Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. BASIL BREAKFAST STRATA

  3. 6 Preparation Time :

  4. Categories : None Breakfast

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 c Milk

  7. 1/2 c Dry white wine

  8. 1 Day old loaf swiss peasant

  9. -bread or French bread cut -into 1/2 inch slices

  10. 8 oz Prosciutto, thinly sliced

  11. 2 c Arugula leaves (1 bunch)

  12. 3 tb Olive oil

  13. 1 lb Basil torta cheese, thinly

  14. -sliced

  15. 3 Ripe tomatoes, sliced

  16. 1/2 c Basic Pesto

  17. 4 Eggs beaten

  18. Salt and black pepper

  19. 1/2 c Heavy or whipping cream

  20. --BASIC PESTO--

  21. 2 c Fresh basil leaves

  22. 4 md Cloves, garlic chopped

  23. 1 c Walnut meats or pine nuts

  24. 1 c Olive oil

  25. 1 c Freshly grated imported

  26. -Parmesan Cheese

  27. 1/4 c Fresh grated Romano cheese

  28. Salt and ground black pepper

  29. One day before serving, mix the milk and wine in a

  30. shallow bowl. Dip 1 or 2 slices of bread in the milk

  31. mixture. Gently squeeze as much liquid as possible

  32. from the bread without tearing it.

  33. Place the bread in a 12 inch round or oval au grain

  34. dish and cover with a slice of prosciutto, several

  35. arugula leaves dipped in olive oil, some slices of

  36. basil torta, and a few tomato slices. Drizzle

  37. sparingly with pesto. Repeat the layering,

  38. overlapping the bread slices slightly, until the dish

  39. is filled

  40. Beat the eggs with salt and pepper to taste and pour

  41. evenly over the layers in the dish. Cover with

  42. plastic wrap and refrigerate overnight.

  43. The following day remove the dish from the

  44. refrigerator and let warm to room temperature.

  45. Preheat oven to 350 degrees

  46. Drizzle the top with the cream and bake until puffy

  47. 45 minutes to

  48. 1 hour. Serve immediately.

  49. 6 portions

  50. Basic Pesto

  51. 2 cups fresh basil leaves

  52. 4 medium size cloves, garlic

  53. 1 cup walnut meats (or pine nuts)

  54. 1 cup best

  55. quality olive oil 1 cup freshly grated imported

  56. Parmesan Cheese 1/4 cup freshly grated imported Romano

  57. cheese Salt and freshly ground black pepper, to taste.

  58. Process the basil, garlic, and walnuts (or pine nuts)

  59. in a food processor fitted with a steel blade or in 2

  60. batches in a blender, until finely chopped.

  61. With the machine running, pour in the oil in a thin,

  62. steady stream.

  63. Add the cheeses, a big pinch of salt, and a liberal

  64. grinding of pepper. Process briefly to combine.

  65. Remove to a bowl and cover until ready to use.

  66. Yield 2 cups. - - - - - - - - - - - - - - - - - -

Comments

882,796
Send feedback