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Giada's Spinach and Pancetta Strata Yummy!

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“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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
  4. 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.
  5. 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.
  6. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
  7. Preheat the oven to 350 degrees F.
  8. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

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