Fried Red Tomatoes With Sour Cream And Prosciutto Recipes

FRIED RED TOMATOES WITH SOUR CREAM AND PROSCIUTTO

Steps:

• Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper.
• Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown.
• Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray.
• Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.

FRIED RED TOMATO SANDWICH

Steps:

• Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot.
• Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.
• Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.
• Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.

MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES

Steps:

• Wipe the mushrooms with a damp cloth. Separate the stems from the caps. (The small chanterelles can be left whole.) Cut the stems in half crosswise. Cut the smaller caps in half and the larger ones in quarters.
• Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes. Set them aside. Wipe out the skillet.
• Heat three tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook them over medium heat for about five minutes. Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top. Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes. If they stick to the bottom of the skillet, scrape them off. Season them with salt and pepper.
• While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
• Stir the mushrooms, onion and sour cream into the potatoes and toss everything well. Cook over low heat until the sour cream is heated through, two minutes. Serve at once.

FRIED-EGG CAESAR WITH SUN-DRIED TOMATOES AND PROSCIUTTO BREADSTICKS

Steps:

• Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
• Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny. Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.

FRIED RED TOMATOES

Steps:

• Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
• Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
• Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
• Available at Italian markets, natural foods stores, and some supermarkets.

FRIED RED TOMATOES WITH SOUR CREAM AND PROSCIUTTO

Steps:

• Cut tomatoes into 1/2 inch thick slices. Sprinkle with salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter in a medium skillet over medium heat. Dip the tomato slices in the flour, then the eggs, and then in the crumbs. In batches, fry the coated slices for about 3-4 minutes per side or until golden brown. Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto and a sprinkle of fresh chopped chives.

RED, JUICY, HERB-FRIED TOMATOES

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.