HAM, FONTINA, AND SPINACH BREAD PUDDING
Steps:
- Preheat broiler.
- Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side.
- Preheat oven to 350°F.
- Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté, stirring occasionally, until ham is lightly browned.
- Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
- Tuck spinach and ham between slices, reserving a little ham to sprinkle over top. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.
BAKED SPINACH WITH FONTINA
Categories Onion Side Bake Sauté Vegetarian High Fiber Spinach Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 main-course or 6 side-dish servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes.
- Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs.
- Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.
HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA
A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!
Provided by Nif_H
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
- Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
- In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
- Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.
FARFALLE WITH FONTINA, TASSO HAM, AND BABY SPINACH
Make and share this Farfalle With Fontina, Tasso Ham, and Baby Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 47m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to a boil; add in pasta; cook, stirring occasionally 9-10 minutes until al dente; drain and set aside.
- Preheat the broiler; set out 6 individual heatproof bowls, or a larger heatproof serving bowl.
- In a large saucepan, heat the olive oil over medium-high heat until almost smoking; add in the shallots; stir/saute until translucent, about 1 minute.
- Add in the cream and bring to a boil; stir and reduce 3-4 minutes until slightly thickened.
- Add in the cheese; stir until smooth; the sauce will be thick.
- Stir in the spinach and ham and remove from the heat.
- Add in the cooked pasta; toss until lightly coated; season to taste with salt and pepper.
- Divide among the smaller bowls or pour into the serving bowl; place under the broiler for 2-3 minutes until golden brown.
Nutrition Facts : Calories 722.1, Fat 44, SaturatedFat 25.7, Cholesterol 150.4, Sodium 328.7, Carbohydrate 60.9, Fiber 2.6, Sugar 2, Protein 21.1
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