Bacon and Deadnettle Strata RecipeOrigin: Britain Period: Traditional |
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A Strata is a traditional Italian layered egg dish typically oven baked and cut into slices before serving. This is an adaptation of the classic version that uses wild deandettles instead of asparagus. Ingredients
125g French or Italian bread sliced about 12mm thick and cubed
Bacon and Deadnettle Strata Preparation:Method:Grease a 30cm square baking dish with butter or oil and scatter half the bread on the bottom. Combine the cheeses and scatter half over the bread. Fry the bacon in a dry non-stick pan until cooked then arrange half the bacon over the top, followed by half the deandettle tops. Repeat the layering process, starting with the bread then the cheese, bacon and deandettles. In the meantime, whisk together the eggs, milk, lemon juice and garlic then season to taste. Pour the egg mixture over all the ingredients in your dish and cover with a sheet of aluminium foil. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until a knife inserted into the centre of the dish emerges cleanly. Allow to cool then cut into squares and serve warm with a green salad or a plum tomato salad. |
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