Title: Rigodon
Categories: Italian
Yield: 4 Servings
| 1 1/2 | c | Cream |
| 3/4 | c | Milk |
| 1 | | Slice bacon, optional, Depending on meat chosen |
| 1 | tb | Butter |
| 3/4 | c | Cubed brioche |
| 1 | | Green onion,sliced |
| 1 1/2 | tb | Flour |
| 4 | | Eggs |
| 1 1/2 | c | Cubed meat |
| 1 | tb | Chopped fresh parsley |
| 1/4 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | c | Cubed mozzarella cheese |
| 1 | tb | Freshly grated Parmesan Cheese |
In a small saucepan,bring milk and cream to a boil.Set aside.Saute bacon
until crisp;drain and crumble.Set aside.Place butter in saucepan over
medium heat and toss brioche cubes to brown.Halfway through, place chopped
green onion in pan and saute with brioche until wilted. Set aside. In a
large bowl,whisk together flour and eggs until smooth.Add meat,
parsley,salt,pepper and mix again.Pour into greased 8 x 8" baking dish.
Sprinkle mozzarella cheese cubes evenly over top,followed by toasted
brioche-onion mixture.Sprinkle with Parmesan cheese and crumbled bacon.
Bake until set and lightly browned,about 30 minutes.Let cool at least an
hour before serving.