Tomato Salad with Fried Cheese and Parma Ham

Method

1. Cut the tomatoes into pieces: Camone into wedges, cherry tomatoes in half, datterini in half, green tomato into thin slices. Place them in a bowl.
2. Season with olive oil, chopped garlic (to be removed later), basil leaves, and black pepper. Do not add salt to avoid drawing out water. Mix gently.
3. In a pan, heat a generous amount of olive oil. Add garlic halves and onion wedges. Sauté on low heat until fragrant.
4. Add basil stems to the oil. Let them infuse.
5. Remove garlic and onion from the pan.
6. Pour in the tomato passata. Cook on low heat for 2–3 minutes, stirring occasionally. Season with a pinch of salt.
7. While the sauce cooks, prepare the cheese. Cut soft cheese (Bucciato or similar) into thick slices.
8. Set up a breading station: flour in one dish, beaten eggs with a splash of water in another, breadcrumbs mixed with oregano in a third.
9. Dredge each cheese slice first in flour, then in egg, then in breadcrumbs, pressing firmly to adhere.
10. Fry the breaded cheese in vegetable oil (enough to cover the bottom of the pan) until golden and puffed, turning once.
11. Slice the Parma ham very thinly.
12. To serve, spread the tomato sauce on a plate. Arrange the seasoned tomatoes on top. Place the fried cheese slices and the Parma ham. Garnish with fresh basil leaves.
13. Serve immediately with a glass of Lambrusco wine.