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Savour the Flavours: Strata Recipe with Sun-Dried Tomato, Basil and Feta

If you’re on the lookout for a delicious and easy-to-prepare dish that delivers on both flavour and presentation, look no further than a strata. This layered casserole, often consisting of bread, eggs, and a variety of flavourful ingredients, is not only pleasing to the palate but also an ideal dish for brunch gatherings, family breakfasts, or even a comforting dinner. In this article, we’ll explore a delightful variation featuring sun-dried tomatoes, fresh basil, and creamy feta cheese.

What is Strata?

Originating from Italian cuisine, the term "strata" refers to layers, and that’s precisely what this dish is all about. Typically made with stale bread that soaks up a rich egg mixture, strata can be served warm or at room temperature and is incredibly versatile. You can incorporate nearly any ingredients you fancy, making it a perfect way to utilise leftovers or seasonal produce.

Ingredients

For a scrumptious strata that serves 6-8 people, you will need:

• 500g of day-old crusty bread (sourdough or ciabatta works beautifully)
• 5 large eggs
• 500ml of whole milk
• 200g of sun-dried tomatoes (packed in oil, drained and roughly chopped)
• 150g of feta cheese (crumbled)
• Fresh basil leaves (a generous handful, torn or chopped)
• 1 teaspoon of dried oregano
• Salt and pepper, to taste
• 2 tablespoons of olive oil (for greasing the dish)

Instructions

1. Prepare the Bread: Start by cutting the crusty bread into bite-sized cubes. If your bread is particularly fresh, you may want to leave it out overnight to dry out a bit, or you can lightly toast the cubes for a few minutes.

2. Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and dried oregano for an added depth of flavour.

3. Combine Ingredients: Stir in the sun-dried tomatoes, crumbled feta, and fresh basil into the egg mixture. This is where the strata begins to take on its vibrant colours and irresistible aromas.

4. Assemble the Strata: Grease a large baking dish (about 23×33 cm) with olive oil. Layer half of the bread cubes at the bottom, followed by half of the egg mixture. Repeat with the remaining bread and then pour over the rest of the egg mixture. Press down gently to ensure all the bread is submerged in the liquid.

5. Chill: For the best results, cover the baking dish and place it in the refrigerator for at least 30 minutes to an hour. This step allows the bread to soak up the custard mixture fully, resulting in a richer flavour and texture.

6. Bake: Preheat your oven to 180°C (160°C fan) or 350°F. Bake the strata for about 40-50 minutes, or until it is puffed up and golden brown on top. A knife inserted in the centre should come out clean.

7. Serve: Allow the strata to cool for a few minutes before slicing and serving. Garnish with additional fresh basil or a drizzle of olive oil for an extra touch of elegance.

Pairing Suggestions

This strata pairs beautifully with a fresh green salad dressed in a light vinaigrette to balance the richness of the egg and cheese. For a beverage, consider a sparkling wine, a robust coffee, or even a refreshing herbal tea to complement the flavours.

Conclusion

The sun-dried tomato, basil, and feta strata is a delightful twist on a classic dish that is sure to impress your family and friends. It’s not only straightforward to prepare but also allows for endless variations based on personal taste and seasonal ingredients. So why not give this recipe a go, and enjoy a taste of Italy right in your own kitchen? Whether for brunch or dinner, this strata is bound to become a staple in your culinary repertoire. Bon appétit!

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