With the weekend approaching, all cooking readers are asking themselves the eternal question: What are we eating? To inspire you, La Presse proposes a recipe that will make your mouth water.
Published at 11:00 am.
Typically, a breading, unlike the strata, does not contain eggs. In her book Zuni Café, Judy Rodgers even states that a breading made with water (instead of milk or broth) is called acquacotta. However, this is more like a soup than a gratin. Let’s not be too purist! The following recipe contains cream and eggs for a firm hold.
Serves 6-8 people as a main course and 8-10 people as a side dish
Ingredients
- 5-6 tomatoes on ripe vines
- 1 liter 35% cream
- 5 eggs
- 12 g salt (1 tsp)
- 2 g ground pepper
- 2 cups sliced onions
- 1 packet of fresh basil
- 100 g grated Parmesan (about 1 cup lightly packed cheese)
- 2-3 tbsp. tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 loaf sliced sourdough bread (like Bâtard Moulin des Cèdres)
Preparation
Sauté the onions until caramelized. Set aside and let cool.Place the basil, 50 g Parmesan, garlic and olive oil in a mortar or food processor and puree. Pour into a large bowl.Add cream, eggs, salt and pepper to the pistou. Mix well with a whisk.Preheat the oven to 150°C (300°F).Line the bottom of an enameled cast iron baking dish (3.5 l capacity) with baking paper so that the cooled breading can be removed more easily from the dish. (Skip this step if you are serving the breading immediately after cooking. It just won’t come out of the mold. Serve with a spoon!)Dip the bread slices in the “pistou” mixture (like for French toast) and place a layer in the bottom of the baking dish. You may need to cut off some slices.Cut 4-5 mm thick tomato slices and place a layer on the bread. Salt and pepper the tomatoes.Place a thin layer of caramelized onions on top of the tomatoes and sprinkle with some Parmesan cheese.Repeat these steps one more time and finish with the Parmesan.Pour some of the egg and pistou mixture onto the bread layers. Make sure the bread is well soaked but not soggy.Continue alternating the ingredients in the same order (bread, tomatoes, salt and pepper, onions, parmesan). After each double row, pour more egg and pistou mixture onto the bread layers. The more carefully these steps are carried out, the more impressive the final cutting effect will be.When all layers are finished (the mixture may come under the edge or even overflow a little), add as much egg-pestou mixture as possible. The more, the softer the breading will be. For a drier breading, add less liquid.Cover the baking dish with aluminum foil, matte side out, pulling the paper up in the middle so it doesn’t touch the breading.Bake for 120 to 135 minutes or until the breading is set and the liquid appears to be completely absorbed.If the breading is being served immediately, cut it directly from the baking dish and serve. If the breading is made in advance, allow it to cool completely after cooking. Then cover and refrigerate overnight. The next day, run a spatula around the edge of the baking dish to make it easier to remove from the dish. Turn the breading onto a board or large platter. Cut into slices and place on a plate. Pour a spoonful of 35% cream on top and heat in the oven at 150-165°C (300-325°F).It is also possible to prepare the breading a day in advance and stop before baking. Keep refrigerated. When ready to cook, be sure to preheat the oven to 300°F (150°C) and add 30 to 40 minutes to the time in step 14 to ensure complete cooking.Published on lapresse.ca on April 15, 2017.
