Spinach and Pancetta Strata
- 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
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.
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.
Preheat the oven to 350 degrees F.
Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
More Recipes and Ideas:
Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette, Spinach Gnocchi, Spinach Salad with Warm Bacon and Apple Cider Dressing, Cheese Ball Recipes, Rice Casserole Recipes, Hard Boiled Eggs Recipes, Gnocchi Recipes, Vegetable Casserole, Panna Cotta Recipes
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