mushrooms, and Rapini - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tubers (250 g each) sweet potatoes
- 60 g pancetta, or bacon, cut into 8 thin slices
- 1 bunch rapini, tough stems trimmed, leaves coarsely chopped
- 250 g shiitake mushrooms, sliced
- 2 cloves garlic, thinly sliced
- 1/8 tsp. red flakes pepper
- 1/2 cup soft cheese ricotta
- 1 tbsp finely grated Parmesan cheese
- Freshly grated nutmeg
- Salt
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Cooking the dish according to the recipe:
- Prick the sweet potatoes several times with a fork. Place them in a microwave-safe dish and microwave until tender, about 12 minutes.
- Meanwhile, fry the pancetta on both sides in a skillet over medium heat until crisp, about 4 minutes. Transfer the pancetta to a paper towel and pat dry.
Increase the heat to medium-high and add the broccoli rabe and 1/4 teaspoon salt. Cook, stirring, for about 3 minutes. Add the shiitake mushrooms, garlic, and red pepper flakes and cook until tender, about 3 minutes more. - In a separate bowl, combine ricotta, Parmesan, and nutmeg to taste.
Cut the potatoes in half lengthwise and mash the flesh with a fork. Spread each potato with 1 teaspoon of the cheese mixture, then layer the vegetables on top, spreading the remaining cheese mixture on top. Crumble the pancetta and sprinkle on top.
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