Panzanella Strata
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
59
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 cloves
Garlic (thinly sliced)1 large
Red Sweet Pepper1
Salt8
Eggs1.5 cups
Parmigiano (grated -reggiano)Directions:
1
Grease a casserole dish with some butter, set aside
2
Heat a large skillet over medium-high heat with the EVOO
3
Add the garlic, cubanelles, sweet peppers, onions and chiles, then stir
4
Cook to tender-crisp, 5 minutes
5
Add the tomatoes, and season with salt and pepper
6
Remove from the heat and cool
7
Whisk together the eggs, cream, half of the cheese, the parsley, basil and some salt and pepper
8
Arrange the bread and cooled vegetables in the casserole dish, it will mound up a bit
9
Pour the eggs over top of the casserole and top with the remaining cheese and a few dots of butter
10
Cover and chill overnight or a couple of days ahead
11
To serve, bring the casserole to room temperature
12
Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes