Become part of our Famiglia! Your Choice of Wines and Penny shipping! Let’s do this.

Italian Pancetta Strata

Breakfast is not only the most important meal of the day but sometimes the most delicious! Sparkling with Breakfast. Download Recipe PDF


Italian Pancetta Strata

1/3 pound pancetta, finely chopped
4 tablespoons butter
1 medium sweet onion, chopped
2 cups fresh mushrooms, sliced
3 cups fresh spinach, chopped
10 large eggs
1 cup heavy whipping cream
1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper
8 ounces mascarpone cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Asiago cheese
Optional (Apricot Reserves)
3 tablespoons fresh basil, chopped

How To Make

In a large skillet, saute pancetta until crisp, stirring. May need to add a little butter to pan. Remove with slotted spoon and keep drippings in pan. Add 1 tablespoon butter and heat. Add onion, cook until tender about 6 minutes. Transfer onion to bowl.
Add rest of the butter and saute mushrooms, cook 3 minutes and then add spinach and cook for a minute. Mix together pancetta, mushrooms, spinach, onions together in a bowl and add to a greased 13 by 9 inch pan.
Beat the eggs, cream, salt and pepper until blended. Beat in mascarpone cheese and blend. Pour into 13 by 9 inch pan and top with mozzarella and Asiago cheese. (If you want the Apricot preserves, you would add on top) Bake for 40 minutes. Let sit about 5 minutes before serving to set.