Best 2 Fontina Speck And Onion Strata Recipes

Indulge in a culinary masterpiece that harmonizes the savory flavors of Fontina cheese, smoky speck, and caramelized onions in a symphony of textures. Fontina Speck and Onion Strata is a delectable savory bread pudding that captivates the senses with every bite. Layers of tender bread cubes, sautéed onions, and a generous sprinkle of Fontina and speck create a delightful contrast between the soft and the crispy. Experience a burst of flavors and aromas as the melted cheese seeps into the bread, while the caramelized onions add a touch of sweetness. This versatile dish can be served as a hearty breakfast, a light lunch, or an impressive side dish at dinner parties. For those with dietary preferences, explore the vegetarian variation that replaces speck with sautéed mushrooms, offering a savory and umami-rich alternative. Elevate your culinary skills with this easy-to-follow recipe, perfect for both novice and seasoned cooks.

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FONTINA, SPECK, AND ONION STRATA

Fontina, Speck, and Onion Strata image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
1 large sweet onion, preferably Vidalia (about 1 1/2 pounds), thinly sliced
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
10 large eggs, lightly beaten
3 cups whole milk
1 cup grated Parmigiano-Reggiano cheese
10 cups day-old rustic bread (from 13 ounces), sliced 3/4-inch thick
4 ounces sliced speck or ham, coarsely chopped (1 1/4 cups)
2 cups shredded fontina (8 ounces)
Vegetable oil cooking spray

Steps:

Heat butter in a large high-sided skillet over high heat. Add onion, garlic, thyme; season with salt and pepper. Cook until lightly caramelized, 10 to 12 minutes (adjust heat if browning too quickly). Transfer onion mixture to a plate, and let cool.
Meanwhile, whisk together eggs, milk, Parmigiano-Reggiano, and 1 teaspoon salt in a bowl. Shingle bread slices in a 10-by-14-inch oval baking dish layering with cooked onion mixture, speck, and fontina cheese. Pour over egg mixture, pressing bread gently into liquid. Refrigerate, covered, for at least 2 hours.
Preheat oven to 325 degrees. Coat a large piece of parchment with cooking spray. Cover strata with parchment, then with foil. Bake for 1 hour. Uncover and raise oven temperature to 375 degrees. Bake until top is golden brown and crusty, 20 minutes more. Let rest for 15 minutes. Serve warm.

SPINACH-AND-FONTINA STRATA

Spinach-and-Fontina Strata image

Young fontina, a superb melting cheese, adds lushness and a little tang to the strata. And remember to put whole nutmeg on your shopping list; a bit of the freshly grated spice amplifies the other flavors.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 10h10m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon coarse salt, divided
2 pounds spinach, stems removed and leaves coarsely chopped
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
Unsalted butter, for dish
1 pound challah loaf, sliced 1/2 inch thick
8 ounces young Italian fontina cheese, grated, divided
1 ounce Parmesan cheese, grated (1/3 cup), divided
8 large eggs, divided
2 2/3 cups whole milk, divided

Steps:

Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.

Tips:

Use a good quality bread for the strata. A sturdy bread like French bread or sourdough will hold up well in the casserole.
Don't over mix the egg mixture. Over mixing will make the strata tough.
Layer the ingredients in the casserole dish evenly. This will ensure that the strata cooks evenly.
Bake the strata in a preheated oven. This will help the strata to rise evenly.
Let the strata cool for at least 15 minutes before slicing and serving. This will help the strata to set.

Conclusion:

Fontina, speck, and onion strata is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a crowd, and it can be made ahead of time. With its combination of savory flavors and textures, this strata is sure to be a hit.