Monday, May 4, 2009

And now for something completely different


Sausage, Fontina and Bell Pepper Strata

Sunday Night, May 3
This recipe is from Bon Appetit, June 2009. I had never made a Strata. I made a couple of changes in the original recipe because I did not have all the right ingredients. So here is what I did -

6 large eggs
3 cups milk
1/2 cup Romano Cheese
1 tablespoon oregano
1/2 tsp salt
1 pound sweet Italian sausages, casing removed
1 large bell pepper, cut in 1/2 inch wide strips
1 loaf Italian bread
2 cups coarsely grated Fontina cheese

Spray Pyrex square pan with cooking spray.
Whisk 1st five ingredients in large bowl. Sprinkle with pepper. Set aside.
Cook sausage and pepper until sausage is cooked through and the peppers are brown in spots about 7 minutes.

Arrange half the bread slices in the prepared pan. Pour half the egg mixture over the bread. Sprinkle with half of the cheese, then half of the sausage-pepper mixture. Repeat laying. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake Strata until puffed and brown, about 1 hour. Cool slightly.

I am classifying this as comfort food. The bread, the egg and cheese are perfect.
I had enough to make a small casserole to bring to my dad. I see the possibility for a lot of variations with the recipe.

1 comment:

Debi said...

Now what is it!!????? Is it the elusive Pizza-Bread-Cheesy-Meat-Pie served only on holy days??