Fried green tomatoes with grapes
There are only five ingredients - green tomatoes, grapes, basil, garlic and chilli - yet each one is essential. The pan-fried green tomatoes are meaty and fresh, the grapes add a delicate sweet note, the garlic and basil give an aromatic twist, the chilli warms it up.
Servings 4 people
Ingredients
- 4 green tomatoes
- 4 tablespoons all-purpose flour
- Extra virgin olive oil
- 4 cloves garlic, unpeeled
- Chilli pepper flakes
- 1 small bunch of grapes
- A handful basil leaves
- Flaky sea salt
Instructions
- Cut the tomatoes into thick slices, coat them with flour and fry them in extra virgin olive oil in a pan with the garlic cloves and some crushed chilli pepper.
- Fry the tomatoes in batches, placing them in one layer and turning them once golden. Move them on a plate as soon as they are ready.
- When all the tomatoes are ready, wipe the pan clean and pour some more fresh extra virgin olive oil. Move the tomatoes back into the pan, cut in half a dozen grapes, remove the seeds and add them into the pan, too.
- Season with salt, add the basil leaves, and cook on a medium flame for a few more minutes until the grapes are almost collapsing. Serve it immediately, or keep it warm until time to eat.
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