Strata (food)

Strata or stratta is a family of layered casserole dishes in American cuisine.

This article is about the dish. For the chef, see Alessandro Stratta.
Breakfast stratta

The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). It was popularized in the 1984 Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.[1]

Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients. The dish requires a rest of anywhere between one hour and overnight before it is baked. It is served warm.

Cheese strata

The earliest strata recipe known is a 1902 recipe for Cheese strata, a gratin of layers of bread, white sauce, and cheese, but no eggs.[2]

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See also

Notes
  1. "Basil Breakfast Strata", page 123, as noted in the revised version "Saturday Summer Strata" from A Real American Breakfast - The Best Meal of the Day, Any Time of the Day, by Cheryl Atlers Jamison and Bill Jamison, Morrow Cookbooks/HarperCollins Publishers (2002) and FoodWine.com at https://www.foodwine.com/food/special/2002/breakfast/strata.html
  2. Juniata L. Shepperd, Handbook of household science, 1902 full text


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