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Antipasto strata with dill gremolata
Antipasto strata with dill gremolata
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Easy one-pan Mediterranean sourdough bake with salami, olives, eggplant, dill, and cheese. Flavorful and effortless side dish.
Ingredients:
  • 9 x 1.5cm-thick slices day-old sourdough bread
  • 100g Hungarian Salami
  • 9 large slices chargrilled eggplant
  • 1 bunch asparagus, trimmed, cut into 4cm lengths
  • 82.50 ml sun-dried tomatoes, chopped
  • 62.50 ml sliced kalamata olives
  • 8 eggs
  • 386.25 gm milk
  • 165.00 ml finely grated pecorino cheese
  • 82.50 ml chopped fresh dill sprigs
  • 2 tsp finely grated lemon rind
  • 1 small garlic clove, finely chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced and grease a 7cm-deep, 19cm x 24cm oval ovenproof dish with a 2.3-litre capacity.
  • Arrange the bread, salami, and eggplant vertically in the dish as shown in the picture. Place asparagus in between the slices, then top with tomatoes and olives for added flavor and color.
  • Combine whisked eggs, milk, and 1/2 cup of cheese in a bowl. Season generously with salt and pepper. Pour the mixture over the bread and let it rest for 10 minutes.
  • Cover the dish with foil and bake for 50 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 20 minutes until the top is golden and the strata is set. Let it stand for 10 minutes before serving.
  • Prepare the dill gremolata by mixing fresh dill, lemon zest, and minced garlic in a bowl. Sprinkle the prepared strata with the flavorful gremolata before serving.

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