Strata Italiana
Source of Recipe
Kate
List of Ingredients
5 cloves garlic
Salt and freshly ground pepper
3 tablespoons olive oil
1 - 28 oz. can crushed tomatoes
1 pound white mushrooms, thinly sliced
2 bunches spinach, stems removed, leaves washed but not dried
4 eggs
2 cups milk
1/8 teaspoon grated nutmeg
10 thin slices sourdough or country bread, crusts removed
2 tablespoons chopped marjoram or rosemary
1/2 cup grated Fontina
3/4 cup crumbled GorgonzolaRecipe
Lightly butter 9x12 baking dish.
Pound garlic in mortar with 1/2 teaspoon salt until smooth. Warm 1 tablespoon olive oil in skillet over medium heat. Add tomatoes and a hefty pinch of the garlic. Cook for 20 minutes, stirring occasionally, then season with salt and pepper to taste. Transfer to a dish. Rinse out the skillet and return to heat.
Add remaining oil and turn heat to high. Add the mushrooms and saute until they begin to color. Transfer them to a bowl and season with half the remaining garlic and salt and pepper to taste. Return the skillet to the heat, add spinach, and cook until wilted. Cool, then finely chop, and season with the remaining garlic and salt and pepper to taste.
Beat the eggs and milk with 1/4 teaspoon salt, nutmeg and pepper to taste. Spread 3/4 cup tomato sauce in the baking pan. Cover with a layer of bread, followed by the spinach, 1/2 the herbs and 1/2 the Fontina. Add a second layer of bread and cover it with tomato sauce, followed by the mushrooms and the rest of the Fontina and herbs, and 1/2 the remaining sauce. Add a 3rd layer of bread and cover with the rest of the tomato sauce and the Gorgonzola. Pour egg and milk over all.
Bake at 375 degrees for 1 hour.
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