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Categories:
heavy cream milk buttermilk fresh tender rosemary egg white wine fresh ground black pepper kosher salt baguette pecorino beets nutmeg carmelized yellow onions Parmesan rosemary
Viewed: 42 - Published at: 9 years agoIngredients
- 1/2 cup heavy cream
- 1/2 cup organic whole milk
- 2/3 cup buttermilk
- 1/2 teaspoon fresh tender rosemary leaves, finely chopped
- 1 egg, beaten
- 1 tablespoon white wine, pinot grigio
- 1/2 teaspoon fresh ground black pepper
- pinch of kosher salt
- 1 1/2 cups baguette, chopped and cubed
- 2/3-1 cups fresh pecorino toscano, grated
- 1 cup cubed roasted beets dressed in a mix of tarragon vinegar, with a bit of honey and a few drops of white truffle oil
- sprinkle of freshly grated nutmeg
- 1/4 cup carmelized yellow onions
- sprinkle of freshly grated parmesan
- sprigs of rosemary
Method
- Preheat the oven to 350 degrees.
- Whisk together the milk, cream, and buttermilk.
- Add the beaten egg and wine and whisk. Add the pepper, salt, and rosemary.
- Toss the bread cubes together with the cubed roasted, dressed beets and caramelized onions. Add these to a buttered baking dish (@10-12 inches by 2 inches deep).Gently add in the grated pecorino. Pour the liquid mixture over this.
- Sprinkle with nutmeg and parmesan. Bake for about 25 minutes until golden brown.
- Serve with sprigs of fresh rosemary and a glass of pinot noir.
