*  Exported from  MasterCook  *
 
                       Fried Green Tomatoes And Pasta
 
 Recipe By     : corradini56@wilma.wharton.upenn.edu Rec.Food.Recipes Digest
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         green tomatoes (about 1 medium 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.
 
                    - - - - - - - - - - - - - - - - - -