Ricotta Cake with Pancetta and Sage

For the ricotta cake with pancetta and sage, first rinse the young onions, clean them and cut them into small pieces, including the greens. Set aside some of the onion greens. Chop the peeled garlic and the sage leaves. Cut the pancetta into thin strips.

Sauté everything except the sage leaves in olive oil at low temperature for about 10 minutes until soft. Season with salt and pepper and let cool.

Crack the eggs and blend with the ricotta in a food processor. Mix the onion-pancetta mixture into the ricotta mixture, stir in the sage leaves and season again with salt and pepper.

Brush a cake springform pan with oil and sprinkle with breadcrumbs. Pour in the cake mixture, spread it evenly and finally drizzle a little olive oil over it. Bake in the oven preheated to 200 °C for about 45 minutes. Sprinkle ricotta cake with pancetta and sage with onion greens and serve.

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