*  Exported from  MasterCook  *

                     FRIED GREEN TOMATOES AND PASTA

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Green tomatoes (about 1
                       -md 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.

 Recipe By     : [email protected]
 Rec.Food.Recipes Digest

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