Marche Strata Recipe

Crinella Family Cookbook

If you'd like to receive notification about updates to our site, please submit your email address.

Enter Email Address

Brunch and Luncheon Dishes A few stuffings: Pumpkin Stuffing Bread Crumb Stuffing Simple Sausage Stuffing Rice Stuffing Italian Sandwiches: Tuscan Sandwich Sonoma Summer Sandwich Ultimate Jack Sandwich Main Dishes Sonoma Flan Skewered Mozzarella Green Rice Torta Trentino Terrine Savoy Sauce or Filling Ricotta Pancakes Banana Pancakes Vegetable Dishes Tomato Caprese Salad Padrone Peppers	Marche Strata
	Sliced French Bread, sour dough or other rustic bread 1/8 cup Crinella Sauvignon Blanc 1/2 cup Pesto 1 cup roasted Bell peppers 2 cups shredded Mozzarella cheese 8 large eggs 1 cup milk 1 cup cream 1/4 teaspoon sea salt 1/8 teaspoon pepper 1/2 cup excellent pitted olives, not salt cured 2 tablespoons grated parmesan or dry Jack cheese
	Spray a casserole with cooking spray. Cut enough slices of bread to fit in the bottom of a casserole. Brush each slice with Sauvignon Blanc and spread the pesto over each slice. Fit the bread into the bottom of the casserole, pesto side up. Dry the bell peppers and cut into slices. Place the olives, peppers and mozzarella on the bread. In a separate bowl beat the eggs, milk and cream with the salt and pepper and pour over the bread. Sprinkle the Parmesan cheese on top. Cover and refrigerate for at least two hours or overnight. Heat the oven to 325 degrees. Bake for 50 minutes or until a knife inserted, comes out clean. Serves 8. *Enjoy with our 2006 Pinot Noir.*