home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
eggsdair
/
breakfas.t_s
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
2KB
From: Sherri Eastman <eastman@solstice.jpl.nasa.gov>
Newsgroups: rec.food.recipes
Subject: Basil Breakfast Strata
Date: 18 May 1994 04:18:15 -0400
Organization: University of Kentucky, Dept. of Math Sciences
Message-ID: <2rcj07$2os@s.ms.uky.edu>
BASIL BREAKFAST STRATA
(Silver Palate Goodtimes Cookbook)
1 cup milk
1/2 cup dry white wine
1 day old loaf swiss peasant bread or
French bread cut into 1/2 inch slices
8 ounces prosciutto, thinly sliced
2 cups arugula leaves (1 bunch)
3 tablespoons olive oil
1 pound basil torta cheese, thinly sliced
3 ripe tomatoes, sliced
1/2 cup basic Pesto
4 eggs beaten
salt and freshly ground black pepper, to taste
1/2 cup heavy or whipping cream
One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or
2 slices of bread in the milk mixture. Gently squeeze as much liquid as
possible from the bread without tearing it.
Place the bread in a 12 inch round or oval au grain dish and cover with a
slice of prosciutto, several arugula leaves dipped in olive oil, some
slices of basil torta, and a few tomato slices. Drizzle sparingly with
pesto. Repeat the layering, overlapping the bread slices slightly, until
the dish is filled
Beat the eggs with salt and pepper to taste and pour evenly over the layers
in the dish. Cover with plastic wrap and refrigerate overnight.
The following day remove the dish from the refrigerator and let warm to
room temperature.
Preheat oven to 350 degrees
Drizzle the top with the cream and bake until puffy and browned, 45 minutes
to 1 hour. Serve immediately.
6 portions
Basic Pesto
2 cups fresh basil leaves
4 medium size cloves, garlic chopped
1 cup walnut meats (or pine nuts)
1 cup best quality olive oil
1 cup freshly grated imported Parmesan Cheese
1/4 cup freshly grated imported Romano cheese
Salt and freshly ground black pepper, to taste.
Process the basil, garlic, and walnuts (or pine nuts) in a food processor
fitted with a steel blade or in 2 batches in a blender, until finely
chopped.
With the machine running, pour in the oil in a thin, steady stream.
Add the cheeses, a big pinch of salt, and a liberal grinding of pepper.
Process briefly to combine. Remove to a bowl and cover until ready to use.
Yield 2 cups.
Saddlebreds are Forever