Fried Green Tomatoes with Cream
8 slices bacon
3 large green tomatoes
1/2 cup flour
ground nutmeg
1/2 cup light cream
salt and freshly ground pepper
chopped fresh parsley for garnish
Gently saute bacon in large skillet until crisp. Remove with slotted spoon; drain on paper towels. Cut each tomato into eight slices, 1/2-inch thick, discarding stem end and base. Season flour well with salt, pepper and nutmeg. Spread out on a plate, add tomato slices and coat on all sides.
Cook half the tomatoes in the rendered bacon fat over moderately high heat until lightly browned. Turn once, adding a little butter if necessary to prevent sticking. Gently remove tomatoes and place on a serving plate, keep warm. Cook remaining tomatoes.
Pour cream into skillet and bring to a boil, scraping the bottom to incorporate the brown bits. Pour sauce over tomatoes and garnish with parsley. Arrange bacon in a criss-cross pattern on tomatoes and serve. Makes 4 servings.
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