Best 2 Spinach And Pancetta Strata Recipes

Indulge in a culinary journey with Spinach and Pancetta Strata, a delectable dish that harmonizes the vibrant flavors of spinach, savory pancetta, and fluffy, bread-soaked egg custard. This versatile recipe has variations to cater to various dietary preferences, ensuring everyone can savor its goodness. Dive into the classic rendition, where pancetta's salty richness blends seamlessly with the earthiness of spinach and the custardy softness of bread. Alternatively, embark on a vegetarian adventure by replacing pancetta with mushrooms, creating a hearty and flavorful meatless option. For a touch of sophistication, try the elegant version featuring smoked salmon, where its delicate smokiness elevates the dish to a new level of indulgence.

Whichever variation you choose, Spinach and Pancetta Strata promises a delightful experience. Its ease of preparation makes it perfect for busy weeknights, while its impressive presentation is sure to wow guests at your next brunch or potluck gathering. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.

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

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.

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

Ingredients

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

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw and squeeze out any excess moisture before using.
Pancetta adds a salty, savory flavor to the strata. If you don't have pancetta, you can substitute bacon or ham.
Use a good quality bread for the strata. A sturdy bread, such as sourdough or French bread, will hold up well in the casserole.
Be careful not to overmix the batter. Overmixing can result in a tough strata.
Bake the strata until it is golden brown and a toothpick inserted into the center comes out clean.

Conclusion:

Spinach and pancetta strata is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a crowd and can be made ahead of time. With its combination of fresh spinach, salty pancetta, and creamy custard, this strata is sure to be a hit with everyone who tries it.