Even More Italian (Just For You)

Ciao e Benvenuto

Il Mio Piccolo Pezzo D’Italia

(My Little Tiny Piece of Italy)

Actually, very tiny! Just a barrel, a barrel lid turned into a Lazy Susan, and some clay pots.

This is more about the food presentation, and is it ever good!

We made all of this in 2023 for Super Bowl Sunday LVII (57 years)

Kansas City Chiefs 38-35 Philadelphia Eagles

Our Italian Wings Topped with Pesto

Our Roasted Garlic and Goat Cheese Italian Spread Topped with Olives and Thyme

Not to Mention, the Best Tasting Bread to go With

This is soooooo DELIZIOSA!

ARRIVEDERCI!

Julie and Gordon

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Like I said, My Little Piece of Italy 🙂

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Recipes Start Here

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Our Italian Wings

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Pictured are the wings we used for this recipe.

28 Wings – Do not separate, wash well.

Here are the seasonings we used.

Ingredients:

2 Large Ziplock Bags
~1/2 Cup Extra Virgin Olive Oil
1 Tbsp. Hawaiian Sea Salt
2 Tbsp. Garlic Powder
1 1/2 Tbsp. Dried Oregano
1 Tbsp. Paprika
3 Tbsp. Dried Basil Leaves
1 Tbsp. Italian Bread Dip Seasoning (Tuscan)
2 Tbsp. Italian Herb Seasoning
1 Tbsp. Onion Powder
2 Tbsp. Raw Cane Sugar

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Pictured is the Olive Oil we used for this recipe. Add your Extra Virgin Olive Oil to the
bags.

All the above seasonings should be doubled as each amount goes into each Zip lock
bag.

Now add your Sea Salt and Garlic Powder to the bags. Then your Oregano.

Now the Paprika and Dried Basil. Then your Tuscan Bread Dip Seasoning.

Add your Dried Italian Seasoning to the bag along with your Onion Powder.

Now for a touch of sweetness, add your Raw Cane Sugar.

Mix all the seasoning in the bag and taste the seasonings. Adjust the mixture until it is
the way you like it.

Here I have the wings ready to be washed. You want to wash your chicken as it could
have some dried blood, loose feathers, or bone fragments which need to be removed.

Rinse the wings well with cold water as shown.

Let the wings drain on a plate or you can pat them dry with paper towels.

Place the uncut wings in the bag with the seasonings.

Then mix the chicken with the seasonings. Do this for both bags of chicken. Let the
chicken marinate overnight in the refrigerator.

Mixing Well The Chicken and Marinade

Into The Refrigerator They Go!

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The next day, I started the grill with the burners on high. This will heat the grill and
clean it from the residue left behind. Use a grill brush to clean the grates.

After about 5 minutes turn the grill down to Medium and place your chicken on the
grates.

Grill the chicken for about 12 min. on both sides or until the internal temperature
reaches 160’F.

I like to grill the chicken and then place it on the top shelf, the chicken will bake the rest of
the way to 160’F. Doing this keeps it away from the direct heat.

Here you can see the wings after they have been grilled.
We hope you enjoy these wings as much as we did!

Now, Just Add a Little Pesto!

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Roasted Garlic and Goat Cheese Spread

Deliziosa With Some Great Bread

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Start by roasting your 35-40 Garlic Cloves in butter in a 400F oven for about 55 min. or until
golden brown. Julie likes to check them and move the garlic cloves around every 20
min. or so of cooking.

Ingredients:

~40 Garlic cloves
1 Stick of butter or about 8 Tbsp.
½ Cup Asiago Cheese
½ Cup Parmesan Cheese
4 – 10.5 oz. Goat Cheese – 2 Garlic and 2 Plain
1 Tbsp. Dried Thyme
1 Cup Ricotta Cheese
½ Cup Milk
Garnish with Stuffed Olives and Fresh Thyme Sprigs

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Serve with sliced bread that has been buttered and baked/broiled until golden brown.

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The Ricotta Cheese we Used

Use some of the butter from the roasted garlic to butter the baking dish. Use a paper
towel to spread out the butter all over.

Place your Goat Cheese into a large Bowl

Add your Dried Thyme to the bowl.

Now add your Roasted Garlic to the bowl.

Then add your shredded Asiago and Parmesan Cheese, and mix the ingredients with a
potato masher or Fork.

Add your milk to the cheese mixture and mix the ingredients again.

Place the baking dish on a sheet pan just in case it overflows. Place the baking dish in
a 400’F oven for about 35 to 40 min. or until the top browns.