For dinner the night before last, we created our own special salad: Multi Verdure Insalata (our own creative name, as well: a salad with lots of vegetables) with Oil and Vinegar dressing. What this was, basically, was all the things in the refrigerator that needed to be used up. So, we mixed together some Romaine lettuce, the few spinach leaves that hadn’t yet wilted, the cherry tomatoes that were starting to mature, along with an apple that was really getting ripe, a tiny zucchini (skin on, cut up), a small yellow squash (also with skin on, cut up), a sliced red onion, plus some sliced deli turkey breast and lots of parmesan cheese and a few fresh basil leaves picked from the plant growing out on the balcony. For hors d’oeuvres, we served cold the leftover Pizza Margherita that I’d saved from my first night in Naples. And we enjoyed this all with a glass of red wine as we sat on the balcony admiring the fabulous view of Mt. Vesuvius with the twinkling lights of the Port of Naples below. we had home-made baked pork chops with leftover red potatoes, and our leftover Multi Verdure Insalata with iced tea.
Last night we had deliciously prepared home-made baked pork chops with BBQ sauce, leftover red potatoes, and our leftover Multi Verdure Insalata (this time with the addition of slices of the tiniest and sweetest pears I’ve ever had) with iced tea. Tonight we will saute up some zucchini and yellow squash along with some sliced up onions and eggplant and serve it with whole-wheat pasta and more iced tea. Watch for A Tavola Con Ellynne In Italia, Part 4 to read about my experience going to the grocery store on Corso Europa in the Posillipo section of Naples!
Contact Ellynne at: LynnieBDavis@gmail.com
