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Pancetta Strata Recipe

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This recipe for Pancetta Strata, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd & Penny

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
4 ounce chopped pancetta
1 small onion – chopped
1 box frozen spinach – thawed and squeezed dry
2 cloves garlic – chopped
8 cups cubed stale Italian bread (about 1 loaf)
Salt
Pepper
½ cup grated Romano or Parmesan cheese
3 cups milk
10 eggs

Directions:
Directions:
Heat oil in large skillet over medium heat. Add the pancetta and sauté until crisp – about 5 minutes. Transfer to a bowl

Add onion to skillet with pan drippings and sauté until translucent – about 4 minutes.

Add spinach and garlic and sauté for 2 minutes.

Stir in salt and pepper and pancetta. Set to the side.

Place half of bread cubes in a well buttered 13 x 9 pan. Sprinkle half and the cheese over the bread, then top with half of the pancetta mixture.

Repeat with remaining bread, cheese and pancetta.

Whisk milk and eggs together and ½ tsp salt and ¼ tsp pepper. Pour over bread, push down on bread to help it soak up the milk.

Cover with plastic wrap and chill for 2 to 12 hours.

Preheat oven to 350ºF

Remover plastic wrap and bake until puffed and golden brown about 40 minutes. Cool for at least 5 minutes before serving.

 

 

 

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