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Pancetta and Gorgonzola Strata



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Pancetta and Gorgonzola Strata

The New Basics Cookbook
The New Basics Cookbook

by Julee Rosso & Sheila Lukins, 1989, Workman Publishing

“If you can’t find pannetone – an Italian sweet cake with a
bread-like texture – substitute an eggy bread such as challah.”

8 portions

8 ounces thinly sliced pancetta (Italian bacon)
8 ounces panettone
1 1/4 cups heavy or whipping cream
1 1/4 cups milk
1 teaspoon salt
Dash of Tabasco sauce
5 eggs
12 ounces sweet Gorgonzola cheese, rind removed, crumbled
12 ounces St. -André cheese, rind removed, crumbled
1/4 cup fresh rosemary leaves, finely chopped,
or 1 tablespoon dried rosemary, crumbled

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1. Butter the bottom and sides of a 2 1/2-quart soufflé dish, and set
it aside.
2. 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
towels, and set aside.
3. Slice the panettone into eight 1-inch-thick slices. Lightly toast them
on both sides, and reserve.
4. 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. Sprinkle
them evenly with half of the remaining ingredients: Gorgonzola, Saint
André, and rosemary, and half of the reserved pancetta. Cover with
the remaining 4 slices, and then the remaining cheeses, rosemary,
and pancetta.
6. Pour the egg mixture over the layers, cover, and set aside for
30 minutes.
7. Preheat the oven to 350 degrees F.
8. Uncover the dish, and bake until the strata is bubbling and
golden, 40 minutes.
9. Remove the dish from the oven and let it rest 10 minutes
before serving.

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