Saturday, September 10, 2011

Fresh Cavatelli Today with Roasted Eggplant and Tomato Sauce

Today, I made up some cavatelli - check out Lidia Bastianich's recipe at  I dressed the pasta with some roasted eggplant and tomato sauce, then topped with shredded rosemary ricotta salata.  We ate this for lunch with a Greek salad containing our own homemade feta.  It was quite good, but I do need to work on making the cavatelli a little lighter.  There are leftovers for tomorrow too.

We tasted the manchego cheese and it's good!  Michael will be taking it to work as his lunch cheese.  I'm happy it came out well.  The pound of cheese should last him about a month - he takes a 1 oz. slice each day to work.  Next we will be tasting the drunken cow cheese.

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