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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: corradini56@wilma.wharton.upenn.edu
Date: 7 Oct 91 04:14:07 GMT
Subject: LACTO: Fried Green Tomatoes and Pasta
References: <kejjrqINNptj@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Green Tomatos recipes
Archive-Name: recipes/lacto/green-tomatoes+pasta
Keywords: recipe lacto green tomatoes pasta
Followup-To: rec.food.veg
Organization: University of Pennsylvania
Approved: aem@mthvax.cs.miami.edu
In article <kejjrqINNptj@mthvax.cs.miami.edu>,
U27468@uicvm.uic.edu (Nancy Bulinski) writes:
> I have ALOT of green tomatoes. Does anyone have a recipe for tomatoes
> that does not involve complicated canning procedures? Any
> recipes/suggestions for fried green tomatoes? Thanks in advance.
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....:-)
INGREDIENTS:
Green tomatoes (about 1 medium per serving)
Bread Crumbs
Grated (REAL!!!!) Parmesan or Romano cheese
(The adventurous may want to try Sap Sago, or Asiago)
Real yummy very-virgin olive oil
Garlic cloves
Angel hair pasta (please, PLEASE make your own...if not, I SUPPOSE
the store-bought "fresh" stuff will suffice...:-)
Cream, Eggs, Milk, or whatever your dietary requirements suggest as a
binder for the crumbs (if you have 'em, you probably should eat
something else!)
Slice the tomatoes about 1/4" 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.
Heat about 3-4 TBSP. 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 temp erature, 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. 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.
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.
Bon appetit!
Disclaimer: I am SOLELY responsible for any aphrodisiac effects this recipe
may incite! Please send checks or money orders only! Be careful!