Pomodoro Glorioso

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 2 cups canola oil, for frying
  • 4 to 6 assorted heirloom tomatoes, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup Banyuls vinegar or white balsamic vinegar
  • 2 medium to large balls fresh mozzarella, sliced
  • 1 large Vidalia onion, very thinly sliced
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 6 fresh basil leaves, chiffonade
  • 4 to 6 tablespoons basil oil
Directions
  • In a deep pot, preheat the oil to 375 degrees F.

  • On each of 4 to 6 appetizer plates, place 4 assorted slices of tomato, and season lightly with salt and freshly ground pepper. Drizzle 2 tablespoons of vinegar over each plate of tomato slices and then place 1 slice of mozzarella on each tomato slice.

  • Toss the onions in the buttermilk and drain. Dredge in the flour, shaking off any excess. Carefully drop the onions into the hot oil and fry until golden brown, around 2 minutes. Drain on paper towels and season with salt immediately. Top the cheese with the fried onions and chiffonade of basil. Drizzle a tablespoon of basil oil on each plate.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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