1/4 teaspoon of parsley
1/3 teaspoon of olive oil
3 tablespoons (scant) of grated Parmesan cheese
1/2 teaspoon of black pepper
1/2 teaspoon of salt
4 medium green tomatoes, cut into 0.5 cm thick slices
3 slices of bacon (30g)
1/4 teaspoon of parsley
1/3 teaspoon of olive oil
3 tablespoons (scant) of grated Parmesan cheese
1/2 teaspoon of black pepper
1/2 teaspoon of salt
4 medium green tomatoes, cut into 0.5 cm thick slices
3 slices of bacon (30g)
In a skillet, fry the bacon over medium heat until crispy
Remove with a slotted spoon, drain on paper towels, let cool and crumble
Add the olive oil to the grease remaining in the skillet
In a large bowl, mix well the parsley, Parmesan cheese, salt, and black pepper
Heat the skillet over medium heat
Pass the tomato slices through the parsley mixture, pressing firmly
Fry half of the tomato slices for one minute on each side or until golden and crispy
Remove with a slotted spoon and place on a plate covered with paper towels
Fry the remaining tomato slice and also let it drain on paper
Transfer to a baking dish and sprinkle with crumbled bacon
Serve immediately.
