| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats, Grains | Dujour06, New | 1 | servings | |
INGREDIENTS
| 12 | oz | Plain country bread; (two day old) |
| 1/2 | qt | Milk |
| 4 | Eggs | |
| 3 | Garlic cloves | |
| 2 | tb | Parmesan cheese |
| 1 | c | Olive oil |
| 2 | lb | Very ripe fresh tomatoes; chopped |
| 1 | ts | Tomato paste |
| 1 | lg | Leek; (only the white |
| ; part), finely | ||
| ; chopped | ||
| 1 | pn | Hot pepper flakes |
| 12 | Basil leaves; chopped | |
| 1 1/2 | qt | Chicken and veal consume; (mixed together) |
| Salt and pepper to taste | ||
| 1 | qt | Grape seed oil |
| 16 | Basil leaves; washed and dried |
INSTRUCTIONS
BREAD TIMBALLE TOMATO SOUP FRIED BASIL Preheat oven to 375 degrees F. 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. 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. 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 F for 30 minutes. 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. 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. 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. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9087 Converted by MM_Buster v2.0l.
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