GIADA'S SPINACH AND PANCETTA STRATA YUMMY!
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
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
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Linda Hlapi
[email protected]Overall, I thought this strata was a good recipe. It was easy to make and it turned out well. I would definitely make it again.
Mubashar Raja
[email protected]This strata was a bit too rich for my taste. I think I'll try a different recipe next time.
Joseph Anode
[email protected]I'm not a big fan of spinach, but I really enjoyed this strata. The pancetta and cheese helped to balance out the flavor of the spinach.
Sean Riordan
[email protected]This strata was so easy to make and it turned out perfectly. I will definitely be making it again.
Uyaimong Marma
[email protected]I loved the cheesy, eggy flavor of this strata. It was the perfect comfort food for a cold winter morning.
Uchiha Sauskey
[email protected]This strata was a great way to use up leftover spinach and pancetta. It was also a nice change from my usual breakfast routine.
Arturo Junsky
[email protected]I'm not sure what I did wrong, but my strata turned out dry and crumbly. I think I might have overcooked it.
Avuyile Avu
[email protected]This strata was amazing! The pancetta gave it a nice salty flavor and the spinach was perfectly wilted.
Sawon Ahmed Sawon Ahmed
[email protected]The strata was good, but it was a little too heavy for my taste. I think I'll try a different recipe next time.
Md Ripon Hossain
[email protected]This strata was a bit bland for my taste. I think I'll add some more salt and pepper next time.
md tanviranika
[email protected]I followed the recipe exactly and the strata turned out perfectly. It was so delicious that I ate two pieces for breakfast!
dipeshmandal 715
[email protected]This strata was easy to make and turned out beautifully. I love that it can be made ahead of time, which makes it perfect for busy mornings.
Tariro Tachiona
[email protected]I'm not usually a fan of spinach, but this strata changed my mind. The pancetta and cheese were the perfect complements to the spinach.
Uzzal H Adil
[email protected]This strata was a hit with my family! The flavors of the spinach, pancetta, and eggs were perfectly balanced. I will definitely be making this again.