A Rainy Day on the Amalfi Coast

    With Recipe for Roasted Tomato, Mozzarella, and Prosciutto Strata

Week one of our month-long stay in Italy began on the Amalfi coast in the town of Minori. The VRBO my husband Richard and I rented was as pictured and described. Villa Rose #5, our one-bedroom apartment, was appointed with all the necessities and delivered a majestic view. We chose Atrani as advised by relatives. It was August, the more popular coastal towns overpopulated with tourists. Our Villa's reviews stated there were many steps to navigate to get to Villa #5. We counted on our first journey into town, 350 stairs, to be exact. Seven hundred steps round-trip equals all you can eat pasta, a plausible exchange.

Weeks before our arrival, I asked for the person's contact info who would be available to help us during our stay. The name given was Rossella Mottola from Altracostiera in Amalfi. I generally like having some basics stocked in the Villa for convenience, and Rossella was happy to accommodate.

My list, compromised of staples that play nice together, consisted of these items: coffee, sugar, cereal, milk, cranberry juice, bottled water, bread, butter, prosciutto, cheese, olive oil, tomatoes, fresh basil, garlic, grated parmesan cheese, fresh mozzarella (Fiore di latte), yogurt and avocadoes. I know what you are thinking, yes wine and prosecco too. I didn't need to put lemons on the list; the Amalfi "Sfusato" lemons grow abundantly like giant globes of sunshine all over Amalfi. Rosella had Villa Rose #5 stocked as requested.

On our first morning, we woke up to torrential rain. I prepared the coffee in the Moka (small Italian espresso pot). I needed to do this six times to make two American size coffees heated with warmed milk. We listened to local news and found out that the schools and shops were closing due to the rainstorm. Good thing for our provisions! We stayed inside and enjoyed cuddling in the white cotton sheets drinking our coffee, and eating avocado toast. My husband did some work on his computer, and we planned for the next day. By afternoon, our thoughts turned to dinner. We didn't want to make the 700 step journey in the pouring rain to find out if the restaurants were open.

I entered the kitchen; it reminded me of my mother's kitchen from the 70s: Brown stove, fruit bowl, Italian ceramic tile, all familiar and comforting. I surveyed my ingredients and decided I had all the makings of a Strata. What is a Strata, you ask? A Strata is a casserole that consists of bread, eggs, and cheese. You can eat this casserole for breakfast, lunch, or dinner. On this particular day, we enjoyed it for both lunch and dinner.

Just an FYI, the sun shined every day for the rest of the trip. We didn't gain a pound, and we believe it was the result of climbing all those steps.

           Roasted Tomato, Mozzarella and Prosciutto Strata

Serves: 8

Ingredients:

12 large eggs

4 cups whole milk

8 cups of torn rustic bread (baguette or Italian bread)

5 fresh plum tomatoes, sliced lengthwise

Olive oil

1 tsp Kosher salt

Garlic powder to taste

½ tsp freshly ground pepper

4-ounce package  of diced prosciutto

1 1/2 cups shredded mozzarella

1 1/2 cups grated parmesan cheese

½  cup chopped fresh basil

Fresh thyme

Directions:

Preheat the oven to 350 degrees (175 degrees C)

1.       Roast tomatoes: Cut each tomato into 4 slices; you should wind up with 20 pieces. Place the tomatoes on a baking sheet fitted with a mesh rack. Sprinkle garlic powder and thyme over the tomatoes. Season with salt and pepper and then generously drizzle with olive oil. Bake for 45 minutes to 1 hour. Remove from the oven and leave to cool.

2.       In a large bowl, whisk the eggs, salt, pepper, prosciutto, mozzarella, parmesan, and basil. Add this mixture to the bowl with cubed bread. Toss to combine.

3.       Grease a 13x9 inch casserole dish. Place the mixture into the casserole dish. Place the roasted tomatoes across the top,  lightly pressing them into the Strata. Sprinkle the top with a little more parmesan cheese, if desired. Place in the fridge for at least 3 hours or overnight so that the bread and the eggs become very friendly.

4.       Bake for 45 -60 minutes until the center of the casserole is firm and golden brown.

Serving Suggestion: Drizzle with fresh-made or store-bought Pesto and also drizzle with a balsamic glaze.

Notes:

a.       Once you make the "custard" for the Strata, add the seasonings and bread cubes, you can create a Strata with endless possibilities. Great for breakfast, lunch, or dinner. Kids love it!

b.       Meats? Cooked crumbled sausage, dried chopped sausages, breakfast sausage are all excellent options.

c.       Cheeses such as Gruyere, Swiss, Provolone, Caciocavallo, and Cheddar add great flavor and texture.

d.       Veggies? My favorites are roasted asparagus, artichoke hearts, chopped spinach, and zucchini.

e.       Breakfast? Use cut-up challah bread tossed in melted butter, then toast in the oven. Prepare the egg custard with ground cinnamon,  nutmeg, and vanilla extract. Drizzle the top with real maple syrup. Refrigerate overnight, place in a 350-degree oven for 45-60 minutes until browned and fluffy.

Are you planning a trip someday to the Amalfi Coast? Call my friend Rossella Mottola at Altracostiera +39 089 873 6082. Email  www.altracostiera.com Villa rentals, excursions, tours, and so much more. Rosella has local expertise and a personality that is warm and accommodating to the last detail. True Italian style.