M
SUBSCRIBE

Recipes:
Appetizers
June 30, 2020

Fried Green Tomatoes with Sopressata

Recipes:  
Appetizers
June 30, 2020

Fried Green Tomatoes with Sopressata

For the Marinade:

Print
Fried Green Tomatoes with Sopressata Marinade
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 medium sized green tomatoes sliced in ⅛-inch, (approximately 6 slices of 8 ounces total)
  • 1 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
Instructions
  1. Mix all the ingredients into a bowl to dissolve the solids. Let marinate for 10 minutes. Pull from marinade and dry each slice completely.

 

For the Tomatoes:

Print
Fried Green Tomatoes with Sopressata
Author: 
Recipe type: Appetizer
 
Ingredients
  • 7 slices of the green tomato from marinade, dried and ready for frying
  • ½ cup peanut oil
  • ½ cup flour in a bowl with 1 teaspoon salt for dredging
  • ½ cup cornmeal
  • 1½ cup grated Parmigiano Reggiano
  • 2 eggs, well beaten
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Grated Parmigiano Reggiano
  • 1 cup proprietary marinara
  • 5 slices fresh mozzarella
  • 5 slices sopressata or salami or Prosciutto di Parma
  • 2 to 3 basil sprigs
Instructions
  1. Heat the peanut oil in a cast iron or heavy pan.
  2. While the oil is heating, set up your dredging station by mixing the flour and salt and placing into a bowl.
  3. Place the beaten eggs in another bowl and mix the Parmigiano and cornmeal together in a third bowl. By this time, the temperature of the oil should be between 300F and 350F.
  4. Taking one slice at a time, dredge in the flour, followed by the egg wash.
  5. Press the cornmeal egg washed slice into the cornmeal-cheese making sure there are no blank spots.
  6. Place the slice into the hot peanut oil making sure not to spatter any oil on you. The slices will brown within a minute so turn as soon as the bottom becomes golden-brown.
  7. Place the slices on paper towels before plating. Dust with more grated Parmigiano.
  8. Using a long plate, apply the cool marinara in a long line in the middle.
  9. Place a slice of fried green tomato, a folded slice of sopressata then fresh mozzarella in alternating layers shingled down the plate.
  10. Garnish with the basil and serve immediately.

 

icon-angle icon-bars icon-times
Loading...