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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 c. Lowfat milk
- 1/2 c. Dry white wine
- 1 x Day old loaf swiss peasant bread or possibly french bread, cut into 1/2 inch slices
- 8 ounce Prosciutto, thinly sliced
- 2 c. Arugula leaves
- 3 Tbsp. Extra virgin olive oil
- 1 lb Basil torta cheese, thinly sliced
- 3 x Ripe tomatoes, sliced
- 1/2 c. Basic pesto (below)
- 4 x Large eggs beaten Salt and freshly grnd black pepper, to taste
- 1/2 c. Heavy or possibly whipping cream
- 2 c. Fresh basil leaves
- 4 x Cloves (medium) garlic, minced
- 1 c. Walnut meats (or possibly pine nuts)
- 1 c. Best quality extra virgin olive oil
- 1 c. Freshly grated imported parmesan cheese
- 1/4 c. Freshly grated imported romano cheese Salt and freshly grnd black pepper, to taste
Direcciones
- One day before serving, mix the lowfat milk and wine in a shallow bowl. Dip 1 or possibly 2 slices of bread in the lowfat milk mix. Gently squeeze as much liquid as possible from the bread without tearing it. Place the bread in a 12 inch round or possibly oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in extra virgin olive oil, some slices of basil torta, and a few tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, till the dish is filled. Beat the Large eggs with salt and pepper to taste and pour proportionately over the layers in the dish. Cover with plastic wrap and chill overnight.
- The following day remove the dish from the refrigerator and let hot to room temperature. Preheat oven to 350 degrees Drizzle the top with the cream and bake till puffy and browned, 45 min to 1 hour. Serve immediately. 6 portions.
- Basic Pesto: Process the basil, garlic, and walnuts (or possibly pine nuts) in a food processor fitted with a steel blade or possibly in 2 batches in a blender, till finely minced. With the machine running, pour in the oil in a thin, steady stream. Add in the cheeses, a big healthy pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover till ready to use.
- Yield 2 c..
- /Large eggs
- Chill OVERNIGHT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 683 | |
| Calories from Fat 561 | 82% |
| Total Fat 63.57g | 79% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 327mg | 14% |
| Potassium 402mg | 11% |
| Total Carbs 12.3g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.99g | 3% |
| Protein 15.46g | 25% |
