Green Tomato 'caprese' Recipe
masarepa-battered provolone picante, basil leaves, lemon, 8 yr aged balsamic, basil yogurt
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Green Tomatoes
Slice the green tomatoes into thick rounds, about 1/2 inch thick. Sprinkle them lightly with salt and let them sit for about 10 minutes to draw out excess moisture.
- 2
Batter the Provolone
While the tomatoes are resting, prepare the provolone picante. Dredge each slice in masarepa, ensuring they are fully coated. Set aside.
- 3
Fry the Cheese
In a skillet over medium heat, add enough oil to cover the bottom. Once hot, add the masarepa-battered provolone slices and fry until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
- 4
Assemble the Caprese
On a serving platter, layer the fried provolone slices with the salted green tomato rounds. Top each layer with fresh basil leaves.
- 5
Finish with Dressing
Drizzle the 8-year aged balsamic vinegar over the layered green tomato and provolone. Squeeze fresh lemon juice on top, and serve with a side of basil yogurt for dipping.
