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.
4-5 medium size green tomatoes, sliced into ¼ “ slices
1 lb. fresh or dried pappardelle
Flour (Wondra fine-milled flour preferred)
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.