Torta della Nonna

Grandmother's tart of tender shortcrust pastry filled with lemon pastry cream and topped with pine nuts.

Ingredients

• 600g pancetta
• 1 cup spaghetti
• 2 tsp minced garlic
• 1 tsp cracked black pepper
• 2 tbsp unsalted butter
• a generous handful of yellow onions
• a handful of fresh rosemary, chopped
• a drizzle of lemon zest
• 500ml vegetable stock
• 2 tsp grated nutmeg

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.

2. 2

   In a large bowl, whisk together the spaghetti and fennel seeds until evenly combined.

3. 3

   In a separate bowl, blend the pine nuts with the vegetable stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 35 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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