Basil Breakfast Strata

* Exported from MasterCook *

BASIL BREAKFAST STRATA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk
1/2 c Dry white wine
1 Day old loaf swiss peasant
-bread or French bread cut
-into 1/2 inch slices
8 oz Prosciutto, thinly sliced
2 c Arugula leaves (1 bunch)
3 tb Olive oil
1 lb Basil torta cheese, thinly
-sliced
3 Ripe tomatoes, sliced
1/2 c Basic Pesto
4 Eggs beaten
Salt and black pepper
1/2 c Heavy or whipping cream
-----BASIC PESTO-----
2 c Fresh basil leaves
4 md Cloves, garlic chopped
1 c Walnut meats or pine nuts
1 c Olive oil
1 c Freshly grated imported
-Parmesan Cheese
1/4 c Fresh grated Romano cheese
Salt and ground black pepper

One day before serving, mix the milk and wine in a
shallow bowl. Dip 1 or 2 slices of bread in the milk
mixture. Gently squeeze as much liquid as possible
from the bread without tearing it.

Place the bread in a 12 inch round or oval au grain
dish and cover with a slice of prosciutto, several
arugula leaves dipped in olive oil, some slices of
basil torta, and a few tomato slices. Drizzle
sparingly with pesto. Repeat the layering,
overlapping the bread slices slightly, until the dish
is filled

Beat the eggs with salt and pepper to taste and pour
evenly over the layers in the dish. Cover with
plastic wrap and refrigerate overnight.

The following day remove the dish from the
refrigerator and let warm to room temperature.

Preheat oven to 350 degrees

Drizzle the top with the cream and bake until puffy
and browned, 45 minutes to 1 hour. Serve immediately.

6 portions

Basic Pesto

2 cups fresh basil leaves 4 medium size cloves, garlic
chopped 1 cup walnut meats (or pine nuts) 1 cup best
quality olive oil 1 cup freshly grated imported
Parmesan Cheese 1/4 cup freshly grated imported Romano
cheese Salt and freshly ground black pepper, to taste.

Process the basil, garlic, and walnuts (or pine nuts)
in a food processor fitted with a steel blade or in 2
batches in a blender, until finely chopped.

With the machine running, pour in the oil in a thin,
steady stream.

Add the cheeses, a big pinch of salt, and a liberal
grinding of pepper. Process briefly to combine.
Remove to a bowl and cover until ready to use.

Yield 2 cups.



- - - - - - - - - - - - - - - - - -