Sausage-Kale Breakfast Strata | The Pioneer Woman Cooks | Ree Drummond:
Strata or stratta is a family of layered casserole dishes in American cuisine.
The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese.
It may also include meat or vegetables.
The usual preparation requires the bread to be layered with the filling in order to produce layers (strata).
It was popularized in the 1984 Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.
Other recipes merely require that the ingredients are mixed together, like a savory bread pudding.
A beaten egg mixture is then poured over the ingredients.
The dish requires a rest of anywhere between one hour and overnight before it is baked. It is served warm.
Place the pan in the refrigerator for at least one hour. The strata can also be assembled the night before and refrigerated until morning.
The longer the strata is left assembled but uncooked, the more the bread will absorb the custard.
Bake the strata at 180°C until the custard is set in the center: 40-50 min.
The cooking time will be dictated by how deep a pan you are using; shallower pans cook faster than deeper ones.
Strata is basically a savory bread pudding.
...mainly consists of bread, eggs and cheese.
It's generally made with slices of crusty Italian bread and toppings of cheese plus vegetables and meat.
It's then soaked in a custard and baked until set and puffy.
I've always loved it, but only just out of the oven when really hot and fluffy.
As it cools, it settles and becomes more dense, but still very tasty.
'via Blog this'
No comments:
Post a Comment