Fried Green Tomatoes with Prosciutto and Lemon Aioli

fried green tomatoes

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.

green tomatoes

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.

fried tomatoes

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

crispy tomatoes

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.

platter of fried tomatoes

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!

tomato appetizer

Southern charm with a little Italian fusion!

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Fried Green Tomatoes with Prosciutto and Lemon Aioli
Fried green tomatoes with a little Italian fusion
  • 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
  • Whisk Together;
  • ¾ cup of mayo, full fat
  • lemon juice, enough to thin it out
  • 1small garlic clove, grated
  • salt and pepper to taste
  1. Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
  2. Set up a wire rack to place the cooked tomatoes on so they don't get soggy on the bottom.
  3. Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
  4. Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
  5. Then into the frying pan on medium high heat until both sides are deep golden.
  6. Place each slice onto a wire rack and sprinkle with salt.
  7. 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.
  8. Heavily drizzle the lemon aioli all around on top.



Prosciutto Wrapped Cod with Green Beans and Tomato

prosciutto wrapped cod Today I’m giving you a meal that can be put together in no time at all, perfect for mid week or when your days are rushed. It’s prosciutto wrapped cod and it’s cooked on a bed of tender green beans and roasted tomatoes. It’s a one pan wonder and no formal recipe is required.

It’s super easy to make and very healthy, a win win for you and your family!

prosciutto wrapped cod Look for a nice piece of fresh wild caught cod one that has some thickness to it and easy to cut into good size portions.

In a little bowl add some olive oil, one clove of garlic grated on a microplane and lemon zest. Salt and pepper the fish then brush each portion with the olive oil mixture.

Next you’re going to wrap a piece or two of prosciutto all around each fish portion leaving the ends unwrapped.

prosciutto wrapped cod

Take a baking dish and add blanched green beans on the bottom along with a handful of cherry tomatoes, lemon zest, salt, pepper then drench them with olive oil and place the wrapped cod on top.

Bake at 400 degrees for about ten to twelve minutes or until fish is white and firm.



Pear Salad with Arugula, Prosciutto and Gorgonzola

pear salad To me summer is all about the salads, and do I have a good one to share with you today! It’s a combination of salty prosciutto, peppery arugula, creamy gorgonzola and sliced sweet pears, need I say more?

Abate pears The other day I discovered a new variety of pears called Abate ,( pronounced ah-BAH-tay) they have a unique shape, more oblong, taller and slimmer than the typical pears we’re use to. They originated in Italy and are said to be among the best in the world. I need to go back and get more before they disappear because I absolutely loved them.

They were perfect for this salad, not only were they sweet and juicy but they kept a nice firm shape when sliced. Of course any variety of pear will do for this salad, just make sure it’s not too overly ripe.

If you happen to come across some Abate pears, please give them a try!

pear salad I love salads that I can make or bring to a party, ones that I can arrange on a large platter with a pretty presentation, and this is one of them.

pear salad It looks pretty and it tastes even better, the flavor combination is out of this world good!

There’s no real recipe, just spread some arugula all over a platter, slice up some pears that have been cut in half lengthwise, cored and sliced. Arrange the pears all around, tuck in slices of prosciutto then crumble gorgonzola all over the top along with some toasted walnuts, that’s it!

Dress it right before serving, I used white balsamic and olive oil, a fifty fifty mix, just whisk it up add some salt and pepper and drizzle over the top, so delicious!

pear saladpear and prosciutto rolls

I call the above picture an Italian summer roll, something I saw Rachael Ray do but she didn’t add the gorgonzola. So using all the same flavors that were in the salad I made a roll out of it, here’s how:

Lay out a slice of proscuitto, add a small handful of arugula, one pear slice and a small chunk of gorgonzola then just roll it up, everything will stay together perfectly and it’s so easy to pick up and eat!

Either one of these would be great for Father’s Day this weekend, graduations or any of your upcoming summertime parties.

Want to see what else I’m cooking up during the week? You can follow me here on Instagram.


The Mighty Asparagus!

Even though the weather here hasn’t been so great I know it’s really spring because asparagus is everywhere, I can’t get enough of the stuff and I’m always looking for new ways to make it, so today I’m giving you two recipes that I’ve recently been addicted to. The one above is the perfect appetizer or side dish, I actually brought this to our Easter brunch. Think prosciutto smeared with goat cheese then place a basil leaf, asparagus, roasted red pepper, shredded carrots and a quick drizzle of balsamic glaze, now roll it up! Oh my, the flavors are amazing, it’s sort of like an Italian Style Sushi!
Inspired by Food Jimoto

You can roast or grill your asparagus, I roasted mine, tossed it in olive oil, salt and pepper. Roast at 400F until al dente.

