Pancetta and Gorgonzoia Strata

Name: Pancetta and Gorgonzoia Strata
Cuisine: Italy
Ingredients: 8 ounces pannetone; 8 ounces thinly sliced pancetta (Italian bacon); 1¼ cups heavy or whipping cream; 1¼ cups heavy or whipping cream; 1 teaspoon salt; 1¼ cups milk; 5 eggs; Dash of Tabasco sauce; 12 ounces St.-André cheese, rind removed, crumbled; 12 ounces sweet Gorgonzola cheese, rind removed, crumbled; ¼ cup fresh rosemary leaves, finely chopped, or 1 tablespoon dried rosemary, crumbled

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

If you can’t find pannetone—an Italian sweet cake with a breadlike texture—substitute an eggy bread such as challah.

Ingredients

8 ounces thinly sliced pancetta (Italian bacon)
8 ounces pannetone
1¼

Europe
Italy
Breakfast
Supper
Brunch
Gluten-free

Method

Butter the bottom and sides of a 2½-quart soufflé dish, and set it aside.
Chop the pancetta into 54 inch pieces. Sauté them in a heavy skillet over medium-low heat until just crisp, 10 minutes. Drain on paper towels, and set aside.
Slice the pannetone into ei