Oven-Roasted Vegetable and Pancetta Strata

by Mugnaini on April 16, 2013 in Pasta, Rice & Eggs

Oven-Roasted Vegetable and Pancetta Strata

Serves 8-10
Bake oven environment

Ingredients

  • 1-pound loaf French bread, cut into
  • 1-inch-thick slices
  • 2 tablespoons olive oil, divided
  • 8 ounces pancetta, cut into 1/2-inch dice
  • 1 pound button mushrooms, cut into 1/2-inch slices
  • 1 teaspoon chopped fresh thyme
  • 5 ounces baby spinach
  • 2 tablespoons unsalted butter
  • 2 red bell peppers, roasted and cut into large dice
  • 2 cups grated Gruyère cheese
  • 2 cups half-and-half
  • 10 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried chile flakes
  • 1/4 cup grated Parmigiano-Reggiano cheese

Preparation

Place the sliced bread on a sheet pan, put in the oven, and lightly toast for about 3 minutes, turning halfway through cooking time; set aside to cool. In a saute pan, add 1 tablespoon oil and pancetta; place in the oven, stirring occasionally, for about 8 minutes, or until fat has rendered and the pancetta has browned. Remove from pan and set aside. Pour off all but about 1 tablespoon of the fat and add the mushrooms and thyme. Cook for about 8 minutes, stirring occasionally, until the mushrooms have softened and the juices have evaporated. Remove from pan and set aside to cool. Place the spinach on a quarter sheet pan and drizzle with remaining oil. Place in oven and cook until just wilted, about 2 minutes. Butter one side of the bread and place buttered side down in a 9 x 12-inch ceramic baking dish. Top with the mushrooms, bell peppers, spinach, and Gruyere.

In a large bowl, whisk the half-and-half, eggs, and all remaining herbs and spices together. Gently pour over the layered mixture. Top with the Parmigiano-Reggiano. Allow mixture to rest at room temperature for 1 hour, gently pressing bread down occasionally to submerge and thoroughly saturate. Place in the oven, close door, and bake for 18–20 minutes. Let stand for 10–15 minutes before cutting and serving.

Previous post:

Next post: