Ottolenghi Test Kitchen : Shelf Love--recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: a Cookbook (9780593234372) by Ottolenghi Yotam; Murad Noor & Yotam Ottolenghi

Author:Ottolenghi, Yotam; Murad, Noor & Yotam Ottolenghi [Murad, Noor & Ottolenghi, Yotam]
Language: eng
Format: epub
Publisher: Random House Digital
Published: 2021-11-02T00:00:00+00:00

Kale pesto strata with Gruyère and mustard

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Chilling time: 4 hours to overnight

We’re all about this strata, or savory bread pudding, as it’s one to assemble a day ahead, ready to be popped into the oven when you’re about an hour away from dinner. A lot less stress with little mess for when your guests are around, and a great one to have as a veggie main or as part of a brunch spread.

Serves 4–6

1 lb 2 oz/500g sourdough loaf, ends discarded (but crusts intact) and loaf sliced into ¼-inch/½cm-thick slices

2½ oz/75g kale, stems discarded and leaves roughly torn

2 cups/40g parsley, roughly chopped

¾ cup/15g oregano leaves

1 small Fresno chile, roughly chopped (2 tbsp), seeded if you don’t like heat

1 large shallot, roughly chopped into 6 wedges (½ cup/75g)

2 garlic cloves, roughly chopped

9 tbsp/135ml olive oil, plus extra for greasing

½ cup/50g coarsely grated Parmesan

½ cup/60g coarsely grated Gruyère

3 large eggs

3 large egg yolks

3 cups/700ml whole milk

1¼ cups/300ml heavy cream

1½ tbsp Dijon mustard

1½ tbsp roughly chopped capers

1½ tbsp apple cider vinegar

salt and black pepper

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