Fried Green Tomatoes And Pasta

* Exported from MasterCook *

FRIED GREEN TOMATOES AND PASTA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.

Recipe By : corradini56@wilma.wharton.upenn.edu
Rec.Food.Recipes Digest



- - - - - - - - - - - - - - - - - -