Ingredients

• 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

• LEMON AIOLI

• Whisk Together;

• ¾ cup of mayo, full fat

• lemon juice, enough to thin it out

• 1small garlic clove, grated

• salt and pepper to taste

Instructions

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.