Recipe - Basil Breakfast Strata

1 cup Milk
One half cup Dry white wine
1 Day old loaf swiss peasant
bread or french bread; cut
into One half inch slices
8 ounce Prosciutto; thinly cut or sliced up
2 cup Arugula leaves
3 tablespoon Olive oil
1 pound Basil torta cheese; thinly
cut or sliced up
3 Ripe tomatoes; cut or sliced up
One half cup Basic pesto (below)
4 Eggs beaten
Salt and freshly ground
black pepper; to taste
One half cup Heavy or whipping cream

BASIC PESTO
2 cup Fresh basil leaves
4 Cloves (medium) garlic;
chopped
1 cup Walnut meats (or pine nuts)
1 cup Best quality olive oil
1 cup Freshly grated imported
parmesan cheese
One fourth cup Freshly grated imported
romano cheese
Salt and freshly ground
black pepper; to taste

From: Sherri Eastman eastman@solstice.jpl.nasa.gov

Date: 18 May 1994 04:18:15 0400

(Silver Palate Goodtimes Cookbook)

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: 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.

REC.FOOD.RECIPES ARCHIVES

/EGGS

REFRIGERATE OVERNIGHT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.