Red and Green Italian Strata | Dorothy Lane Market

Red and Green Italian Strata

PREP TIME 25 mins
COOK TIME 4 hr 45 min
SERVINGS 8
Chef Carrie Walters
  • POSTED Sep 17th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • ½ cup sun-dried tomatoes (not packed in oil), chopped
  • 12 oz hot Italian sausage, casing removed
  • 3½ cups milk
  • 8 eggs
  • 1 tsp thyme, minced
  • ¼ tsp salt and pepper, or more to taste
  • 1 DLM Unbleached White Sandwich Loaf, crust trimmed and bread cut into 1-inch pieces
  • ½ cup onion, chopped
  • ½ cup Parmigiano-Reggiano, grated
  • 1 cup mozzarella, grated
  • ¼ cup soft fresh goat cheese, crumbled
  • ¼ cup fresh basil or parsley, for garnish

INSTRUCTIONS

1
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
2
Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
3
Using slotted spoon, transfer sausage to paper towels and drain well.
4
Butter a 13x9x2-inch glass baking dish.
5
Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
6
Add sun-dried tomatoes, sausage, bread, onion and Parmigiano-Reggiano cheese and stir to blend. Transfer to prepared dish.
7
Cover and refrigerate at least 4 hours or overnight.
8
Preheat oven to 375ºF.
9
Bake strata uncovered until puffed and golden brown, about 45 minutes.
10
Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 more minutes.
11
Transfer pan to rack and cool 5 minutes. Garnish with parsley and/or basil if desired.

IN THIS RECIPE

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Red and Green Italian Strata

Dorothy Lane Market
PREP TIME 25 mins
COOK TIME 4 hr 45 min
SERVINGS 8

INGREDIENTS

  • ½ cup sun-dried tomatoes (not packed in oil), chopped
  • 12 oz hot Italian sausage, casing removed
  • 3½ cups milk
  • 8 eggs
  • 1 tsp thyme, minced
  • ¼ tsp salt and pepper, or more to taste
  • 1 DLM Unbleached White Sandwich Loaf, crust trimmed and bread cut into 1-inch pieces
  • ½ cup onion, chopped
  • ½ cup Parmigiano-Reggiano, grated
  • 1 cup mozzarella, grated
  • ¼ cup soft fresh goat cheese, crumbled
  • ¼ cup fresh basil or parsley, for garnish

INSTRUCTIONS

1
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
2
Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
3
Using slotted spoon, transfer sausage to paper towels and drain well.
4
Butter a 13x9x2-inch glass baking dish.
5
Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
6
Add sun-dried tomatoes, sausage, bread, onion and Parmigiano-Reggiano cheese and stir to blend. Transfer to prepared dish.
7
Cover and refrigerate at least 4 hours or overnight.
8
Preheat oven to 375ºF.
9
Bake strata uncovered until puffed and golden brown, about 45 minutes.
10
Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 more minutes.
11
Transfer pan to rack and cool 5 minutes. Garnish with parsley and/or basil if desired.

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