Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tomatoes
Basil dressing
Mozzarella cream
Bread
Pain perdu
How it's done
Tomatoes
Place the tomatoes in a bowl. Add the oil, season and mix. Spread half of the tomatoes on a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the tomatoes, allow to cool slightly and add to the remaining tomatoes in the bowl, mix.
Basil dressing
Puree the basil, pine nuts, balsamic and oil until smooth, season.
Mozzarella cream
Place the mozzarella in a bowl, add the crème fraîche, lemon zest and chilli flakes, mix and season.
Bread
Whisk the eggs, milk and parmesan in a wide dish, season. Place the slices of bread in the dish, leave to soak for approx. 10 mins. Turn the bread and leave to soak for a further 10 mins.
Pain perdu
Heat the oil in a non-stick frying pan. Reduce the heat, fry the bread in batches for approx. 2 mins. on each side until golden brown. Plate up the mozzarella cream and basil dressing, top with the pain perdu and tomatoes. Garnish with basil and pine nuts.
| Note: | This dish is perfect as a starter or light main. Use double the quantities to satisfy larger appetites. |
|---|---|
| Tip: | If there is some egg-parmesan-mixture remaining in the dish after the bread has been soaked, spread this over the bread with a spoon before frying. |
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