*  Exported from  MasterCook  *

                          BASIL BREAKFAST STRATA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : None                             Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 (1 bunch)
   3       tb           Olive oil
   1       lb           Basil torta cheese, thinly
                        -sliced
   3                    Ripe tomatoes, sliced
     1/2   c            Basic Pesto
   4                    Eggs beaten
                        Salt and black pepper
     1/2   c            Heavy or whipping cream
                        -----BASIC PESTO-----
   2       c            Fresh basil leaves
   4       md           Cloves, garlic chopped
   1       c            Walnut meats or pine nuts
   1       c            Olive oil
   1       c            Freshly grated imported
                        -Parmesan Cheese
     1/4   c            Fresh grated Romano cheese
                        Salt and ground black pepper

  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
  
  2 cups fresh basil leaves 4 medium size cloves, garlic
  chopped 1 cup walnut meats (or pine nuts) 1 cup best
  quality olive oil 1 cup freshly grated imported
  Parmesan Cheese 1/4 cup freshly grated imported Romano
  cheese Salt and freshly ground black pepper, to taste.
  
  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.
 


                   - - - - - - - - - - - - - - - - - -