Saturday, August 08, 2015

Melon, Ham, and Eggplant Parmesan Rounds

Tuesday 4 August

After dropping off our entries for the County Fair, we still had plenty of vegetables hanging around.  So we grabbed the remains of the Indiana canteloupe Holt had just used to make his cold soup entry, and topped it with a few slices of Schad's ham as a local version of prosciutto e melone.
Eating it took up the time until the broiled eggplant parmesan rounds that would form our secondo could be done.  Heirloom tomatoes from the Findlay farmers' market and fresh mozzarella from Jungle Jim's make a nice parmesan, and are also unimpeachably local.

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