INGREDIENTS

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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