|12 ounces||Plain country bread; (two day old)|
|2 tablespoons||Parmesan cheese|
|1 cup||Olive oil|
|2 pounds||Very ripe fresh tomatoes; chopped|
|1 teaspoon||Tomato paste|
|1 large||Leek; (only the white|
|; part), finely|
|1 pinch||Hot pepper flakes|
|12||Basil leaves; chopped|
|1½ quart||Chicken and veal consume; (mixed together)|
|Salt and pepper to taste|
|1 quart||Grape seed oil|
|16||Basil leaves; washed and dried|
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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