The below recipe is courtesy of Treviso at Ringling Museum Chef, Jeff Trefry. You can try this recipe at home or visit Chef Jeff at Treviso and let him prepare it for you!

Thanks Jeff!

Venetian Fried Green Tomatoes                           

Serves 4

? 2-4oz. balls fresh mozzarella

? 2 ripe Roma tomatoes

? 2 green tomatoes

? 1 cup seasoned flour

? 2 eggs beaten

? 1 cup Panko crumbs

? ¼ cup grated fresh parmesan cheese

? 2 cups Original Mazzone Extra Virgin Olive Oil

? 1 cup fresh basil leaves

? 1 roasted shallot

? Salt and pepper

? 2 cloves of roasted garlic

? 2 tablespoons honey

? 2 tablespoons lemon juice

? ¼ cup Mazzone Basil Olive Oil

? Good Balsamic vinegar

Procedure: Slice mozzarella balls and Roma tomatoes into ¼ inch slices. Cut green tomatoes into

¼ inch slices and then cut out with a round biscuit cutter to the same size as the Roma tomatoes.

Dredge them in seasoned flour, then dip in beaten eggs and bread them in Panko crumbs with

grated parmesan cheese.

In a blender prepare the basil dressing by combining the basil, shallot, garlic and lemon juice and

blend until smooth. Slowly drizzle in BASIL olive oil to form an emulsion. Season with salt and pepper

To finish fry the green tomatoes in 350 degree Original Mazzone oil until golden brown. Remove and stack with mozzarella and Roma tomato slices. Drizzle basil dressing under the stack and finish with

good balsamic vinegar.