Furl: Paolo Uccello, Robert Morris; Pappardelle With Green Tomatoes

Furled Pasta: Pappardelle with Fried Green Tomatoes

 I first read this recipe a long time ago in a cookbook called A World of Pasta by Jack Denton Scott and Maria Luisa Scott.  I cannot seem to locate the book at the moment, but I remember it pretty perfectly and would also note that the individual cook will definitely arrive at and learn their own preferences after preparing it a few times (which you will definitely do).   I recall the Scotts describing the recipe as originating in southern Italy and being in some ways a “solution” for the late season “problem” of having a green tomato surplus.   The recipe uses the “furled”, wide-ribbon pasta shape of pappardelle.  Good quality dried pappardelle from Italy is available and, I think, is slightly preferable for this dish.  Otherwise, you can prepare pappardelle from sheets of fresh pasta using a fluted rolling cutter to carve 1 ¼ - 1 ½ “ ribbons , which is a lot of fun.

Ingredients

4-5 medium size green tomatoes, sliced into ¼ “ slices

1 lb. fresh or dried pappardelle

Worcestershire sauce

Tabasco sauce

Flour  (Wondra fine-milled flour preferred)

Salt

Pepper

Olive Oil

Good quality freshly grated Parmigiano-Reggiano or Asiago cheese.

1.        Dredge tomato slices in a mixture of Worcestershire and Tabasco sauce and then coat in seasoned flour.

2.       Fry tomato slices in olive oil until cooked and lightly crisped and browned on both sides, about 5 minutes.

3.       In  the meantime, cook pappardelle al dente in salted boiling water according to directions.  Fresh pasta will cook in a minute or two.  Dried pasta will cook in approx. 10-12 minutes.

4.       Drain pasta, toss with tomatoes (including their oil), and add grated cheese to taste.