*  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.
  
 
 
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