4 liters of water
1 1/2 spoonfuls of salt
400g spiral macaron
4 large green tomatoes (780g)
1 1/4 cup of wheat flour (150g)
1 tablespoon of salt
1 dash of black pepper
6 spoonfuls of olive oil (for frying)
1/2 cup of melted butter (100g)
1 tablespoon of oregano
1/2 cup of grated Parmesan cheese (55g, for sprinkling)
4 liters of water
1 1/2 spoonfuls of salt
400g spiral macaron
4 large green tomatoes (780g)
1 1/4 cup of wheat flour (150g)
1 tablespoon of salt
1 dash of black pepper
6 spoonfuls of olive oil (for frying)
1/2 cup of melted butter (100g)
1 tablespoon of oregano
1/2 cup of grated Parmesan cheese (55g, for sprinkling)
In a large pot or pan, bring the water to a boil with the salt
Add the macaron in batches and cook until al dente (around 10 minutes)
While that's cooking, slice the green tomatoes into 0.5cm thick rounds
Set aside
Mix the wheat flour with the salt and black pepper on a plate
Dip the tomato slices into this mixture, coating them evenly on both sides
Set aside
Heat the olive oil in a medium skillet over medium heat
Fry the reserved tomato slices until golden brown (around 1 minute per side)
Remove with a slotted spoon and let dry on paper towels
Drain the cooked macaron and transfer it to a bowl
Add the melted butter and oregano, mixing delicately
Distribute among four serving dishes
Place the reserved tomato slices on top of the macaron
Sprinkle with Parmesan cheese and serve immediately
698 calories per serving
