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Ricotta and Red Pepper Strata

8 servings

• 2 red bell peppers, roasted and cut in 1-inch strips
• 1 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced
• Kosher salt and freshly ground pepper
• 1 (15-ounce) container ricotta cheese
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 5 large eggs (divided use)
• Freshly grated nutmeg, to taste
• 2 ½ cups milk
• 8 (½-inch-thick) slices firm Italian bread, preferably 1 day old
• 2 tablespoons chopped fresh basil

In a bowl, combine roasted peppers, oil, garlic, a pinch of salt and a grinding of pepper. Set aside. In a medium bowl, whisk ricotta, ½ cup of the parmesan, one egg and nutmeg. Set aside. In another bowl, whisk remaining four eggs until blended. Whisk in the milk, remaining ½ cup cheese, ½ teaspoon salt and a grinding of pepper.

Lightly coat a 2-quart shallow baking dish with butter. Use half the bread slices to make a layer in the baking dish, cutting them if necessary to fit tightly. Spread ricotta mixture over bread. Sprinkle with basil. Scatter roasted-pepper mixture on top. Use remaining bread slices to make a second layer. Pour egg mixture evenly over strata, using a spatula to press on the bread so the liquid is evenly absorbed. Cover with plastic and refrigerate for at least 4 hours, or overnight.

Preheat oven to 350 degrees. Uncover the strata and bake until puffed and browned, about 45 minutes.

(From “ The Good Egg ” by Marie Simmons, Houghton Mifflin.)

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