| 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 |
tb |
Chopped fresh thyme leaves |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
oz |
Fresh Dungeness or Maryland crab meat |
| 2 |
tb |
Extra-virgin olive oil |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Juice and zest of 1 lemon |
| 1 |
ts |
Crushed red pepper flakes |
| 2 |
|
Scallions; thinly sliced |
| 4 |
sl |
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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