Sea Aster and Cheese Strata is a modern British recipe (based on an Italian original) for a classic layered dish of bread and sea aster leaves bound with an egg-based custard. The full recipe is presented here and I hope you enjoy this classic British version of: Sea Aster and Cheese Strata.
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A Strata is a traditional Italian layered egg dish typically oven baked and cut into slices before serving. This is modern wild food version that uses sea aster leaves as an ingredient.
Ingredients:
125g French or Italian bread sliced about 12mm thick and buttered
120g Mozzarella cheese, grated
300g sea aster leaves, blanched, squeezed dry and coarsely shredded (or use a blend of sea aster and spinach)
1 tbsp butter
500ml milk
6 large eggs
45g fresh basil leaves, finely shredded
salt and freshly-ground black pepper, to taste
Method:
Grease a 30cm square baking dish (glass or ceramic is best), cut the brad into large squares and arrange half in the base of the dish. Top the bread with half the sea aster and then half the cheese. Repeat the layering, finishing with the cheese.
Meanwhile, whisk together the milk, eggs and basil leaves in a bowl. Season well and pour over the contents of the baking dish. Cover with clingfilm and set in the refrigerator for at least 30 minutes, for the bread to absorb the egg mixture.
Cover the dish with foil then place in an oven pre-heated to 180°C and bake for about 45 minutes, or until a knife inserted into the centre of the strata emerges cleanly.
Remove from the oven and allow to cool for 5 minutes before cutting into squares and serving.
