RECIPE

Ribollita Strata

Rach’s recipe was inspired by a traditional Tuscan recipe for this substantial side, luncheon or light supper dish. If desired for a meal, serve with a salad. Plan to allow the strata to chill overnight or for a minimum of a couple of hours before cooking for 45 minutes.


For a vegetarian-friendly meal, feel free to substitute vegetable stock for the chicken stock.

Ingredients

  • 5-6 cups peasant bread (enough to fill a medium size casserole dish), torn or cubed
  • 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
  • 4 cloves garlic, finely chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2-3 small ribs celery with leafy tops, chopped
  • 1 small bunch Tuscan, dinosaur or curly kale, stemmed and thinly sliced or 1 box frozen chopped spinach, defrosted, wrung dry and separated
  • A few grates of nutmeg
  • 1 teaspoon dried oregano or marjoram (1/3 palmful)
  • A few sprigs of fresh thyme, finely chopped
  • 1 sprig rosemary, finely chopped
  • Salt and pepper
  • 3 tablespoons tomato paste
  • 2 cups chicken stock or vegetable stock (16 ounces)
  • 1 1/2 cups grated Parmigiano Reggiano cheese, divided
  • 9 large eggs
  • 1 cup whole milk

Preparation

Pre-heat the oven to 350°F.


Arrange the bread on a baking sheet and bake until lightly toasted. Transfer to a large mixing bowl. Turn off the oven.


Chop the vegetables and heat a large skillet with the EVOO, four turns of the pan, over medium-high heat. Add the garlic, onion, carrot and celery and sweat the veggies for a few minutes. Wilt in the kale or add the spinach. Season with nutmeg, oregano or marjoram, thyme, rosemary, salt and pepper. Cook to tender, 8-10 minutes. Stir in the tomato paste and cook for 1 minute, then add the stock and simmer for 5 minutes over medium-low heat.


Pour the mixture over the bread and add a few handfuls of cheese, about 3/4 cup. Toss to combine, transfer to a baking dish and cool.


Beat the eggs with milk, salt and pepper. Pour the egg mixture over the cooled bread casserole. Cover and chill overnight or for a minimum of a couple of hours.


Pre-heat the oven to 400°F. Top the casserole with a drizzle of EVOO and the remaining cheese. Bake until puffed and golden, 45 minutes.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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