Fettuccine with Heirloom Tomatoes Pasta

SERVES 6–8

INGREDIENTS

1 cup flour
½ cup semolina flour
2 eggs, lightly beaten
6 cups roughly chopped heirloom tomatoes
1 cup halved heirloom cherry tomatoes
¼ cup extra-virgin olive oil
15 basil leaves, thinly sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Cornmeal, for sprinkling
Thinly shaved parmesan, for serving

INSTRUCTIONS

1. Make the pasta: Stir together flour and semolina in a large bowl, and form a well in the center; pour eggs into well and stir with a fork until dough forms. Transfer dough to a work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and let sit for 30 minutes.

2. Meanwhile, make the sauce: Combine tomatoes, oil, basil, garlic, and salt and pepper in a bowl; cover and let sit at room temperature for 30 minutes to meld flavors.

3. Uncover and halve dough; using a pasta roller or rolling pin, roll each piece of dough until it's 1/16" thick. Hang pasta sheets on a rack to dry slightly for 5 minutes. Slice pasta sheets crosswise into lengths of one foot and stack, one on top of another, sprinkling cornmeal in between, then roll into a cylinder; cut crosswise into ⅓"-thick ribbons. Unravel fettuccine and toss with semolina to separate; let dry for 10 minutes.

4. Bring a large pot of salted water to a boil over high heat, and add pasta; cook, stirring, until al dente, about 3 minutes. Drain pasta and add to bowl of sauce; toss to combine. Divide among serving bowls and garnish with parmesan.                                                                                                                          

Best Fried Green Tomatoes

SERVINGS-04

INGREDIENTS

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

DIRECTIONS

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. 

Buffalo Mozzarella With Oven Roasted Tomatoes & Peppers

A great summer appetizer or addition to an antipasti table.

Ingredients:

1 Pound Buffalo Mozzarella, Sliced
1 Recipe Roasted Tomatoes
1 Recipe Roasted Sweet Peppers
Extra Virgin Olive Oil
Fresh Basil Leaves
Balsamic Vinegar
Sea Salt
Cracked Black Pepper

Directions:

On a large platter, arrange the tomatoes and peppers side by side overlapping in an attractive manner.
Spoon some of the pepper and tomato juices over the arranged peppers and tomatoes.
Tuck in basil leaves along the peppers and tomatoes.
In the center of the platter, arrange the sliced mozzarella in an attractive manner.
Drizzle some olive oil over the cheese and the tomatoes and peppers.
Drizzle just a little of the balsamic over the tomato mixture.
Sprinkle the dish with some sea salt and cracked black pepper and serve.