Love Apple Linguine (Sexy Fried Green Tomatoes)

Submitted by Carianne

"This came to me in a book called "Romancing the Stove--Celebrated Recipes and Delicious Fun for Every Kitchen Goddess," a very lovely gift from a friend. I have not yet prepared it (placing it here for safe-keeping until I can get my hands on some really fine organic tomatoes), but I cannot wait to!"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 453.59 g linguine
• 236.59 ml flour
• 59.14 ml cornmeal
• 9.85 ml dried basil
• 4.92 ml dill
• 4.92 ml curry powder
• 2.46 ml pepper
• salt
• 14.79 ml butter
• 14.79 ml olive oil
• 2 clove garlic, minced
• 295.73 ml milk
• 59.14 ml wine (your favorite, red or white)
• 3 big fat firm tomatoes (any color, sliced to 1/4 inch)

directions

1. Cook pasta.
2. While pasta is cooking-- Combine next 7 ingredients in a plastic container with a lid-- cover and shake to mix well.
3. Melt butter and oil in a skillet over med-high.
4. Add garlic.
5. Put 2 tomato slices at a time into the flour mixture and shake back and forth to coat well.
6. Place in skillet and fry for 4-5 minutes.
7. Flip and fry for a few more minutes.
8. If the skillet dries, pour some milk or wine as you flip the maters.
9. Remove to a serving plate (keep them warm--you can keep them in a warm oven).
10. Once all tomatoes are fried, reduce heat to med low and pour remaining milk and wine into the hot skillet, whisking.
11. When heated well, add 1/4 cup of remaining flour mixture stirring constantly (lumps are unattractive).
12. Add more flour mixture as needed to achieve a creamy flowing gravy.
13. Remove from heat and pour into serving implement.
14. Drain pasta, toss with olive oil, and divide among 4 plates.
15. Place several of the tomatoes on top of each serving, and pour sauce over the top.

Reviews

[FlyingCook]

This had a very sophisticated taste to it. The tomatoes were not too sour and the spice mixture was perfect. I used the flour mixture to also coat some chicken breasts and then baked both the tomatoes and chicken for half an hour at 425 to avoid frying. I also added a little parmesan cheese to the sauce and topped with black olives. Will absolutely make again.