I think I'm just about all ready for the BBQ as far as the casa is concerned, now it is just up to getting all of the fine touches done and cooking. I only have a few things to worry about, since we are sharing the cooking so there is no stress there.
For today, I didn't eat!!!! Just snacked all day, BUT for my dinner I have a great salad that I just put together.
Green salad with pancetta, egg plant, red bell pepper, cranberry, red onion and tomato filled with basil vinaigrette (leftover from the other day) and tortillini.
SALAD:
Slice a few very thin slices of eggplant and pancetta. Place the tortillini (I just buy what looks good in the small size) in boiling water and cook until just tender.Place the pancetta in a frypan with a little olive oil. Brown until mostly done then add the eggplant rings and saute them until dark brown. Place the pancetta and eggplant on a paper towel to soak up the oil. Cool down the tortillini when they are done. Get your greens ready in the bowl and add the dried cranberries (about 2 tbs), onion and the rest of your ingredients.
Place all of the ingredients on the top of the greens and gently lift the greens just to incorporate them a little. You want them to show on the top of your salad . Slice a small tomato in half ,scoop out the seeds and fill them with basil vinaigrette.....add your favorite dressing...I think lemon is good on this one and eat away.
Bon Appetite..This salad is great with a nice glass of Sauvignon Blanc!!!
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