Sundried Tomato Pesto:
– 1 cup sun dried tomatoes packed in oil and drained
– ¼ cup Real California grated parmesan cheese
– ¼ cup lightly toasted pine nuts
– 8 basil leaves, torn into quarters
– 2 tablespoons chopped parsley
– 1 tablespoon finely chopped shallots
– 2 cloves garlic, crushed
– ¾ cup extra virgin olive oil
– ¼ cup red wine vinegar
– 3 tablespoons balsamic vinegar
– ¼ cup peeled, seeded and diced heirloom tomatoes
– pinch of red pepper flakes
Fried Green Tomatoes:
– 3 green tomatoes
– 4 eggs
– 3 tablespoons Real California buttermilk
– ½ cup flour
– ¼ teaspoon cayenne pepper
– ¼ teaspoon ground cumin
– ¼ teaspoon garlic powder
¾ cup cornmeal:
– vegetable oil or as needed
Garnish:
– 4 Real California burrata cheeses
– sliced black olives, as needed
– basil chiffonnade, as needed
– extra virgin olive oil, for drizzling
– aged balsamic vinegar, as needed
Pesto; place sundried tomatoes, grated parmesan, pine nuts, basil leaves, parsley, shallots and garlic in food processor. Process until roughly chopped while slowly adding half of the olive oil. Stop processor, scrape down all sides. Continue processing while adding remaining oil. Remove mixture to a mixing bowl. Stir in both vinegars, diced tomatoes and red pepper flakes. Pesto may be stored tightly covered in refrigerator for 6 days.
Fried green tomatoes; core and cut bottom ends off each tomato. Slice each into 4 slices, ¼-1/2 inch thick and place on baking sheet. Salt both sides of tomato slices and allow to weep for about 15 minutes. In the meantime, whisk together eggs and buttermilk. Whisk together flour, cayenne pepper, cumin and garlic powder. Place cornmeal in low shallow bowl. Set up breading station with flour mixture, egg mixture and cornmeal. Fill a cast iron skillet with ¼ to ½ inch vegetable oil and heat to about 325F. Per order, take 3 tomato slices and blot dry. Dip each into flour mixture, then into egg mixture then into cornmeal. Fry in batches until golden brown, flipping over halfway through. Drain on paper towels and season with salt.
For each serving: place 3 tomato slices overlapping in the center of plate, top with 1 burrata cheese. Drizzle sundried tomato pesto outside of tomato ring. Decorate with sliced olives and basil chiffonnade. Lightly salt burrata and drizzle with extra virgin olive oil. Sprinkle several drops aged balsamic around the plate to finish.
Recipe courtesy of Chef Costanzo Astarita, Baraonda Ristorante & Bar, Atlanta GA
