Enjoyed by Anna at lunch in Bologna. Thick slices of pumpkin roasted in a bit of olive oil and sprigs of rosemary. Then it was served with a small ball of Burrata, an extra creamy mozzarella that makes a sack of itself to hold the creamiest part. Try it yourself and let us know your results.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.