Photo: Spinach and Pancetta Strata Recipe
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
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.
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.
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 78 reviews
By jeff-n-rochelle...
Sandy, 84
on July 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe and have made it a couple of times. I especially love recipes that I can clean out the fridge with. I have substituted one leek for the onions, added romano cheese instead of the Parmesan and bacon for the pancetta. Other than those small changes I followed the recipe.
By mtakers_12879641
seattle, 87
on April 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
As a 'strata virgin" I was a bit cautious after reading all the comments about being 'soggy', "bland", "bready." But I followed the recipe exactly (albeit did add a bit of swiss cheese to each layer, subbed 2 large shallots for the onions, used 10oz of bagged spinach instead of the frozen, and 1 pound of bacon in place of the pancetta and it was AMAZING! I did soak the strata in the fridge overnight and the next day was worried it would be too bready/dry as the moisture was completely soaked into the bread. However,the eggs baked up light and fluggy and the bread was perfect (couldn't even tell it was in there!. And bland? No way. I didn't add anything other than the ingredients called for and it was very flavorful. (I did use an Italian Rustic loaf from a local bakery. Now that I've made it once I may 'tweek' it with more herbs and maybe some mushrooms and/or asparagus. But the "base" componets are great!
By pilley
on March 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Amazing recipe. Totally knocked it out of the park. Per the suggestions on the soggy spinach, I used fresh baby spinach instead and it was perfect. Also used just 2 cups of skim milk with about 1/4 cup of half & half and used shaved Parmesan. (doubled the parm. Let it sit in fridge for,an hour and half, baked for 55 and it was a Huge hit.. Will def be a standard in our house.
Read all 78 reviews