4 liters of water
1 1/2 tablespoons of salt
400 grams of spiral macaroni
4 large green tomatoes (780g)
1 1/4 cup of wheat flour (150g)
1 tablespoon of salt
1 pinch of black pepper
6 tablespoons of olive oil (for frying)
1/2 cup of melted butter (100g) for greasing
1 tablespoon of oregano
1/2 cup of grated Parmesan cheese (55g) for sprinkling
4 liters of water
1 1/2 tablespoons of salt
400 grams of spiral macaroni
4 large green tomatoes (780g)
1 1/4 cup of wheat flour (150g)
1 tablespoon of salt
1 pinch of black pepper
6 tablespoons of olive oil (for frying)
1/2 cup of melted butter (100g) for greasing
1 tablespoon of oregano
1/2 cup of grated Parmesan cheese (55g) for sprinkling
In a large pot or saucepan, bring the water to a boil with the salt
Add the macaroni and cook until al dente (about 10 minutes)
While that's cooking, cut the tomatoes into 0.5 cm thick slices
Set aside
Mix together the wheat flour, salt, and black pepper in a large plate
Dip each tomato slice into this mixture to coat both sides evenly
Set aside again
Heat the olive oil in a medium skillet over medium heat
Fry the tomato slices until golden brown (about 1 minute per side)
Remove with a slotted spoon and let drain on paper towels
Drain the cooked macaroni and transfer it to a bowl
Add the melted butter and oregano, mixing gently
Distribute among four serving plates
Top each plate with the fried tomato slices
Sprinkle with Parmesan cheese and serve immediately
698 calories per serving
