Tag: Tomatoes

The history of American fried green tomatoes – Italian Cuisine


History, curiosity and preparation of fried green tomatoes, recipe born in the nineteenth century in the United States and then popularized all over the world thanks to the film "Fried green tomatoes at the train stop"

In the 90s the film Fried green tomatoes at the train stop, critically acclaimed, winner of several Oscars and still considered a cult of American cinema, he had the merit of making a popular all over the world recipe traditional, as simple as original. Few know, however, the story behind this dish, born at the end of the 1800s, and what the tricks and tricks for an ad hoc preparation are.

The story of fried green tomatoes

This typical American dish, always linked to the release of the film and identified as one of the main historic and iconic dishes from the southern United States, together with fried chicken and tea with biscuits, actually made its first appearance in cookbooks in the northern part of the country already at the end of nineteenth century. Historians, in fact, have identified the preparation of fried tomatoes in an 1873 Ohio recipe book, in a Presbyterian publication in Chicago in 1877 and in a Jewish cookbook in New York in 1919. Beyond their origin geographic, it was Fried green tomatoes at the train stop to make this delicious and crisp version of green tomatoes a delicacy famous throughout the United States and abroad. When in 1987 the writer Fannie Flagg published her book Fried Green Tomatoes at the Whistle Stop Café, from which the film is based, took the idea and inspiration fromIrondale Café near Birmingham, Alabama, in which as a child she used to eat her beloved fried green tomatoes, really included in the menu although they were not a local specialty. At the time, the success of the book and the film was such that this coffee, the real Whistle Stop Café, had to buy a deep fryer to meet the growing demand from visitors intrigued by this dish. The place is still a destination for fans and fans of the film, so much so that it has declared that it uses around 30 kg of green tomatoes daily.
Nowadays fried green tomatoes are widespread throughout the United States and it is also possible to find them in versions sought after in luxury restaurants or in Italian ones as an alternative to eggplant Parmesan.

Information and tricks to cook them at their best

Beyond the massive presence of this dish in American restaurants and its notoriety in the rest of the world, home cooking remains the favorite of the American people. But what secrets are behind this seemingly easy to cook? It must first be said that the main ingredient, i green tomatoes, are not unripe tomatoes as you might mistakenly think, but a real one variety in itself which differs in taste and consistency; ripe green tomatoes, in fact, turn out soft to the touch and with a pleasantly sweet and less acid taste. Perfect for frying, this type of tomato should ideally be cut into slices that are not too thin, just over half a centimeter wide, and then dipped first in a mixture based on eggs, buttermilk, salt and pepper and then in a mix of 00 flour. and cornmeal. Needless to say, for the batter there are countless variations, just as you can customize this phase of the recipe with one addition of herbs or various seasonings, such as garlic or onion powder, paprika, chili pepper, coriander, oregano or dried thyme.
Experts suggest frying in a large but not too deep cast iron pan, as the tomato slices do not float in the oil, frying each side for about two minutes. Once cooked, the fried green tomatoes should be drained and served preferably hot. If desired, you can opt for adding one accompanying sauce, which can for example be based on mayonnaise, mustard, jalapeño or lemon and herbs, and with a red tomato salad as a side dish.

Photo: fried green tomatoes breaded_flickr_paul goyette.jpg
Photo: green tomatoes fritti_flickr_jessica rossi.jpg
Photo: green tomatoes_StephanieAlbert.jpg

Stuffed dried cherry tomatoes – Recipe stuffed dried cherry tomatoes – Italian Cuisine

»Stuffed dried cherry tomatoes - Recipe Misya stuffed dried cherry tomatoes


Chop bread, capers and garlic and put them in a bowl together with the pecorino cheese and a drizzle of oil.
Mix until a crumbly but homogeneous mixture is obtained.

Spread the filling over half of each dried tomato, then close the tomato as if to create a slightly open shell, and secure the two halves with a toothpick.

Arrange all the tomatoes on a baking sheet, without overlapping them and leaving the filling visible from the top.
Cook for 10 minutes in a preheated 220 ° C fan oven (if necessary, turn on the grill in the last few minutes of cooking).

The stuffed dried cherry tomatoes are ready, serve them immediately.

Recipe Friggitelli peppers with tomatoes and olives – Italian Cuisine

Recipe Friggitelli peppers with tomatoes and olives


  • 300 g friggitelli peppers
  • 200 g beef heart tomato
  • 50 g pitted taggiasche olives in oil
  • 20 g anchovy fillets in oil
  • 4 Pan brioche slices
  • Origan
  • extra virgin olive oil
  • salt
  • pepper

Clean the peppers by opening them in half lengthwise and removing the petiole and seeds. Sauté in a pan with 2 tablespoons of oil for 5 ', cover with a lid and cook them until they soften, for another 7-8 ′. Turn off and salt it at the end.

Blend the brioche slices coarsely getting crumbs; toast them in a pan for 2-3 ′, so as to dry them. Remove the tomato filaments and seeds and cut the pulp into cubes. Chop the olives and anchovy fillets into small pieces. Collect the tomatoes, olives, anchovies in a bowl and season with oil, salt and pepper. Serve the friggitelli with tomatoes, sprinkle everything with the toasted pan brioche and a pinch of oregano.

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