Sausage, Bell Pepper, and Fontina Cheese Layers
(Strati di Salsiccia, Peperoni, e Fontina)
Ingredients:
6 large eggs
2 and 1/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound spicy Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
One 1-pound loaf rustic French bread, cut into 1/2-inch thick slices
2 cups (loosely packed) coarsely grated Fontina cheese
Directions:
Preheat oven to 350°F.
Butter 13 x 9 x 2-inch ceramic or glass baking dish.
Whisk first 7 ingredients in large bowl; sprinkle generously with pepper.
Set aside.
Place sausage in large nonstick skillet; push to 1 side.
Add bell pepper to other side of skillet.
Saute over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7-8 minutes.
Arrange half of bread slices in prepared dish.
Pour half of egg mixture over.
Sprinkle with half of cheese, then half of sausage-pepper mixture.
Repeat layering.
Let stand 20 minutes, occasionally pressing on bread to submerge.
Bake dish until puffed and brown, about 1 hour.
Cool slightly. Serves 8 to 10.