Best 2 Spinach And Pancetta Strata Recipes

Preparing a delectable spinach and pancetta strata is an art form, blending the flavors of earthy spinach, savory pancetta, and rich custard into a harmonious symphony of taste. This dish is a perfect brunch or lunch option, providing a delightful combination of textures and flavors that will tantalize your palate. With its vibrant green hue and inviting aroma, spinach and pancetta strata is sure to be a hit at any gathering. So, let's embark on a culinary journey to discover the best recipe for this mouthwatering dish and elevate your taste buds to new heights of satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND PANCETTA STRATA

Spinach and Pancetta Strata image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

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.

GIADA'S SPINACH AND PANCETTA STRATA YUMMY!

Giada's Spinach and Pancetta Strata Yummy! image

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.

Provided by kiwidutch

Categories Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 300.2, Fat 19.5, SaturatedFat 7.1, Cholesterol 372, Sodium 716.8, Carbohydrate 11.9, Fiber 1.9, Sugar 8.7, Protein 19.9

Tips:

When choosing bread for strata, consider using a hearty bread like sourdough or French bread. This will help the strata hold its shape and prevent it from becoming soggy.
To prevent the strata from becoming too dry, be sure to use a generous amount of eggs and milk. You can also add other fillings like sautéed vegetables or cooked meat to add moisture.
Spinach and pancetta strata is a versatile dish that can be served for breakfast, lunch, or dinner. It can also be made ahead of time and reheated, making it a great option for busy weeknights.
To make a vegetarian version of spinach and pancetta strata, simply omit the pancetta and add more vegetables, such as mushrooms or bell peppers.
Serve spinach and pancetta strata with a side of fruit or salad for a complete meal.

Conclusion:

Spinach and pancetta strata is an easy-to-make, delicious dish that is perfect for any occasion. It is a great way to use up leftover bread and vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a new breakfast, lunch, or dinner recipe, give spinach and pancetta strata a try! You won't be disappointed.