Subj : BH&G 3145
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 10:41:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fig, Pancetta & Goat Cheese Brunch Casserole
 Categories: Fruits, Pork, Cheese, Herbs, Breads
      Yield: 12 Servings
 
      2 tb Butter
      1 lb Yellow onions; peeled,
           - halved, sliced 1/4"
      1 ts Sugar
    1/2 ts Kosher salt
    1/4 ts Dried thyme; crushed
      4 oz To 6 oz thin sliced
           - pancetta
      7 c  To 8 cups ciabatta or crusty
           - baguette; in 1 1/2" cubes
      8 oz Fresh goat cheese
    3/4 c  Dried figs; stemmed, in 1/2"
           - pieces
      9 lg Eggs
    1/2 c  Extra-virgin olive oil
    1/2 c  Whipping cream
    1/2 c  Fresh grated Parmesan
           - cheese
    1/2 ts Kosher salt
    1/4 ts Fresh grated nutmeg
      2 tb Snipped fresh rosemary;
           - coarse chopped
 
  Butter a 3 quart baking dish; scatter the bread in the
  dish and set aside. In a large skillet heat the 2
  tablespoons butter over medium heat. Add the onions,
  sugar, and 1/2 teaspoon salt. Cook and stir for 10
  minutes. Add thyme and cook for 10 minutes more, stirring
  occasionally. Onions should be tender and lightly browned.
  Spoon over bread in dish.
  
  Return the skillet to the heat. Add pancetta slices and
  cook until lightly browned, but not crisp. Crumble goat
  cheese over onion mixture and top with pancetta and figs.
  
  In a large mixing bowl whisk the eggs well until blended.
  Whisk in the olive oil and cream until very well blended.
  Whisk in Parmesan, 1/2 teaspoon salt, and nutmeg. Pour egg
  mixture over layers in dish. Cover and chill at least 2
  hours or overnight.
  
  Remove baking dish from refrigerator and let stand at room
  temperature for 30 minutes. Set oven @ 350ºF/175ºC.
  In a small bowl stir together rosemary with just enough
  olive oil to coat and a pinch of kosher salt. Uncover
  dish; sprinkle casserole with rosemary mixture and several
  grinds of black pepper. Bake for 30 to 40 minutes until
  puffed and golden brown. Remove and cool on a wire rack
  for 10 minutes before serving. Sprinkle with additional
  fresh rosemary, if desired.
  
  Makes: 12 servings
  
  Better Homes & Gardens | April 2016
  
  MM Format by Dave Drum - 12 April 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Despite the hippy vibe, this stuff is very tasty.
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