strada recipe
Corn Bread and Broccoli Rabe Strata
1 1/2 tbsp extra virgin olive oil, more for the pan
1 garlic clove, minced
1/4 tsp crushed red pepper flakes
1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups)
1 tsp kosher salt
1/4 cup chopped roasted red pepper
1/4 cup chopped pitted calamata olives
8 large eggs
4 cups half and half or whole milk
1/4 tsp ground black pepper
2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated Gruyere cheese (about 1 1/2 cups)
1. Lightly oil a 9 by 13 inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium high. Cook stirring occasionally, for 2 minutes.
Add 1/2 tsp salt and 1/4 cup water (if using). Reduce heat to medium, cover and cook until broccoli rabe is very tender, about 3 minutes longer. Transfer to a bowl and stir in roasted pepper and olives.
2. Whisk together eggs, half and half or milk,, remaining 1/2 salt and black pepper.
3. Spread the corn bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour cream mixture evenly over corn bread. Sprinkle with Gruyere. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
4. Remove strata from the refrigerator about half an hour before baking and let it rest at room temperature. Bake at 350 F until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Serves 6 as main course, or 10 as side dish.