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Fried Green Tomato "Blt"

Ingredients

  • 18 1/8-inch-thick slices pancetta*
  • 1 ½ cups thinly sliced arugula
  • 6 ¼-inch-thick slices yellow tomatoes (about 2 tomatoes)
  • 6 ¼-inch-thick slices red tomatoes (about 2 tomatoes)
  • 1 cup olive oil
  • 3 large eggs, beaten to blend
  • ½ cup yellow cornmeal
  • + 6 more ingredients
    • 1 cup all-purpose flour
    • 18 ¼-inch-thick slices green tomatoes (about 6 tomatoes)
    • 1 tablespoon Dijon mustard
    • 3 tablespoons fresh lemon juice
    • 1 ¼ cups mayonnaise
    • 2 cups loosely packed fresh basil leaves

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...

View full recipe at SpringPad

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