Ingredients Jump to Instructions ↓


  2. 1 cup milk

  3. 1/2 cup dry white wine

  4. 1 day old loaf swiss peasant bread or French bread cut into 1/2 inch slices

  5. 8 ounces prosciutto, thinly sliced

  6. 2 cups arugula leaves (1 bunch)

  7. 3 tablespoons olive oil

  8. 1 pound basil torta cheese, thinly sliced

  9. 3 ripe tomatoes, sliced

  10. 1/2 cup pesto

  11. 4 eggs beaten

  12. salt

  13. freshly ground black pepper

  14. 1/2 cup heavy or whipping cream

  15. One day before serving, mix the milk and wine in a shallow bowl.

  16. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as

  17. much liquid as possible from the bread without tearing it.

  18. Place the bread in a 12 inch round or oval au grain dish and cover

  19. with a slice of prosciutto, several arugula leaves dipped in olive

  20. oil, some slices of basil torta, and a few tomato slices. Drizzle

  21. sparingly with pesto. Repeat the layering, overlapping the bread

  22. slices slightly, until the dish is filled.

  23. Beat the eggs with salt and pepper to taste and pour evenly over

  24. the layers in the dish. Cover with plastic wrap and refrigerate

  25. overnight.

  26. The following day remove the dish from the refrigerator and let

  27. warm to room temperature.

  28. Preheat oven to 350 degrees

  29. Drizzle the top with the cream and bake until puffy and browned,

  30. 45 minutes to

  31. 1 hour. Serve immediately.

  32. 6 portions

  33. Pesto

  34. 2 cups fresh basil leaves

  35. 4 medium size cloves, garlic chopped

  36. 1 cup walnut meats (or pine nuts)

  37. 1 cup best quality olive oil

  38. 1 cup freshly grated imported Parmesan Cheese

  39. 1/4 cup freshly grated imported Romano cheese

  40. Salt and freshly ground black pepper, to taste.

  41. Process the basil, garlic, and walnuts (or pine nuts) in a food

  42. processor fitted with a steel blade or in 2 batches in a blender,

  43. until finely chopped.

  44. With the machine running, pour in the oil in a thin, steady stream.

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

  46. pepper. Process briefly to combine. Remove to a bowl and cover

  47. until ready to use.

  48. Yield 2 cups.


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