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Ingredientes
- 1/2 c. Buttermilk
- 1 x Egg
- 1 Tbsp. Flour Salt and pepper to taste
- 1 lrg Green tomato (about 1/2 to 3/4 lb.), cut into 1/2-inch slices Vegetable oil for frying
- 1/2 c. Cornmeal
- 1 lrg Ripe tomato, seeded and minced
- 1 x Garlic clove, chopped
- 1 x Shallot, chopped
- 8 x Freshly picked basil leaves, plus extra for garnish
- 3 Tbsp. Balsamic vinegar
- 1/2 c. Extra virgin extra virgin olive oil Salt and pepper to taste Tabasco pepper sauce, to taste
- 4 ounce Ricotta salata, crumbled
Direcciones
- In a shallow dish, whisk together buttermilk, egg, flour and salt and pepper to taste. Place tomato slices in mix. Place cornmeal in a shallow dish and season with salt.
- In a large heavy skillet heat 1/4-inch of vegetable oil. When warm but not smoking, dredge tomato slices in cornmeal and fry till golden and crisp. Be sure to not overcrowd the skillet. Transfer to a paper towel lined plate to drain.
- To make vinaigrette, combine the tomato, garlic, shallot, basil leaves and vinegar in a blender. Blend till smooth and add in oil in a stream with salt and pepper and Tabasco to taste.
- To serve, place fried green tomatoes on a plate, drizzle with dressing and top with crumbled ricotta salata. Garnish with fresh basil sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 630g | |
| Calories 512 | |
| Calories from Fat 67 | 13% |
| Total Fat 7.57g | 9% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 224mg | 9% |
| Potassium 1222mg | 35% |
| Total Carbs 91.22g | 24% |
| Dietary Fiber 7.3g | 24% |
| Sugars 23.45g | 16% |
| Protein 18.75g | 30% |
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