5 Out-of-the-Box Sides to Spice Up the Holidays
Costanzo Astarita, Chef
Traditional: Caprese Salad
New Twist: Fried Green Tomatoes with Burrata
When tomatoes fall out of season in the colder months, Chef Astarita turns to the green version of tomatoes and a sundried tomato pesto to make up for the loss of ripe, red heirlooms. For this dish, he dredges green tomato slices in buttermilk and a seasoned flour/cornmeal mixture before pan-frying them. He tops them with a variety of domestic burrata cheeses, the pesto, and a drizzling of olive oil and aged balsamic vinaigrette with fresh basil and sliced olives. “The fried green tomatoes add a surprising kick to a traditional caprese salad,” he says.