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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Margaret DeMatteo of Stirling, New Jersey, writes: My husband recently took me to the nearby Perryville Inn to celebrate my birthday. We had a fabulous 'BLT' appetizer made with layers of fried green tomatoes, pancetta, and basil mayonnaise. I would greatly appreciate it if you could get the recipe. Ingredients:
2 cups loosely packed fresh basil leaves |
1 1/4 cups mayonnaise |
3 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
18 1/8-inch-thick slices pancetta |
18 1/4-inch-thick slices green tomatoes (about 6 tomatoes) |
1 cup all-purpose flour |
1/2 cup yellow cornmeal |
3 large eggs, beaten to blend |
1 cup olive oil |
6 1/4-inch-thick slices red tomatoes (about 2 tomatoes) |
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes) |
1 1/2 cups thinly sliced arugula |
Directions:
1. Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
2. Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
3. Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
4. Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
5. *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.
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