Pie and Strata

Aug 04, 2005 21:25



The following pie was brought to you by the good people at Just Pies (“Don't bother with the details, just give us the pie”*).


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marmalade_jack August 5 2005, 18:55:26 UTC
No killing is required. :)

This comes from the epicurious.com website--

PROSCIUTTO AND GOAT CHEESE STRATA

Most of the work on this dish is done the day before.

18 slices firm white bread, crusts removed {sourdough, use less bread}
6 ounces prosciutto, thinly sliced
8 ounces goat cheese, crumbled
4 ounces provolone, grated (about 1 1/2 cups)
1/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil
5 large eggs {add 1 or 2}
2 cups whole milk {use more}
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted

Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

Makes 6 servings.

It's a fairly forgiving recipe. I used sourdough bread, and after a half-hearted attempt to remove the crusts simply gave up and left them on. I used dried basil since all my basil suppliers were coming up empty, and didn't add bread cubes to the top and it still worked beautifully. :)

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DOUBLE-YUM! owlslight August 5 2005, 22:15:31 UTC
Thank you, kind sir :). I think I'm going to have to make this on Sunday.

And oooh, sourdough, mmmmm.

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