This is a family recipe which has been handed down for generations and was one of Mamma’s favorites. I have taken the liberty of adding my own southern flair with the bacon grease. I find that this binds the flavors of the mushroom and the prosciutto. Although when in Italy, as it is more difficult to find bacon, I use pancetta crudo, this is not found here in the States, bacon is the closest we have. - Debbie

(click on photo to enlarge)

Pomodori Al Forno

(click on photo to enlarge)

Having grown up in the south with grandparents who had an enormous garden, vegetables were a staple in my life, sautéed, fried, baked, stuffed, you name it and we probably prepared any and every vegetable in that manner. One of my favorite memories is eating fried zucchini and in the early summer, green tomatoes. Yes, I’m from the south and lived a big part of my life eating fried green tomatoes! So, imagine my delight when I discovered while living in Venice, Italy that one of the most enjoyed summer items is la pastella which is fried vegetables in a light and fluffy batter. This batter is great with any vegetable that is in season and is your favorite. – Debbie

(click on photo to enlarge)

I was tossing and turning one night not sleeping, per usual, and I began contemplating what I was going to do with my leftover eggplant that I had diced up that afternoon. Then, while thinking about counting sheep….it came to me…..do a twist on moussaka! So, here is a twist I threw together. Lo and behold, it was FANTASTIC, so good in fact, I went and bought more eggplant to do it again so my husband could try it (I ended up eating all of the first go round, with the help of a neighbor…who loved it also). He also gave it two thumbs up. - Debbie

These are very tasty appetizers I developed for the Cabot Cheese coop. Try them – everyone will want your recipe! – Debbie