| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Sami |
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 12 |
|
Thin slices buffalo Mozzarella cheese |
|
|
Maldon rock salt and freshly ground black |
|
|
; pepper |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Aged balsamic vinegar |
| 1 |
|
Clove garlic; peeled and crushed |
|
|
; with a little salt |
| 1 |
tb |
Finely chopped red onion |
| 2 |
|
Beefsteak tomatoes; preferably green, |
|
|
; each cut |
|
|
; horizontally into 4 |
| 1 |
|
Thick slices |
|
|
Seasoned cornmeal or polenta for dredging |
| 6 |
tb |
Olive oil |
| 3 |
oz |
Unsalted butter |
| 1 |
|
Garlic clove; peeled and cut in 4 |
| 4 |
|
Floz double cream |
| 4 |
tb |
Grated parmesan cheese |
| 2 |
tb |
Snipped chives |
| 2 |
tb |
Ripped basil leaves |
INSTRUCTIONS
TOMATOES
TO SERVE
About an hour before you wish to serve arrange the mozzarella slices
in a dish. Sprinkle with coarse salt and black pepper. Mix the olive
oil, vinegar, garlic and red onions together and pour over the
mozzarella. Leave to marinate.
About 20 minutes before you want to serve dredge the tomato slices in
seasoned cornmeal or polenta. In a large frying pan heat the olive
oil and fry half the tomatoes (so they don't overlap).
After 3 minutes turn the tomatoes and cook for a further 3 minutes.
The tomatoes should be golden brown on both sides. Remove them from
the pan on to kitchen paper and repeat the procedure with the second
batch.
Wipe the pan clean and melt the butter over a medium heat. Add the
garlic and melt the butter over a medium heat. Add the garlic and
pan-fry until it is golden and the butter is turning nutty brown.
Remove and discard the garlic. Add the cream and boil vigorously for 5
minutes to thicken slightly.
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