lemon aioli Archives - Proud Italian Cook

Fried Green Tomatoes with Prosciutto and Lemon Aioli

July 12, 2021 by Marie 2 Comments

We recently returned from a trip we took to Georgia and Florida and it got me thinking about fried green tomatoes. You see them everywhere on restaurant menu’s, it’s definitely a summer southern tradition.

Although I didn’t have any while on vacation I knew I wanted to try making some I was totally inspired when I got home. My sister-in-law who lives a mile from me has a big garden so I called her up and asked her for some green tomatoes so I could make them.

You’re looking for firm unripened green tomatoes which you’ll cut about a quarter inch thick with a serrated knife. They won’t be juicy like a ripe red tomato so after a quick blotting on top with a paper towel, the breading should stick very well.

I’ve made fried red tomatoes in a past post and I gave them a little Italian twist and I did the same with this version as well

A crunchy exterior made from flour, polenta and a bit of grated pecorino cheese which gets crispy and golden, the middle is tangy and soft. You can eat them like this, just grab and go, or as an appetizer, a light lunch or dinner which is the way I served them.

Lemony greens at the base topped with the fried green tomatoes, a slice of prosciutto on top of each and a nice drizzle of lemon aioli to finish it off, we had this for lunch and enjoyed every bite!

Southern charm with a little Italian fusion!

5.0 from 1 reviews

Fried Green Tomatoes with Prosciutto and Lemon Aioli

Fried green tomatoes with a little Italian fusion

Author: Marie

Ingredients

4 green tomatoes sliced ¼ inch thick
1 cup all purpose flour
1 cup polenta
¼ cup of grated pecorino romano
a pinch of cayenne ( optional)
2 eggs whisked with a little milk
olive oil for frying
salt and pepper
1 slice of proscuitto to top each fried green tomato
arugula for base of "salad" mixed lightly with olive oil and lemon juice
LEMON AIOLI
Whisk Together;
¾ cup of mayo, full fat
lemon juice, enough to thin it out
1small garlic clove, grated
salt and pepper to taste

Instructions

Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
Set up a wire rack to place the cooked tomatoes on so they don't get soggy on the bottom.
Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
Then into the frying pan on medium high heat until both sides are deep golden.
Place each slice onto a wire rack and sprinkle with salt.
When tomatoes cool down a little assemble the platter with the arugula greens first, then place the tomatoes all around, topping each slice with prosciutto.
Heavily drizzle the lemon aioli all around on top.

2 Comments Filed Under: Salads, Side Dishes, Summer, Vegetables Tagged: fried tomatoes, green tomatoes, lemon aioli, polenta breading, prosciutto

Smashed Brussel Sprouts with Parmesan and Lemon Aioli

October 31, 2019 by Marie 11 Comments

If you think you’re not a fan of brussel sprouts I encourage you to try these crispy gems! This is my new favorite way to eat brussel sprouts, but I must warn you, they’re very addictive!

They’re made similar to the popular smashed potatoes but on the healthier side. They’re crispy and caramelized on the outside and tender on the inside, and because of their size they’re the perfect one bite wonder!

Let’s face it the holiday season is upon us, brussel sprouts are hanging out all over in the produce sections of stores. It’s definitely a popular vegetable that seems to make an appearance on holiday tables served in many different ways.

Likewise if you do a Google search of smashed brussel sprouts you’ll see all the different ways you can change them up by adding different spices and cheese’s and even dipping sauces. I like the pairing of parmesan and lemon and those are the flavors I feature in mine.

First you have to prep your brussel sprouts by rinsing and cutting off the hard tip, boiling them and then submerging them into an ice bath to cool down.

I found that depending on the size of your sprouts which very greatly, that’s going to determine how long for you to boil them, it could be anywhere from 10-15 minutes. The best way is to test one by smashing it, they should flatten easy but not be overcooked, mushy or falling apart, sort of al dente.

After the ice bath which cools them down and helps retain their color, drain in a stainer.

Even with straining they always seem to retain some water, so a great tip is to smash them inside a tea towel covering the top of the sprout with a portion of the towel as you press down, ( I used the palm of my hand ) the sprouts will release their retained water right into the tea towel and they’ll become super dry and perfect for crisping up in the oven, the drier the better.

