Ingredients Jump to Instructions ↓

  1. 2 cups buttermilk

  2. 2 cups Arborio Rice coating, recipe follows

  3. 6 red onions, thickly sliced, loosely separated into rings

  4. 8 cups peanut oil

  5. 4 vine-ripened tomatoes Gray salt and freshly ground black pepper Extra-virgin olive oil, to drizzle

  6. 1/2 cup basil leaves, julienne Balsamic vinegar, to drizzle

  7. 1 cup crumbled blue cheese , frozen

Instructions Jump to Ingredients ↑

  1. Onion Rings: Pour buttermilk into a shallow bowl. In a separate bowl spread out the rice coating. Take onion rings and coat with buttermilk, and then cover with coating, shaking off excess. Place coated rings on a tray. In a large deep saucepan , heat peanut oil to 375 degrees F. With a slotted wire spoon, carefully lower the coated rings into pan to fry . Do the rings in small batches to allow oil to remain a consistent temperature. Place fried rings on a paper towel on a tray to dry. Tomato Stack: Cut a small slice from the bottom of the tomatoes - enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top. Season the slices with salt and pepper to taste, drizzle with olive oil. Place the basil leaves in between the tomato slices, and re-stack tomato. Serve re-stacked tomatoes around a larger stack of onion rings in center of a large serving plate. Drizzle more olive oil and balsamic vinegar. Grate the frozen blue cheese over top.


Send feedback