| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Grains | Sami | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1/2 | c | Buttermilk |
| 1 | Egg | |
| 1 | tb | Flour |
| Salt and pepper to taste | ||
| 1 | lg | Green tomato (about 1/2 to 3/4 pound), cut into 1/2-inch slices |
| Vegetable oil for frying | ||
| 1/2 | c | Cornmeal |
| 1 | lg | Ripe tomato; seeded and chopped |
| 1 | Garlic clove; minced | |
| 1 | Shallot; minced | |
| 8 | Freshly picked basil leaves; plus extra for garnish | |
| 3 | tb | Balsamic vinegar |
| 1/2 | c | Extra virgin olive oil |
| Salt and pepper to taste | ||
| Tabasco pepper sauce; to taste | ||
| 4 | oz | Ricotta salata; crumbled |
INSTRUCTIONS
FOR DRESSING In a shallow dish, whisk together buttermilk, egg, flour and salt and pepper to taste. Place tomato slices in mixture. Place cornmeal in a shallow dish and season with salt. In a large heavy skillet heat 1/4-inch of vegetable oil. When hot but not smoking, dredge tomato slices in cornmeal and fry until golden brown and crisp. Be sure to not overcrowd the skillet. Transfer to a paper towel lined plate to drain. To make vinaigrette, combine the tomato, garlic, shallot, basil leaves and vinegar in a blender. Blend until smooth and add oil in a stream with salt and pepper and Tabasco to taste. To serve, place fried green tomatoes on a plate, drizzle with dressing and top with crumbled ricotta salata. Garnish with fresh basil sprigs. Recipe by: Cooking Live Show #CL8976 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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