Pappa al pomodoro con timballo di pane e basilico fritto

Yield: 1 servings

Measure Ingredient
12 ounces Plain country bread; (two day old)
½ quart Milk
4 \N Eggs
3 \N Garlic cloves
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
\N \N ; part), finely
\N \N ; chopped
1 pinch Hot pepper flakes
12 \N Basil leaves; chopped
1½ quart Chicken and veal consume; (mixed together)
\N \N Salt and pepper to taste
1 quart Grape seed oil
16 \N 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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