This is one dish my mom often cooks in summer and it is awesome because you can prepare it in advance and enjoy it cold as a cold roast or thinly sliced in a sandwich with a bit of lemony mayo. Also, the lemony taste makes it light and perfect for the summer.
Today I am cooking meatballs. A coupe of days ago I was seeing Tyler’s Ultimate on the food network and he was tackling meatballs, and I decided I was going to make some as soon as possible. Now I do meatballs my way and they are a little different every time, so I use any meatball recipe only as an inspiration. The secret however is to always add enough breadcrumbs to make them fluffy. That’s how I did them today.
Because meatballs are so Italian, I posted it on Manu’s Menu event for the 150 Years of the Unification of Italy.
The other day I bought some eggplants at the farmers’ market. I love eggplants and one of my favorite way of cooking them is to roast them in the oven: when you cook them this way they get kind of a smoky flavor, which makes oven-baked eggplants the main character in any meal. As you will see I use the roasted eggplants in two way: one as a vegetarian entree and one as a pasta sauce.
Today I am invited to a dinner on a boat and I was asked to bring a salad. I am not an expert on Cesar salads and dressings so I decided to make a pasta salad with roasted vegetables. Very summery and perfect to prepare ahead.
Other things you can add to the pasta salad, if you like them, are mozzarella (the one shaped like balls and preserved in water, not the Kraft mozzarella sticks), crushed red pepper, black pepper, and/or capers.
I disappeared for a while, but I guess that’s not a big problem, as I am sure you can find a lot of other recipe online much better than mines…. Anyway I was invited to participate in a recipe exchange which is kind of a cool thing: you send e-mails to 20 Friends and they send it to another 20 friends and they send you a mail with a recipe, and theoretically you should receive 36 recipe back….. I am still waiting for mine…. In the mean time this is the recipe I sent. Last time I cooked it for a Halloween party and it had a huge success!