GIADA'S SPINACH AND PANCETTA STRATA YUMMY!
From Giada DeLaurentiis Everyday Italian comes this great dish. Perfect for brunch, parties or potlucks. I made this for a big family dinner (everyone raved!) and did some minor tweaking to the original recipe by adding more onion, garlic and pancetta. I also used a loaf of sour dough bread.
Provided by kiwidutch
Categories Spinach
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
- Add the onion to the pan drippings in the same skillet and sauté until translucent, about 4 minutes. Add the spinach and garlic. Sauté over medium-low heat until the garlic is tender, about 2 minutes.
- Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
- Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
- Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata.
- Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
- Preheat the oven to 350 degrees F.
- Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300.2, Fat 19.5, SaturatedFat 7.1, Cholesterol 372, Sodium 716.8, Carbohydrate 11.9, Fiber 1.9, Sugar 8.7, Protein 19.9
SPINACH AND PANCETTA STRATA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
- Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
- Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
- Preheat the oven to 350 degrees F.
- Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
SHELLS WITH CRISPY PANCETTA AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the shells:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
- For the sauce:
- Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.
SHELLS WITH CRISPY PANCETTA AND SPINACH - GIADA DE LAURENTIIS
LOVE Giada De Laurentiis . . . this is one of her great recipes. LOTS of spinach- can cut in half if you are not a huge fan- but yummy none the less!
Provided by greyghost
Categories Pasta Shells
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Shells:.
- Boil large pot of salted water over high heat.
- Add pasta and cook until tender but firm to bite, 8-10 minutes.
- Drain pasta.
- Warm olive oil in large skillet over medium heat.
- Add pancetta, cook until lightly golden, about 5 minutes.
- Remove pancetta with slotted spoon to large bowl, let cool.
- Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
- Stir to combine.
- Stuff shells with about 2 TBS. of spinach mixture.
- Place shells in large buttered baking dish.
- Sauce:.
- Melt butter in medium saucepan.
- Add garlic and cook for 1 minute.
- Add cream and simmer.
- Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
- Stir until cheese is melted.
- Pour sauce over shells.
- Top with remaining 1/4 cup asiago cheese.
- Bake until golden on top, about 25 minutes.
- Remove and serve immediately.
SPINACH WITH PANCETTA
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 25m
Yield Four servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
- Heat the pancetta in a skillet and cook until rendered of fat.
- Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED SPINACH WITH CRISP PANCETTA
Tender spinach tastes even better when topped with crumbled pancetta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
- Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.
Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g
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