Saturday, May 1, 2010
Spinach and Pancetta Strata - Pink Saturday
From the kitchen of One Perfect Bite...It's time for the April challenge at Recipes to Rival. This month's challenge, chosen by Temperama of High on the Hog, was a Giada De Laurentis recipe for a Spinach and Pancetta Strata. It's a wonderful recipe for this time of year. It can be assembled the night before serving and that makes it a natural for for a Mother's Day brunch. I cut all the ingredients in half, but made no other changes to the recipe we were asked to prepare. Those of you who have large families to entertain will appreciate the ease with which this can be assembled. The strata is simple to make and it uses readily available ingredients. It is also delicious. One of the nice things about Giada's recipes is their consistency. They are never great but they are always good and visually appealing. I hope you'll try this. You won't be disappointed. Here's the recipe.
Spinach and Pancetta Strata...from the kitchen of One Perfect Bite, courtesy of Giada De Laurentis from Everyday Italian episode: My Family Favorites
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
1) Heat oil in a heavy large skillet over medium heat. Add pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer pancetta to a bowl. Add onion to pan drippings in same skillet and saute until translucent, about 4 minutes. Add spinach and garlic. Saute over medium-low heat until garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and cooked pancetta.
2) Place half of bread cubes in a buttered 3-quart baking dish. Sprinkle half of cheese over the bread, then top with half of spinach mixture. Repeat layering.
3) Whisk milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
4) Preheat oven to 350 degrees F.
5) Bake strata uncovered until puffed, golden brown, and cooked through, about 40 minutes. Let stand 5 minutes before serving. Yield: 8 servings.
You might also enjoy these recipes:
Frittata with Spring Herbs and Leeks - One Perfect Bite
Smoked Salmon Frittata - One Perfect Bite
Individual Baked Omelets - One Perfect Bite
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.