Recipe - Pappa Al Pomodoro Con Timballo Di Pane E Basilico Fritto

BREAD TIMBALLE
12 ounce Plain country bread; (two
day old)
One half qt Milk
4 Eggs
3 Garlic cloves
2 tablespoon Parmesan cheese

TOMATO SOUP
1 cup Olive oil
2 pound Very ripe fresh tomatoes;
chopped
1 teaspoon Tomato paste
1 lg Leek; (only the white
; part), finely
; chopped
1 pn Hot pepper flakes
12 Basil leaves; chopped
1 One half qt Chicken and veal consume;
(mixed together)
Salt and pepper to taste

FRIED BASIL
1 qt Grape seed oil
16 Basil leaves; washed and
dried

Preheat oven to 375 degrees F. First, prepare the timballe. Cut the bread
into 1inch 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