| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Molto02 |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Over-ripe tomatoes, cores |
|
|
removed |
| 1 1/2 |
c |
Torn up day old bread |
| 1/4 |
c |
Fresh basil leaves |
| 1 |
T |
Chopped fresh thyme leaves |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 8 |
oz |
Fresh Dungeness or Maryland |
|
|
crab meat |
| 2 |
T |
Extra-virgin olive oil |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Juice and zest of 1 lemon |
| 1 |
t |
Crushed red pepper flakes |
| 2 |
|
Scallions, thinly sliced |
| 4 |
|
Baguette, toasted and cooled |
INSTRUCTIONS
In a food processor, blend tomatoes until liquid. Add day old bread,
basil, thyme and season aggressively with salt and pepper. If too
thick, thin with water. Allow to sit in a cool place. In a medium
mixing bowl, toss crab meat, 2 tablespoons extra-virgin oil, juice and
zest of 1 lemon, red pepper and scallion gently together and season
lightly with salt. Divide cool tomato soup among 4 bowls. Place 1
slice baguette in center of each bowl. Float 2 ounces crab meat
mixture on top of each baguette slice and serve. This recipe yields 4
servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV
FOOD NETWORK ~ (Show # MB-5672 broadcast 01-23-1997) Downloaded from
their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR
MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-02-1997 Recipe by:
Mario Batali Converted by MM_Buster v2.0l.
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