Premio Sausage Strata Recipe
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2 tablespoons extra virgin olive oil
8 slices Italian bread - day old is fine
1 pound Premio Cheese and Basil Sausage, thawed and sliced 1/4 inch think
1/4 cup sweet basil leaves - washed and coarsely chopped
2 portobello mushroom caps - washed and cut into 1 inch cubes
3 roma tomatoes - thinly sliced
1/2 cup Parmesan Reggiano cheese - grated
3 eggs - lightly beaten
1 cup light cream
1/2 teaspoon garlic salt
1/2 teaspoon coarsely ground white pepper
3 tablespoons Romano cheese for garnish - grated
1/4 teaspoon paprika for garnish
1 tablespoon whole milk Ricotta cheese per serving
In prepared baking dish, place 4 slices of Italian bread.
Brush with extra virgin olive oil.
Begin layering sausage discs, sweet basil, mushrooms and tomatoes.
Sprinkle each layer with grated parmesan.
In 4 cup glass measure, combine eggs, light cream, garlic salt and white pepper.
Whisk until well blended.
Pour egg mixture over sausage filling.
Top with remaining bread slices.
Brush each with remaining olive oil and sprinkle with Romano cheese and paprika.
Cover and refrigerate at least four hours to allow bread to soften.
Bake in a preheated 350 degree oven for 45 minutes until golden brown and bubbly.
Serve slices topped with ricotta cheese.
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