In this strata you will find everything you expect from a good meal! It's beautiful, tastes SO good, smells a mile away and is great on its own, with potatoes or as part of a perfectly sophisticated Sunday roast menu! This strata just never disappoints! One might worry that it is difficult to prepare. It is not! You just need to know a few little tricks to turn an ordinary strata into an irresistible goodie. And then it doesn't matter whether you put in spring nettles, a heap of meat or just deliciously crunchy almonds.
I've been kind of obsessed with Easter strata since I was a little kid and I looked forward to it every year. It was even a bigger deal for me than the traditional sweet raisin bun! But my dream strata had to be the one with nettles with so much butter, as possible! There really is no substitution for butter in this strata!
What do we need to make Easter strata with nettles?
Good strata starts with good bread, of course! What bread to use for strata, you ask, and what to reach for? Ideally, homemade sourdough! Choose a loaf or bread that is ideally purely made from wheat flour. This is because wheat flour absorbs liquid best and retains its shape. For the fluffiest version, use white flour or just a small part of wholemeal flour. Of course, without seeds, bread spices and other such extras... just "plain white" bread, rolls or baguettes are perfect for strata.
Have a look at my favorite sourdough breads that I use for strata!
What ingredients can I add to the strata?
The magic of strata is that everyone can add what they like. I like to use blanched young nettles at Easter time and non-traditionally smoked tofu. Yes, smoked tofu! I just like it better than cured meat and even though it doesn't have that beautiful pink color, it still makes a lovely contrast in the strata! But don't forget to toast it nicely until golden brown before adding it to the mixture!
Of course, we don't have to make this strata just for Easter. With my strata obsession, I like to make it any time of the year, especially with spinach. I do put a good amount of spinach though and add slices of crunchy almonds!
Strata is also a great option for breakfast. After all, it's almost like a sandwich! Try adding diced ham, crumbled bacon, sauteed broccoli florets, leeks, onions or sun-dried tomatoes! Add a few grates of good quality cheese and success is guaranteed.
How to make Easter strata with nettles?
Whether we've baked our own sourdough bread, yeast bread or got a loaf from the store, be sure to dry them out a bit, before using! They will then absorb the yolk mixture better and the strata will be tastier. First, cut the bread into cubes about 1.5 cm thick. Spread the cubes out on a baking sheet and let them dry for a while. You can also use the oven, which you can heat on a low setting and toast the bread a little.
Meanwhile, prepare nettles or other green leaves. Some of my favorites are nettles, spinach, ground elder and chives. The green leaves are tender so just pour hot water over them. But you can also blanch them. Put them in boiling water for a while and then in ice water. They'll keep their beautiful green color better. this way.
Finally, prepare the tofu. Cut into cubes and fry in a pan with a little oil to make it golden. You can also fry the cured meat if you are using it but it is not necessary.
Separate the yolks and whites from the eggs. Place the yolks in a large bowl with the milk, salt, pepper, parsley and nutmeg and mix with a whisk until smooth. Add the cubes of bread (at least a little dried) to the yolk mixture and stir with a spatula. Try to stir gently so that the cubes don't break up too much and ideally wait until the bread has absorbed all the yolk mixture.
TIPS:
– you can grease the tin with butter and sprinkle with breadcrumbs before baking
- you can also prepare the strata the day before, just cover it with aluminum foil and put it in the fridge before baking
- you can also incorporate the butter directly into the mixture by beating the softened butter with the egg yolks. Of course, in this case all the ingredients must be at room temperature so that the butter does not curdle.
Recipe
Recipe for 6-8 servings
Easter strata with nettles
Ingredients:
- 350 g white bread (sandwich bread, baguettes, rolls,...)
- 6 eggs, yolks and whites separately
- 2 handfuls of young nettles (spinach, brussels ground elder, chives,...)
- 1 smoked tofu (200 g) or cured meat
- 250 ml milk
- 1 tsp salt
- 1 tsp dried parsley
- pinch of nutmeg and black pepper
- a couple of slices of butter
Instructions:
- Cut the bread into cubes about 1.5 cm thick. Spread the cubes out on a baking sheet and let them dry for a while. You can also use the oven, which you can heat on a low setting and toast the bread a little.
- Meanwhile, prepare nettles or other green leaves. Just pour hot water over them or blanch them.
- Cut tofu into cubes and fry in a pan with a little oil to make it golden. You can also fry the cured meat if you are using it but it is not necessary.
- Add the egg yolks to a large bowl with the milk, salt, pepper, parsley and nutmeg and mix with a whisk until smooth.
- Add the cubes of bread (at least a little dried) to the yolk mixture and stir with a spatula. Try to stir gently so that the cubes don't break up too much and ideally wait until the bread has absorbed all the yolk mixture.
- Then add the chopped blanched nettle leaves and the smoked tofu cubes.
- Beat the egg whites and gradually stir it into the egg yolk mixture with a spatula.
- Transfer the mixture to a greased baking tin lined with baking paper (mine is about 8x18x8 cm). Smooth the surface with a spatula and put the butter slices on top.
- Bake in a hot oven at 180 °C for approximately 45 minutes, until the strata is beautifully golden.
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