Winter Strata

SuperValu David Gillick Winter Strata SuperValu David Gillick Winter Strata

This dish gets its name from the original recipe that uses ‘strata’, or layers, of bread. It is a great way to use up leftover bread you may have at home.

2 people 25 minutes 10 minutes


  • 75 g Bacon lardons
  • 3 - Free Range Eggs
  • 50 g Low-fat mozzarella grated
  • 250 ml Milk
  • 100 g Multigrain cob bread torn into smaller pieces
  • 1 tbsp Olive Oil plus extra for drizzling
  • 50 g Parmesan Cheese grated
  • 1 pinch Pepper
  • 150 g Ricotta Cheese
  • 1 pinch Salt
  • 1 tbsp SuperValu Fresh Sage chopped plus extra to garnish
  • 100 g SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes
  • 100 g SuperValu Spiralised Trio of Veg

To Serve:

  • 120 g SuperValu Tapas Selection


1. Preheat the oven to 175°C/gas mark 3. Beat the eggs and milk together in a bowl. Add the ricotta, Parmesan, mozzarella and bread and mix until well combined. Season with salt and
freshly ground black pepper. Set aside.

2. Heat the oil in a frying pan over a medium heat. Add the bacon and cook for 4 minutes. Stir in the spiralised vegetables and sage and cook for a further 4 minutes. Tip into the eggy bread mixture and stir well.

3. Divide the strata mix between two ramekins and bake in the oven for 15 minutes. Put the whole cherry tomatoes, still on the vine, on a tray drizzled with a little olive oil and bake alongside the strata.

4. Serve the strata with the cherry tomatoes, antipasti meats and an extra sprinkle of shredded sage.

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