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Spinach and pancetta strata

  • Preparation Time15 mins
  • Cooking Time55 mins
  • Serves6
  • DifficultyMedium
2 tbsp olive oil
115g thinly sliced pancetta, coarsely chopped
1 small onion, chopped
280g chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/8 tsp freshly grated nutmeg
450g cubed Italian bread
50g finely grated parmesan cheese
700ml whole milk
10 large eggs
1) Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and saute until crisp and golden, about 5 mins. Using a slotted spoon, transfer the pancetta to a bowl.

2) Add the onion to the pan drippings in the same pan and saute until translucent, about 4 mins. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 mins. Stir in 1/2 tsp of salt, 1/4 tsp of pepper, nutmeg, and the cooked pancetta.

3) Place half of the bread cubes in a buttered 3 litre baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

4) Whisk the milk, eggs, remaining 1/2 tsp of salt and 1/4 tsp of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with clingfilm, at least 2 hrs and up to 12 hrs.

5) Preheat the oven to 180°C/ gas mark 4.

6) Bake strata uncovered until puffed, golden brown, and cooked through, 40 mins.

7) Let stand 5 mins before serving.

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