Spinach and Pancetta Strata (Giada De Laurentiis) |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons olive oil |
4 ounces thinly sliced pancetta, coarsely chopped |
1 small onion, chopped |
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon freshly 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 |
3 cups whole milk |
10 large eggs |
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
2. 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.
3. 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. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
4. Preheat the oven to 350 degrees F.
5. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
|
|