Prep 25 mins
Cook 45 mins
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.
- 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
- 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.
I've never had strata before and made this as a special brunch for BF and myself. It was very easy to put together and I made just as written. I might try to add some fresh herbs to the egg/milk mixture as we felt that it needed just a bit more kick...maybe a little cayenne would be good too. Or I might double the spinach/pancetta.onion mixuture and do another couple of layers of that. Very nice dish though. Thanks for sharing!
I liked this recipe, but maybe I should have added more garlic, onions...something, like what was mentioned by the poster. I needed to cook it about 20 mins. longer than what the recipe called for too. Also, if I make this again, I think I will use the parmesan-reggiano kind. I felt like it needed an extra bite to it. Other than that, it was good. I really like Giada and have made several of her recipes before.
I had to make this right after watching Giada make it on the Food Network. I wasn't disappointed except that I didn't have any spinach on hand so had to go spinach-less. My husband thought that was a good thing but next time it will have it in it and we shall see! I also didn't have pancetta so I cooked up some crisp bacon instead. I also wondered if mushrooms would add a nice flavour. Very good and glad you posted it.