Side Pannel
Fried Green Tomatoes and Pasta
Fried Green Tomatoes and Pasta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- Green tomatoes (about 1
- -md per serving
- Bread crumbs
- REAL parmesan or romano
- Cheese -- grated. (The
- Adventu
- Real yummy very-virgin olive
- Oil
- Garlic cloves
- Angel hair pasta (please,
- Please make your
- Cream, eggs, milk -- or
- Whatever your die
Directions
1. Slice the tomatoes about 1/2 cm thick. (Vary this according to your
success at frying the suckers!) Dip in cream, then in a mixture of bread
crumbs and cheese about 50% each.
2. Heat about 50-65 ml olive oil in a large skillet or omelet pan until
hot, but not smoking. NOTE TO THE NOVICE: Olive oil smokes easily! Saute'
garlic until LIGHTLY browned. Ifyou overdo the garlic, or cook at too high
a temperature, it will taste YUCKY! Remove the (oh, yeah....peeled and
pureed) garlic from the oil and discard. Fry the tomato slices until crusty
and lightly browned on each side. The tomatoes should be softened, but not
mushy. You will probably find it necessary to make more batches of garlic
oil from time to time, as you fry up the slices of green tomato. This is
good.
3. You will finally toss all the (cooked) pasta with the remaining
garlic-ky oil (there should be plenty of this!). If there is some cream
left over, a LITTLE of this should go in too. Top with the fried tomato
slices and a generous helping of shredded cheese and a little bit of bread
crumbs.
Author's Notes: This recipe was made for me and my family by my uncle,
Larry Ross, former advertising directory of Food & Wine and author of
Nanny's Texas Table cookbook. The point is, this man is brilliant, and I'm
proud to claim him as an uncle. Foodwise, that is. I could eat at his place
for years. It's a little loose, and I've had more and less success with it
at varying times, but this is the general idea. Most recently, I made it
for my long-time girlfriend with a salmon mousse made with cream cheese
topped with capers and lemon, and we ended up eating bites of the mousse
with the green tomato/pasta. (Actually, we ended up doing something quite
different, but culiNARily speaking....)
I also like to add some grated black pepper you should really invest in
some very, very fresh peppercorns from a good source, if possible. The
difference is major trust me! Also, I mix in a few drops of Tabasco for
flavor ONLY when tossing with the garlic oil be sparing, and toss WELL.
I am SOLELY responsible for any aphrodisiac effects this recipe may incite!
Please send checks or money orders only! Be careful!
Difficulty : moderate. Precision
: measure ingredients.
success at frying the suckers!) Dip in cream, then in a mixture of bread
crumbs and cheese about 50% each.
2. Heat about 50-65 ml olive oil in a large skillet or omelet pan until
hot, but not smoking. NOTE TO THE NOVICE: Olive oil smokes easily! Saute'
garlic until LIGHTLY browned. Ifyou overdo the garlic, or cook at too high
a temperature, it will taste YUCKY! Remove the (oh, yeah....peeled and
pureed) garlic from the oil and discard. Fry the tomato slices until crusty
and lightly browned on each side. The tomatoes should be softened, but not
mushy. You will probably find it necessary to make more batches of garlic
oil from time to time, as you fry up the slices of green tomato. This is
good.
3. You will finally toss all the (cooked) pasta with the remaining
garlic-ky oil (there should be plenty of this!). If there is some cream
left over, a LITTLE of this should go in too. Top with the fried tomato
slices and a generous helping of shredded cheese and a little bit of bread
crumbs.
Author's Notes: This recipe was made for me and my family by my uncle,
Larry Ross, former advertising directory of Food & Wine and author of
Nanny's Texas Table cookbook. The point is, this man is brilliant, and I'm
proud to claim him as an uncle. Foodwise, that is. I could eat at his place
for years. It's a little loose, and I've had more and less success with it
at varying times, but this is the general idea. Most recently, I made it
for my long-time girlfriend with a salmon mousse made with cream cheese
topped with capers and lemon, and we ended up eating bites of the mousse
with the green tomato/pasta. (Actually, we ended up doing something quite
different, but culiNARily speaking....)
I also like to add some grated black pepper you should really invest in
some very, very fresh peppercorns from a good source, if possible. The
difference is major trust me! Also, I mix in a few drops of Tabasco for
flavor ONLY when tossing with the garlic oil be sparing, and toss WELL.
I am SOLELY responsible for any aphrodisiac effects this recipe may incite!
Please send checks or money orders only! Be careful!
Difficulty : moderate. Precision
: measure ingredients.
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