Oven-Roasted Vegetable and Pancetta Strata
Oven-Roasted Vegetable and Pancetta Strata
Bake oven environment
Ingredients
1-pound loaf French bread, cut into
1-inch-thick slices
2 tablespoons olive oil, divided
8 ounces pancetta, cut into 1⁄2-inch dice
1 pound button mushrooms, cut into 1⁄2-inch slices
1 teaspoon chopped fresh thyme
5 ounces baby spinach
2 tablespoons unsalted butter
2 red bell peppers, roasted and cut into large dice
2 cups grated Gruyère cheese
2 cups half-and-half
10 eggs
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon dry mustard
1⁄2 teaspoon dried oregano
1⁄4 teaspoon dried chile flakes
1⁄4 cup grated Parmigiano-Reggiano cheese
Preparation
Place the sliced bread on a sheet pan, put in the oven, and lightly toast for about 3 minutes, turning halfway through cooking time; set aside to cool. In a saute pan, add 1 tablespoon oil and pancetta; place in the oven, stirring occasionally, for about 8 minutes, or until fat has rendered and the pancetta has browned. Remove from pan and set aside. Pour off all but about 1 tablespoon of the fat and add the mushrooms and thyme. Cook for about 8 minutes, stirring occasionally, until the mushrooms have softened and the juices have evaporated. Remove from pan and set aside to cool. Place the spinach on a quarter sheet pan and drizzle with remaining oil. Place in oven and cook until just wilted, about 2 minutes. Butter one side of the bread and place buttered side down in a 9 x 12-inch ceramic baking dish. Top with the mushrooms, bell peppers, spinach, and Gruyere.
In a large bowl, whisk the half-and-half, eggs, and all remaining herbs and spices together. Gently pour over the layered mixture. Top with the Parmigiano-Reggiano. Allow mixture to rest at room temperature for 1 hour, gently pressing bread down occasionally to submerge and thoroughly saturate. Place in the oven, close door, and bake for 18–20 minutes. Let stand for 10–15 minutes before cutting and serving.
