Today, we were all watching a Food Network show and torturing ourselves. One of the chefs made prosciutto wrapped tomatoes fried with panko breadcrumbs. I absolutely LOVE fried green tomatoes, and have even pulled them off (paleo style). Unfortunately, they are damned hard to find! Since I always keep prosciutto on hand, I figured that I would use this with ripe tomatoes. It turned out great! Having a forkful of both the beef and breaded tomato was really good, and very satisfying. I have got to score tome green tomatoes to make this absolutely perfect. Now if only I could master paleo beer cheese soup from the show. I really don’t think I can pull off a paleofied version of that one.
- 1.5 cups plantain breadcrumbs
- 1 egg, beaten
- 6 slices tomato (at least 1/4 inch)
- 6 pieces prosciutto (Trader Joe’s is compliant)
- 3 Tbsp paleo fat (bacon fat is a nice touch but ghee, lard, avocado oil, and coconut oil will work)
Heat a skillet over medium heat. Add oil/fat and allow to get hot. With your fingers, work out the seeds of the tomato slices. Place slices between two paper towels and gently press. You want to get the tomato slices as dry as possible. Wrap with prosciutto. Dip the prosciutto wrapped slices in the egg and then breadcrumbs. Gently place in the skillet and cook until toasty on each side. Remove to paper towels. Serve with any meal (Tri-tip was a perfect addition)!