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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the Summer 2008 issue of La Cucina Italiana - a really different kind of chip . Ingredients:
6 tomatoes, red and fresh |
olive oil for frying |
all-purpose flour |
sea salt |
Directions:
1. Bring a large saucepan of water to a boil.
2. Use a serrated knife to cut a large “X” on the bottom-side of medium tomatoes (each tomato will yield 4 peels).
3. Drop tomatoes into water and let cook for 30 seconds.
4. Using a slotted spoon, remove tomatoes.
5. Let cool.
6. From the center of the “X”, gently peel 4 intact skins from each tomato.
7. Heat 1/4-inch olive oil in a small skillet over medium heat until bubbling but not smoking.
8. Lightly dust the tomato peels with all-purpose flour.
9. In small batches, quickly fry in hot oil, about 10 seconds each, adjusting heat as necessary to keep temperature steady but not too hot.
10. Using tongs, remove peels fro oil, and drain on paper towels.
11. Sprinkle with sea salt while warm.
12. Let dry for at least 10 minutes before serving.
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