1 pound (4 medium-sized) unripe green tomatoes
Salt and freshly ground black pepper
1/3 cup milk
cup all-purpose fl our
2/3 cup yellow cornmeal
4 slices bacon
3 to 4 parsley springs
Wash tomatoes and remove stems. Slice tomatoes -inch
thick and let the slices rest 10 minutes. Pat dry and season
lightly with salt and pepper.
Pour milk into a shallow dish, and on its left, put the fl our
into another shallow dish, and on its right, put the cornmeal
into a third shallow dish. Drop the tomato slices fi rst into
the milk, turning to coat both sides, then into the fl our,
again turning to coat both sides, then dip both sides again
into the milk, and fi nally let them sit for about 30 seconds,
fi rst one side, then the other, in the cornmeal. Remove the
prepared tomato slices to a cutting board. When all the slices
are ready, scatter any leftover cornmeal over them, cover
with a cloth, and let rest for 10 to 15 minutes.
When ready to cook, fry the bacon in a large skillet over
medium heat until the fat has run and the bacon is golden.
Remove the bacon to paper towels, leaving the fat in the
Add the tomato slices to the hot bacon fat. Cook gently 4
to 5 minutes per side, turning when they are golden. Reduce
the heat, if necessary to prevent them from browning. Drain
on paper towels to remove excess fat. To serve, place the
tomato slices on a warmed plate. Garnish with reserved bacon,
crumbled if you like, and garnish with parsley sprigs.
Yield: 2 to 4 servings
Source: The Tomato Festival Cookbook