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This Sicilian-style Strata is great for serving an early lunch or late breakfast because they can be prepared a bit of time before the actual baking. However, this Sicilian-style Strata recipe can also be served as entrees for dinner.
This recipe produces 8 servings
The ingredients for this convection oven recipe are:
1 loaf of crusty bread (Italian style preferred) cut into cubes.
1/4 cup roasted red peppers, chopped
1/4 cup green onions, sliced thinly
1/2 cup Parmesan cheese, grated
1 can (14 1/2 oz.) chopped tomatoes
1/4 cup pitted black olives, coarsely chopped
1/2 cup mozzarella cheese, shredded
6 large eggs
4 ounces of diced prosciutto or ham
3 cups milk
2 teaspoons Italian seasoning blend (better dried)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
2 tablespoons drained capers
To prepare the Sicilian-style Strata:
1. First, you should place half of the bread cubes in a baking dish which has been lightly oiled. This convection oven Sicilian-style strata recipe may need a baking dish that’s about 9 inches by 13. You then need to spread the green onions, prosciutto or ham, peppers and Parmesan cheese on top. Make sure that they are evenly distributed. After that, you need to place the remaining half of the bread cubes on top and cover that layer with tomatoes, olives and mozzarella cheese.
2. Beat the eggs and whisk them with the seasoning and milk. Pour the resulting mixture over the layered ingredients of the Sicilian-style Strata. Cover the dish and place in the refrigerator to chill for a few hours.
3. In a convection oven set to 325 degrees, bake the dish for about 40 to 50 minutes. After baking, you should let it stand and cool for 10 minutes. Sprinkle capers and parsley over the Sicilian-style Strata. Gut the dish into squares and then serve.
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Source by Roger Mitchell
