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and Gorgonzola Strata
The New Basics Cookbook
by Julee Rosso & Sheila Lukins, 1989, Workman
you can’t find pannetone – an Italian sweet cake with a
texture – substitute an eggy bread such as challah.”
ounces thinly sliced pancetta (Italian bacon)
1/4 cups heavy or whipping cream
1/4 cups milk
of Tabasco sauce
ounces sweet Gorgonzola cheese, rind removed, crumbled
ounces St. -André cheese, rind removed, crumbled
cup fresh rosemary leaves, finely chopped,
or 1 tablespoon dried rosemary, crumbled
Imported cheeses, specialty meats, and thousands
of gourmet products at igourmet.com
Butter the bottom and sides of a 2 1/2-quart soufflé dish, and set
Chop the pancetta into 1/2-inch pieces. Sauté them in a heavy skillet
over medium-low heat until just
crisp, 10 minutes. Drain on paper
Slice the panettone into eight 1-inch-thick slices. Lightly toast
both sides, and reserve.
Whisk together the cream, milk, salt, Tabasco, and eggs in a
medium-size bowl. Set aside.
5. Lay 4 slices of the
panettone in the prepared soufflé dish.
them evenly with half of the remaining ingredients: Gorgonzola,
and rosemary, and half of the reserved pancetta. Cover with
4 slices, and then the remaining cheeses, rosemary,
Pour the egg mixture over the layers, cover, and set aside for
Preheat the oven to 350 degrees F.
8. Uncover the dish, and bake until the strata is bubbling and
9. Remove the dish from the oven and let it rest 10 minutes
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