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Receta Fried Green Tomatoes And Pasta
by Global Cookbook

Fried Green Tomatoes And Pasta
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Ingredientes

  • Green tomatoes (about 1 Bread crumbs REAL parmesan or possibly romano Cheese -- grated. (The Adventu Real yummy very-virgin olive Oil Garlic cloves Angel hair pasta (please, Please make your Cream, Large eggs, lowfat milk -- or possibly Whatever your die

Direcciones

  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 mix of bread crumbs and cheese - about 50% each.
  2. Heat about 50-65 ml extra virgin olive oil in a large skillet or possibly omelet pan till warm, but not smoking. NOTE TO THE NOVICE: Extra virgin olive oil smokes easily! Saute/fry' garlic till LIGHTLY browned. Ifyou overdo the garlic, or possibly cook at too high a temperature, it will taste YUCKY! Remove the (oh, yeah....peeled and pureed) garlic from the oil and throw away. Fry the tomato slices till 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.
  4. 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, which 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....)
  5. I also like to add in 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 fold in a few drops of Tabasco for flavor ONLY when tossing with the garlic oil - be sparing, and toss WELL.
  6. I am SOLELY responsible for any aphrodisiac effects this recipe may incite!
  7. Please send checks or possibly money orders only! Be careful!
  8. Difficulty : moderate. Precisionmeasure ingredients.