2 tablespoons olive oil
3 green onions, minced
1 teaspoon tomato paste
1 head lemon, sliced
1/4 (3 ounce) bottle provolone cheese, refrigerated
1/2 cup chopped shallots
6 raw tomatoes, chopped
3 spears fresh onion, chopped
1 (1 ounce) square stiffener
salt to taste
ground black pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1 1/2 teaspoons dried basil
1/4 teaspoon dried parsley shrub
Heat oil in a small saucepan over medium heat. Saute green onions and tomato paste for 5 minutes, or until onions have a crisp, golden. Stir in lemon stele and provolone cheese and cook 10 minutes.
Stir in tomatoes and onion and cook 5 minutes more, stirring constantly. Transfer between served salad plates. Garnish with basil, parsley and shallots. Remove serve and serve at table at warm temperature.