SMOKED SCAMORZA, SPINACH AND PANCETTA PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
- Place the pancetta in a large skillet set over medium-high heat. Cook the pancetta, stirring often with a wooden spoon, until crispy, about 8 minutes. Drain half of the fat. Add the spinach and turn off the heat. Stir until the spinach wilts. Set aside.
- Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Sprinkle the dough with half of the cheese. Spoon the spinach mixture over the cheese layer and top with the remaining cheese. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.
- Meanwhile, in a medium skillet, heat the olive oil over medium heat. Crack the eggs in the oil and cook until the whites are set and the yolks are still runny, about 3 minutes. Top the pizza with the eggs and serve.
SPINACH & CHEESE STRATA
Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
Provided by Jennifer Segal, inspired by
Categories Breakfast & Brunch
Time 1h45m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
- Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
- In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
- Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
- Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.
Nutrition Facts : Calories 483, Fat 30g, Carbohydrate 30g, Protein 25g, SaturatedFat 16g, Sugar 4g, Fiber 4g, Sodium 1117mg, Cholesterol 280mg
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.
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
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.
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