… that wasn’t on Sunday. We had a last minute invitation to have Sunday lunch with one of Carlo’s aunts so had to move our meal to today. Unfortunately, the weather was absolutely yucky considering that Sunday was really nice so, our menu seems a little off…. but it was still very tasty!
Saturday night, we had dinner at MIL’s house and we brought back some Tortellini to have as our first course.
Tortellini in Brodo is super easy and delish!
6 cups of water
1.5 veggie bouillon cubes
season to taste with:
salt and pepper
Bring to a boil and then cook tortellini according to directions on package.
Add freshly grated parmigiano
This weeks experimental meal was a spin on the classic BLT. I got this from a recipe book that we made in church. One of my dearest, darling, gal pals submitted this and it was Y-U-M! Carlo was a bit skeptical at first but once he tasted it, he was hooked!
The California BLT
*an ode to Whitlows in Clarendon, Virginia
8 slices of sourdough bread
1/4 cup pesto
2 balls fresh mozzarella
12 strips of bacon (I used pancetta)
1 cup bread crumbs
Beat egg and add salt and pepper to taste.
Dip tomato slices in egg and dredge with bread crumbs.
Cook tomatoes in skillet coated with pam, turning only once.
Toast bread and spread one side of each slice with pesto.
Layer tomato, mozzarella and bacon.
Slice in half and serve.
Since I don’t have a toaster, I put the bread in the oven which made it too toasted. Next time, we’ll try it untoasted and see how that goes. I also made Carlo’s sandwich with prosciutto and mine with pancetta. The pancetta made it too salty but the prosciutto was perfect!
This is perfect for a summer evening and is going in our permanent collection!