Basil, Garlic and Pine Nuts (Ingredients for Pesto)
Basil, Garlic and Pine Nuts
(Ingredients for Pesto)

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Pesto with Olive Oil in Small Bowl, Basil, Parmesan
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Basil Breakfast Strata

The Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase
1985, Workman Publishing Co., Inc.

Alibris

6 portions

1 cup milk
1/2 cup dry white wine
1 day-old loaf Swiss peasant bread or
French bread, cut into 1/2-inch slices
8 ounces prosciutto, thinly sliced
2 cups arugula leaves (1 bunch)
3 tablespoons olive oil
1 pound basil torta cheese, thinly sliced
3 ripe tomatoes, sliced
1/2 cup Basic Pesto (recipe follows)
4 eggs, beaten
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream

1. 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.
2. Place the bread in a 12-inch round or oval au gratin 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.
3. Beat the eggs with salt and pepper to taste and our evenly over the
layers in the dish. Cover with plastic wrap and refrigerate overnight.
4. The following day, remove the dish from the refrigerator and let
warm to room temperature.
5. Preheat oven to 350 degrees F. Drizzle the top with the cream and
bake until puffy and browned, 45 minutes to 1 hour.
Serve immediately.

Note: If you use a long, narrow baguette-type loaf, cut the slices on a
45-degree angle to allow for slightly bigger slices.

Basic Pesto

2 cups fresh basil leaves
4 medium-size cloves garlic, chopped
1 cup walnut meats
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

1. Process the basil, garlic, and walnuts in a food processor fitted with a
steel blade - or in 2 batches in a blender - until finely chopped.

2. With the machine running, pour in the oil in a thin, steady stream.
3. 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. Makes 2 cups.


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