| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Import |
6 |
Servings |
INGREDIENTS
|
|
Fresh plum or vine tomatoes |
|
|
Salt |
|
|
Black pepper; freshly ground |
|
|
Sugar |
|
|
Tomato passata |
|
|
Lemon juice |
|
|
Worchestershire and tobasco pepper sauces |
|
|
Good stale italian bread; decrusted and sliced |
|
|
Garlic cloves |
|
|
Virgin olive oil |
| 1 |
lg |
Bunch fresh basil |
INSTRUCTIONS
Have enough tomatoes to overfill the pudding basin you will use. Dip into
boiling water and peel them. Chop roughly and sprinkle with good sea salt
and pepper and a tiny bit of sugar. Pour some passata into a large soup
plate and season with lemon juice and Worstershire sauce, and maybe a touch
of Tabasco pepper sauce. Soak the bread slices briefly in this mixture and
line your bowl with them, leavin no cracks or crannies.
To the tomatoes add as much crushed garlic as you fancy, a good measure of
olive oil and lots of torn up basil leaves. Adjust the seasoning and pour
the whole lot into the bread lined bowl. Seal the top with more soaked
bread. Place the receptacle on top with weights and leave overnight in the
refrigerator. Turn out onto a fine dish and surround with goodies--quail
eggs, olives, peppers, capers or what you will. A bowl of sour cream might
be passed round with it, or good home-made mayonnaise.
formatted by [email protected]
Recipe by: Two Fat Ladies #FL1A03
Posted to MC-Recipe Digest V1 #797 by Sue <[email protected]> on Sep 22,
1997
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