Lunch: Panzanella Strata

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Panzanella Strata

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

Butter, for greasing and to dot the top
1/4 cup EVOO
2 to 3 cloves garlic, thinly sliced
2 cubanelle peppers
1 large red sweet pepper
1 red onion, chopped
1 chile pepper, Fresno, jalapeno or Italian cherry, thinly sliced or finely chopped
1 pint cherry tomatoes
Salt and pepper
8 eggs
1 pint cream or half-and-half
1 1/2 cups grated Parmigiano-Reggiano
1/4 cup fresh flat leaf parsley, chopped
Small handful fresh basil leaves, torn or sliced
6 cups chopped or torn stale bread, white or peasant-style

Instructions

Grease a casserole dish with some butter, set aside.
Heat a large skillet over medium-high heat with the EVOO. Add the garlic, cubanelles, sweet peppers, onions and chiles, then stir. Cook to tender-crisp, 5 minutes. Add the tomatoes, and season with salt and pepper. Remove from the heat and cool.
Whisk together the eggs, cream, half of the cheese, the parsley, basil and some salt and pepper.
Arrange the bread and cooled vegetables in the casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with the remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead.
To serve, bring the casserole to room temperature. Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes.

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