 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 green (unripe) tomatoes (8 oz. each) |
salt and pepper |
2 ripe red tomatoes (8 oz. each) |
semonlina flour or yellow cornmeal |
about 2 tablespoons olive oil |
2 tablespoons sherry vinegar or red wine vinegar |
2 tablespoons butter |
1 tablespoon chopped parsley |
1 cup rinsed and crisped frisée or baby salad mix |
Directions:
1. Rinse green tomatoes; cut crosswise into 1/2-inch-thick slices, discarding tops and bottoms. Lightly sprinkle both sides of slices with salt and pepper. Lay in a single layer on paper towels. Let stand 5 to 10 minutes.
2. Meanwhile, cut red tomatoes in half and squeeze juice and flesh into a fine strainer set over a bowl; press enough tomato solids through strainer to make about 1/3 cup liquid.
3. Coat green tomato slices in semolina flour or yellow cornmeal. Pour 2 tablespoons olive oil into a 10- to 12-inch nonstick frying pan over medium heat. Cook tomato slices in a single layer until golden brown on both sides, 8 to 10 minutes total. Stack slices on two dinner plates.
4. Add the 1/3 cup tomato juice and solids, vinegar, and butter to pan; stir constantly over medium-high heat until butter is melted and incorporated into juices, 1 to 2 minutes. Add parsley and salt and pepper to taste. Spoon sauce over tomato stacks.
5. Mix frisée with 1 teaspoon olive oil; mound equally on tomato stacks.
|
|