Fried Green Tomatoes And Pasta

* Exported from MasterCook *

Fried Green Tomatoes And Pasta

Recipe By : corradini56@wilma.wharton.upenn.edu Rec.Food.Recipes Digest
Serving Size : 0 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
green tomatoes (about 1 medium 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. If you 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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