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Basil & Vegetable Strata

This classic Italian strata has been adapted for Passover and is a great choice to serve as part of a Passover brunch. You can use day old or lightly toasted 1/2 inch thick slices of French or Italian bread instead of the matza when it's not Passover. Also, be sure to brown (not burn!) the squash for the best flavor.

Emile Henry Le Potier 9-Inch Square Baking Dish


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Preheat oven to 350.

Rub bottom of your baking dish with butter or olive oil to grease the pan. rub the top of each matzo with the garlic clove. Lay the matzo to cover bottom of the dish, breaking to fit if necessary. Season with salt and pepper.

Pour the milk into a 1 qt measure or a bowl with a puring spout. Whisk in eggs, vigorously, then whisk in half the cheese, the red pepper, and more salt and pepper. Add basil and stir gently. Set aside.

In a large saute pan, heat the oil on medium high. Saute onion, stirring occasionally, until transluscent (about 5 minutes). Meanwhile, trim the squash, cut lengthwise into quarters, then slice into 1/3 inch thick pieces. Stir the squash into the onion, spread into a single layer and allow to sit undisturbed for 1-2 minutes to encourage browning (check before you turn them)

Meanwhile, seed the tomatoes and chop coarsely. When the squash is lightly browned on both sides, and is crisp-tender, stir in the tomatoes and remove vegetables from heat.

Using a slotted spoon, transfer vegetables to the baking dish, spreading them evenly over the matzah. Stir the egg and milk mixture, and gently pour it into dish. Top with remaining cheese.

Bake until the milk and egg mixture sets, about 40-45 minutes. Remove from over; let cool for 5 minutes before serving.

To serve, slice into squares with the edge of a spatula, and use the spatula to life out the pieces.

Ingredients

Enough matzah to layer the bottom of your baking dish

5 large eggs
1 clove garlic, lightly crushed
salt, freshly ground pepper
2 c. milk or a mixture of milk & cream
1/2 c. freshly grated parmigiano reggiano, divided
pinch dried red pepper flakes
1 loosely packed cup of basil leaves, chopped
2 tbsp. olive oil
1 small onion, finely chopped
2 medium summer squash or zucchinis
2 ripe tomatoes

Makes 4-6 servings.

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