Ingredients Jump to Instructions ↓

  1. Bread Timballe

  2. 12 oz 340g Two-day-old plain country bread

  3. 1/2 Milk

  4. 4 Eggs

  5. 3 Garlic cloves

  6. 2 tablespoons 30ml Parmesan cheese

  7. Tomato Soup

  8. 1 cup 237ml Olive oil

  9. 2 lbs 908g / 32oz Very ripe fresh tomatoes - chopped

  10. 1 teaspoon 5ml Tomato paste

  11. 1 teaspoon 5ml Leek, white part only - finely chopped (large)

  12. 1 Hot pepper flakes

  13. 12 Basil leaves - chopped

  14. 1 1/2 Chicken and veal consume mixture

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

  17. Fried Basil

  18. 1 Grape seed oil

  19. 16 Basil leaves - washed and dried

Instructions Jump to Ingredients ↑

  1. Recipe title translation: Tomato Soup with a Bread Timballe and Fried Basil)

  2. Preheat oven to 375 degrees. First, prepare the timballe. Cut the bread into 1-inch cubes. In a bowl mix together the milk and eggs. Add the bread to the milk mixture and let soak until the bread is soft.

  3. Place garlic in a pot of water and poach them, but change the water the first three times the water boils. (This will remove the bitter flavor from the garlic.) Place garlic in a blender and puree. Add garlic and Parmesan cheese to the bread mixture. Season to taste with salt and pepper.

  4. Place mixture into a blender and puree until coarse. Pour mixture into 4 small buttered ramekins and place in a large baking dish. Pour water into the baking dish, enough to come half way up the ramekins. Place baking dish in the oven and bake at 375 degrees for 30 minutes.

  5. On to the soup. In a large pot heat olive oil for 2 minutes. Add tomatoes, tomato paste, leeks and hot pepper flakes. Bring to a boil and add the basil leaves and the consume. Add salt and freshly ground pepper to taste. Cook for 20 minutes over low heat.

  6. For the basil: heat oil in a fry pan until very hot. Fry 4 or 5 basil leaves at a time. Fry the basil leaves until they get a glossy green and drain on a dry towel and keep warm until ready to serve.

  7. To Serve: Place one timballe in the middle of the dish. Pour the soup around it and place fried basil leaves on top of the timballe.

  8. This recipe yields 4 servings.


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