Thursday, August 30, 2007
Artichoke and Prosciutto Strata
I omit the Prosciutto to make it into a vege strata. I double it to fit into my 3" deep x 8" wide x 11" long baking dish. Single recipe is intended for an 8" square pan. It is super good.
1/2 oz dried porcini mushrooms
1/2 c porcini soaking liquid
4 large eggs
3 c half and half
1/2 tsp salt
1/4 tsp freshly ground pepper
8 c cubed crusty bread ( cut into 1 1/2" to 2" squares)
1/2 c fresh basil leaves cut into very thin strips ( cut then measure)
1/2 c fresh dill, chopped
1 x 6.5 oz jar marinated artichoke hearts, drained
3 oz prosciutto, cut into 1/2" wide strips
1/2 c grated Fontina cheese ( I use Gouda)
4 oz fresh goat cheese, crumbled
1/4 c grate Parmigiano Reggiano cheese
Soak the porcini in hot water to cover for about 30 min. Drain, reserving the liquid, and chop the mushrooms fine. Strain the liquid through a coffee filter or several layers of cheesecloth to remove any grit. Reserve 1/2 c.
Beat together the eggs, half and half, porcini liquid, salt and pepper until well blended. Adjust for seasoning. Place bread cubes in a large bowl and pour the egg mixture over it. Stir and let sit for 30 min, stirring occassionally.
Place half of the bread cubes on the bottom of a lightly buttered 8" square pan. Layer over this all the basil, dill, all of the artichoke hearts, half the prosciutto, half the porcini, half the Fontina, and half of the goat cheese. Cover with the other half of the bread cubes, and layer on the remaining ingredients in the same sequence. Sprinkle with the grated Parmesan cheese and pour any remaining custard over the top.
Refrigerate overnight. Next morning preheat oven to 350 and bake 1 hour, uncovered. If the top starts to brown too much, cover with foil. Let rest about 10 in before serving.
1/2 oz dried porcini mushrooms
1/2 c porcini soaking liquid
4 large eggs
3 c half and half
1/2 tsp salt
1/4 tsp freshly ground pepper
8 c cubed crusty bread ( cut into 1 1/2" to 2" squares)
1/2 c fresh basil leaves cut into very thin strips ( cut then measure)
1/2 c fresh dill, chopped
1 x 6.5 oz jar marinated artichoke hearts, drained
3 oz prosciutto, cut into 1/2" wide strips
1/2 c grated Fontina cheese ( I use Gouda)
4 oz fresh goat cheese, crumbled
1/4 c grate Parmigiano Reggiano cheese
Soak the porcini in hot water to cover for about 30 min. Drain, reserving the liquid, and chop the mushrooms fine. Strain the liquid through a coffee filter or several layers of cheesecloth to remove any grit. Reserve 1/2 c.
Beat together the eggs, half and half, porcini liquid, salt and pepper until well blended. Adjust for seasoning. Place bread cubes in a large bowl and pour the egg mixture over it. Stir and let sit for 30 min, stirring occassionally.
Place half of the bread cubes on the bottom of a lightly buttered 8" square pan. Layer over this all the basil, dill, all of the artichoke hearts, half the prosciutto, half the porcini, half the Fontina, and half of the goat cheese. Cover with the other half of the bread cubes, and layer on the remaining ingredients in the same sequence. Sprinkle with the grated Parmesan cheese and pour any remaining custard over the top.
Refrigerate overnight. Next morning preheat oven to 350 and bake 1 hour, uncovered. If the top starts to brown too much, cover with foil. Let rest about 10 in before serving.
