Fried Green Tomatoes And Pasta

INGREDIENTS

INSTRUCTIONS

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. 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. 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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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