Basil Breakfast Strata

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Title: Basil Breakfast Strata
Yield: 6 Servings
Categories: Eggs


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
3 tb Olive oil
1 lb Basil torta cheese; thinly
3 Ripe tomatoes; sliced
1/2 c Basic pesto (below)
4 Eggs beaten
Salt and freshly ground
-black pepper; to taste
1/2 c Heavy or whipping cream

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

From: Sherri Eastman

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.




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