Giada's Spinach and Pancetta Strata Yummy! |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Giada DeLaurentiis Everyday Italian comes this great dish. Perfect for brunch, parties or potlucks. I made this for a big family dinner (everyone raved!) and did some minor tweaking to the original recipe by adding more onion, garlic and pancetta. I also used a loaf of sour dough bread. Ingredients:
2 tablespoons olive oil |
10 ounces thinly sliced pancetta, coarsely chopped |
1 large onion, chopped |
1 (10 ounce) box frozen chopped spinach, thawed, squeezed dry |
4 -6 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/8 teaspoon freshly grated nutmeg |
8 cups cubed italian bread, from a 1-pound loaf |
1/2 cup finely grated parmesan cheese |
3 cups whole milk |
10 large eggs |
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
2. Add the onion to the pan drippings in the same skillet and sauté until translucent, about 4 minutes. Add the spinach and garlic. Sauté over medium-low heat until the garlic is tender, about 2 minutes.
3. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
4. Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
5. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata.
6. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
7. Preheat the oven to 350 degrees F.
8. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
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