Best 2 Italian Apricot Pancetta Strata Recipes

Indulge in the delectable Italian Apricot Pancetta Strata, a culinary masterpiece that harmonizes sweet and savory flavors in every bite. This hearty dish is a delightful combination of soft apricot pieces, crispy pancetta, and tender bread, all enveloped in a rich and flavorful egg custard. It's a versatile dish that can be enjoyed as a delightful brunch, a light lunch, or a satisfying dinner. Whether you're a seasoned cook looking to impress your guests or a beginner seeking a new culinary adventure, this recipe promises an unforgettable taste experience. But that's not all - the article also offers a delightful collection of additional recipes to tantalize your taste buds, including a refreshing Cucumber Avocado Salad with Lemon Dijon Dressing, a creamy and cheesy Spinach Artichoke Dip, and a tantalizing Sweet and Spicy Sriracha Meatball recipe. Get ready to embark on a culinary journey that will leave you craving for more!

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

ITALIAN APRICOT-PANCETTA STRATA

Italian Apricot-Pancetta Strata image

For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.-Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/3 pound pancetta, finely chopped
2 tablespoons butter, divided
1-1/3 cups finely chopped sweet onion
2 cups sliced fresh mushrooms
3 cups fresh baby spinach, coarsely chopped
5 cups cubed multigrain bread
1/2 cup sliced almonds, optional
6 large eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 carton (8 ounces) mascarpone cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Asiago cheese
1 cup apricot preserves
3 tablespoons minced fresh basil

Steps:

In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl., Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted., Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish., In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.

Nutrition Facts : Calories 440 calories, Fat 30g fat (15g saturated fat), Cholesterol 165mg cholesterol, Sodium 514mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 3g fiber), Protein 15g protein.

SPINACH AND PANCETTA STRATA

Spinach and Pancetta Strata image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

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

Steps:

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute 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 saute until translucent, about 4 minutes. Add the spinach and garlic. Saute 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.

Tips:

Choose ripe, juicy apricots for the best flavor.
If you don't have pancetta, you can substitute bacon or prosciutto.
Use a good quality bread for the strata. A sturdy bread like sourdough or French bread will hold up well in the custard.
If you want a more savory strata, add some grated Parmesan cheese to the custard.
To make the strata ahead of time, assemble it the night before and refrigerate overnight. Bake it in the morning for a quick and easy breakfast or brunch.

Conclusion:

Italian Apricot Pancetta Strata is a delicious and easy-to-make dish that is perfect for breakfast, brunch, or lunch. It is a great way to use up leftover bread and fruit, and it is sure to be a hit with your family and friends. With its combination of sweet and savory flavors, this strata is a unique and satisfying dish that is sure to impress. So next time you're looking for a new breakfast or brunch recipe, give Italian Apricot Pancetta Strata a try. You won't be disappointed!