Pappa Al Pomodoro Con Timballo Di Pane E Basilico Fritto

Pappa Al Pomodoro Con Timballo Di Pane E Basilico Fritto Ingredients

BREAD TIMBALLE	1 teaspoon Tomato paste
12 ounce Country style white bread	1 large Leek only the white part; finely chopped
2 cup Milk	1 pinch Hot pepper flakes
4 large Eggs	12 leaves Fresh basil chopped
3 clove Garlic	6 cup Chicken consomme or chicken & veal if possible
2 tablespoon Parmesan	1/4 teaspoon Salt & pepper to taste
TOMATO SOUP	FRIED BASIL
1 cup Olive oil	4 cup Grape seed oil
2 pound Tomato very ripe	16 leaves Fresh basil washed

Instructions for Pappa Al Pomodoro Con Timballo Di Pane E Basilico Fritto

Preheat oven to 375F.

To prepare the TIMBALLE: Cut the bread into 1-inch 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 for 30 minutes.

To prepare the TOMATO 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.

To prepare the FRIED 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.

Main Ingredient: TomatoesCuisine: Italian

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