Best 6 Giadas Spinach And Pancetta Strata Yummy Recipes

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If you're looking for a delectable and easy-to-make breakfast or brunch dish, look no further than Giada's Spinach and Pancetta Strata. This savory strata combines the flavors of spinach, pancetta, eggs, and cheese in a single, hearty dish that will surely be a hit with family and friends. This recipe, along with other variations such as the Tomato and Basil Strata, the Sausage and Zucchini Strata, and the Roasted Red Pepper and Goat Cheese Strata, offers a range of options to suit different tastes and dietary preferences. Each strata recipe includes detailed instructions, a list of necessary ingredients, and additional tips for achieving the perfect texture and flavor. Whether you prefer a classic spinach and pancetta combination or are looking for something a bit more unique, these strata recipes are sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

GIADA'S SPINACH AND PANCETTA STRATA YUMMY!



Giada's Spinach and Pancetta Strata Yummy! image

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.

Provided by kiwidutch

Categories     Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 300.2, Fat 19.5, SaturatedFat 7.1, Cholesterol 372, Sodium 716.8, Carbohydrate 11.9, Fiber 1.9, Sugar 8.7, Protein 19.9

GRUYERE AND SPINACH BAKES



Gruyere and Spinach Bakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil cooking spray
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
2 shallots, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
6 large eggs, beaten, at room temperature
2 packed cups chopped spinach
1 1/2 cups grated gruyere (6 ounces)
1/4 cup milk, at room temperature
Special equipment: four 10-ounce ramekins

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
  • Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
  • In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
  • Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
  • Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.

GRILLED CHEESE WITH SPINACH AND PANCETTA



Grilled Cheese with Spinach and Pancetta image

Provided by Giada De Laurentiis

Time 47m

Yield 8 sandwiches

Number Of Ingredients 9

Vegetable oil cooking spray
6 ounces pancetta, cut into 1/8-inch-thick slices
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded mild Cheddar
1 teaspoon kosher salt
1 tablespoon vegetable or canola oil, plus extra, as needed
2 packed cups coarsely chopped baby spinach
16 (1/3-inch-thick) slices country-style white bread

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.
  • In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.
  • Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.

SHELLS WITH CRISPY PANCETTA AND SPINACH



Shells with Crispy Pancetta and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • For the shells:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
  • For the sauce:
  • Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

SPINACH WITH PANCETTA



Spinach With Pancetta image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 25m

Yield Four servings

Number Of Ingredients 6

1 1/4 pounds spinach in bulk or 3/4 pound spinach packaged in plastic
2/3 cup (about 1/4 pound) small cubes of pancetta, unsmoked Italian bacon, available in Italian food shops, or use smoked lean bacon
1 small red onion, peeled
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon freshly squeezed lemon juice

Steps:

  • Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
  • Heat the pancetta in a skillet and cook until rendered of fat.
  • Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams

SHELLS WITH CRISPY PANCETTA AND SPINACH - GIADA DE LAURENTIIS



Shells With Crispy Pancetta and Spinach - Giada De Laurentiis image

LOVE Giada De Laurentiis . . . this is one of her great recipes. LOTS of spinach- can cut in half if you are not a huge fan- but yummy none the less!

Provided by greyghost

Categories     Pasta Shells

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (12 ounce) package jumbo pasta shells
2 tablespoons olive oil
1/2 lb thick cut pancetta, cut into 3/4-inch cubes
2 lbs frozen spinach, thawed and drained
1 (15 ounce) container whole milk ricotta cheese
1 cup grated asiago cheese
1/2 teaspoon fresh ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Shells:.
  • Boil large pot of salted water over high heat.
  • Add pasta and cook until tender but firm to bite, 8-10 minutes.
  • Drain pasta.
  • Warm olive oil in large skillet over medium heat.
  • Add pancetta, cook until lightly golden, about 5 minutes.
  • Remove pancetta with slotted spoon to large bowl, let cool.
  • Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
  • Stir to combine.
  • Stuff shells with about 2 TBS. of spinach mixture.
  • Place shells in large buttered baking dish.
  • Sauce:.
  • Melt butter in medium saucepan.
  • Add garlic and cook for 1 minute.
  • Add cream and simmer.
  • Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
  • Stir until cheese is melted.
  • Pour sauce over shells.
  • Top with remaining 1/4 cup asiago cheese.
  • Bake until golden on top, about 25 minutes.
  • Remove and serve immediately.

Tips:

  • Use fresh ingredients for the best flavor. Fresh spinach, pancetta, and eggs will make a big difference in the final dish.
  • Don't overcook the spinach. It should be wilted but still retain its bright green color.
  • Use a good quality bread for the strata. A sturdy bread like sourdough or French bread will hold up well in the custard and won't get soggy.
  • Layer the strata carefully. Don't overcrowd the pan or the strata will be too dense.
  • Bake the strata until it is golden brown and a toothpick inserted into the center comes out clean.
  • Let the strata cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Giada's Spinach and Pancetta Strata is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a special occasion or a casual weekend meal. With its combination of fresh spinach, pancetta, and eggs, this strata is sure to be a hit with everyone who tries it.

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