Then place your smashed sprouts on a parchment lined baking sheet, I drizzled mine with garlic infused olive oil which added so much flavor and I think is a key ingredient as well as grated parmesan and a light sprinkling of shredded mozzarella for added crunch when melted but the mozzarella is optional.

Now they’re ready to be put into a hot oven for roasting.

Half way through the roasting process you flip them over so the other side can crisp up as well.

Then stick them on a platter, scatter lemon zest all over and have a bowl of lemon aioli for dipping and watch them disappear!

Make these smashed brussel sprouts for your friends and family now and throughout the holiday season.

5.0 from 2 reviews

Smashed Brussel Sprouts with Parmesan and Lemon Aioli

Author: Marie

Ingredients

brussel sprouts, tip trimmed, rinsed and ready to go
grated parmesan cheese
lemon zest
garlic infused olive oil
FOR THE AIOLI
real mayonaise
lemon juice
1 small garlic clove, grated
salt and pepper
lemon zest for garnish

Instructions

Place prepped brussel sprouts in salted boiling water and boil for 10- to 15 minutes according to their size and thickness. You want to be able to smash them easily without being overcooked or mushy, so test one out for doneness.
When finished boiling scoop them out and place them directly into an ice bath to cool down and retain nice green color.
Drain them in a strainer when cooled down.
Preheat oven to 425F
Line a baking sheet with parchment and drizzle with olive oil ( preferably garlic infused)
One by one take a cooked brussel sprout and stick it inside a tea towel covering the top also with the towel then with the palm of your hand flatten it, you will see moisture come out onto the towel when you remove it, and that's a good thing.
Place them onto the baking sheet and one by one sprinkle grated parmesan on each along with a light sprinkling of mozzarella which is optional and not needed.
Drizzle the tops of each one with garlic infused olive oil.
Roast for around 20 minutes or so until charred to your liking, turning them on the other side adding more cheese and crisping to your liking.
Place on a platter, scatter lemon zest all over and serve them at room temperature.
FOR THE AIOLI
Scoop full fat real mayo in a bowl, add lemon juice to thin it out along with the grated garlic clove and salt and pepper to taste.
Garnish with lemon zest and serve on the side for dipping.

11 Comments Filed Under: Appetizers, Side Dishes, Vegetables Tagged: brussel sprouts, lemon aioli, parmesan crusted, roasted brussel sprouts, smashed veggies

GRILLED ARTICHOKES WITH LEMON AIOLI!

May 30, 2008 by Marie 33 Comments

I confess… I’m an artichoke lover! In fact my whole family is, we can’t resist them in any way shape or form!

Give us a pan of stuffed artichokes and we are all smiles, as we sit around the table scraping each leaf working are way down to the “heart”, by the time we are finished we each have a pile of scraped and discarded leaves on our plates! Now that’s some good eating!!
But now that it’s BBQ season we enjoy eating them grilled just as much. I think the hardest thing about cooking artichokes is the prep, to prepare them for the grill you have to cut the top off,discard some outer leaves and trim up the remaining ones.

You’ll want to cut them in quarters, and remove any fuzzy center and pull out all pointy and scratchy leaves. Immediately after cutting immerse them in lemon water until ready to cook.
Place them in a pot of salted water and cook till tender.

Drain well, and gently squeeze out excess water, set aside in a bowl.

A couple of hours before they are ready to be grilled, toss them in some extra virgin olive oil, balsamic vinegar and crushed garlic, salt and pepper.

The lemon aioli is whipped up very quickly with a good store bought mayonnaise, a little crushed garlic, fresh lemon juice, along with the rind, and salt and pepper to taste. Just make sure the consistency is good for dipping.

I actually like to grill these in my indoor grill pan, I feel have more control because they are a little fragile, and besides the marinade flavor seems to not burn off. But you absolutely can put them on your grill outside, just make sure your grill is super clean, you don’t want to take on any other flavors.

These are great appetizers to start off a meal, or to have as a nice side dish.

And last but not least, I want to thank my Florida house guests that were staying with us a couple of weeks ago, they gave me this beautiful blue oval platter ( for my blog!!) I don’t think the picture does it justice you can’t see how huge it is! I thought the green artichokes would look nice on it, what do you think?

Anyway, thanks again, Angie and Pat, Diane, Donny, and of course Lindsey and Lauren.

33 Comments Filed Under: Appetizers, Vegetables Tagged: Appetizers, grilled artichokes, indoor grill, lemon aioli