Here’s the ingredients you’ll need, some of which can be used for the next recipe as well. Prosciutto, goat cheese, shredded carrots, fresh basil, roasted red pepper strips,(not seen here, they were roasting in the oven when I took the photo) and balsamic glaze, the glaze is a key ingredient, it’s thick and so flavorful and it stays inside the roll very nicely. You can make your own glaze by reducing down some balsamic vinegar or you can buy some, I got mine at Whole Foods, you can drink the stuff it’s so good! (not really, but I love it!) I always keep a bottle in my fridge, I use it all the time, just a little goes a very long way.

I tried cutting the prosciutto lengthwise at first but I didn’t like the way it held the asparagus in, it wasn’t tight enough within the roll so I cut it in half as you see above and that worked out perfect. If you don’t like goat cheese, maybe some mascarpone? or even cream cheese. You can use 1 or 2 asparagus depending on their size and your preference.
I used one large red pepper cut into small strips and roasted them, That one pepper was enough for a huge pan that I made.

A quick drizzle of olive oil on the tips and they were all ready to go, place them on a beautiful platter and people will be drawn to them, I promise.

Put your balsamic glaze in a squeezy bottle and you can get all fancy with it, swirrels, drops, zig zags, you’ll look like a professional!

Now on to recipe number two, this is so good you’ll want to make this salad over and over again! Take some of that prosciutto you have and crisp it up in your oven, these are going to be prosciutto chips that will garnish and be added to the salad for crunchy and oh so flavorful goodness! Place 4 – 6 slices on a piece of parchment keeping them flat by weighing them down with another baking sheet on top, Cook until crisp at 400F for around 10 -15 minutes, keep checking it.

This Asparagus Salad was inspired by a chef at a farmers market, the components are:

** 1 Pound of grilled or roasted asparagus halved lengthwise

** A spicy green like arugula or frisee ( I couldn’t find either that day, so I used a mix that had both)

** 2 radish that are thinly sliced

** 4 oz. of Chevre goats cheese

** 3 Tablespoons of toasted and chopped hazelnuts

** Salt and pepper

Lemon Vinaigrette:

** 2 Tbl fresh lemon juice

** 6 Tbl good olive oil

** Salt and pepper

** Prosciutto chips
In a bowl add your Chevre cheese, 1 Tbl of the vinaigrette and toss gently all your asparagus until well coated. Add your greens and hazelnuts, radishes and more vinaigrette to taste, toss it all gently until coated. Garnish with the prosciutto chips on top. This should serve 4 or 2 very happy people!

Enjoy and Buon Appetito!


Cantaloupe Puree with Prosciutto-Wrapped Bread Sticks

This is the perfect starter for a summer dinner party, it’s sort of a modern twist on the very classic proscuitto-wrapped melon, you’re still going to get that sweet and salty flavour experience that we all love, but with two different textures going on.

I’m almost embarrassed to tell you how simple this is to make, just cut your cantaloupe in chunks and place in a food processor/blender and process until smooth! How simple is that!

Then to make things even more simpler, I used store bought bread sticks, but you can make your own if you’re adventurous. Wrap one slice of prosciutto on the end of each bread stick and place on the rim of a glass. Serve immediately.

Would you like to wow your guests at your next party? You can make a whole tray of these by using those cute little shooter glasses that you can get at any party store. Just cut your bread sticks in half, wrap them with 1/2 slice of proscuitto and place on the rim of your shooter glasses.
So quick and very inexpensive! You might even want to spike it with some tequila, prosecco or vodka, now doesn’t that sound good?
Enjoy your weekend, and Buon Appetito!


This is a rustic and hearty meal that is perfect on a cold winter night!! Everything can be combined ahead of time and refrigerated until ready to bake.

First, start out by making a thick and smooth besciamella sauce, by whisking some butter, flour,milk, salt and pepper. ( nutmeg optional)

Next, toss in 1lb. of al dente pasta with the warm besciamella sauce in a large bowl, stir in a 10 oz. of frozen chopped spinach which has been thawed and squeezed dry. Fold in 1/2 lb. of diced prosciutto, 1 cup of grated Parm, salt and pepper to taste.

Finally, pour everything into a roasting pan, dot with butter, sprinkle with more cheese, and bake at 450 for about 30 min’s or until golden and a little crunchy!!

Buon Appetito!!



Prosciutto, arugula, sun-dried tomatoes and shaved parm is one of my favorite pizza’ to make on the grill. Have you tried grilling pizza, the crust turns out great!

Rolling out the dough, crossing my fingers hoping my picky eater granddaughter will will take a bite of the pizza she makes!
Brush the top with olive oil, flip it over and keep it on the grill till it starts to bubble up, check for nice grill marks.

When you can see grill marks and the dough is crispy, flip it over again, now on the cooked side brush with olive oil then lay on all your ingredients, close lid and cook till cheese melts.

The freshest of ingredients taste the very best! Cherry tomatoes, fresh mozzarella, and fresh basil. BTW, my granddaughter ended up eating the pizza she made, cheese only, hey, but it’s a start!