Julie Italian
Ciao e Benvenuto
(Starting this in 2024)
Although Gordon and I have many Italian website pages full of recipes and ideas, I wanted to start this page just for me. With Gordon working overseas, he is not here to co-contribute along beside me, so it’s really just me now. Oh, he does come home for visits, and we do talk and collaborate most everyday on the phone, but sometimes it’s just me and my ideas. Most of the website have been my ideas, Gordon is just the excellent partner that I need to bring these ideas to fruition. He can figure out how to make my ideas work. He will think of things that I don’t. And, I will think of things that he doesn’t. We really are great partners whether it be working on the website, or in our married lives.
Italian Ingredients Are Beautiful and Colorful
I would like to state that I am not Italian. Nor do I wish to be. But, I do love the foods and the ideas that come with the foods the Italian people create. The Italian people are also very inspiring in their technique and food ingredients. There is so much history there. We here in America do not have the long history that other countries and cultures have. Our country is relatively new. But, we do have the uniqueness of a blending of so many cultures of people that have migrated over here from other countries. Some, looking for a better life. But, always bringing with them their foods, recipes and spices from their homelands.
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With this blending of foods from other countries, many of us are inspired to create our own recipes using the ideas and ingredients that are brought over here. Whether they are brought through Ellis Island, crossing the border on foot, arriving via airport, or discovering creative people through the Internet, it’s all very inspiring!
(My Rome Handbook from my college days. I save everything!)
I hope to add more to this page as I go. I hope you will enjoy reading as much as I enjoyed creating.
Grazie,
Julie
I Call This Area My Little Outdoor Italy
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Italian Herb Project
I Adore my Italian Herbs!
Here is a Project Where I Planted Flat Leaf Parsley, Basil, and Oregano in the same pot.
Purple Basil
To Me This Is Italy In A Pot
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Our Creative Kitchen
Although I’m sure that “experts” will trash our kitchen as being too cluttered, or non-functional. I will actually agree with them. However, this cluttered, non-functional, tacky kitchen reflects our personalities perfectly!
So, Moving On…..
Rolling Up My Sleeves Ready To Get Started
These Small Jars ARE My Inspiration!
Cucina & Amore
Bruschetta’s and Pesto’s
I Love Creating a Great Pizza
It popped into my head one night to use these great Bruschetta’s and Pesto’s on a pizza. I could even picture dolloping them in round circles all over a pizza crust, and then adding more great ingredients on top of them.
Here is the completed pizza. The recipe is below. It was truly delicious!
Which is why I wanted to share it with you.
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This is a Keeper!
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So, who is ready to join me in my cluttered and tacky kitchen?
Hey, some great meals have been created in this kitchen.
It’s all about the heart, and there is plenty of heart here. (And a few mermaid tails.) 🙂
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UNDER CONSTRUCTION
Pasta Bowls
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1930’s Irish-Italian Spaghetti
(Recipe Down Below)
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UNDER CONSTRUCTION
(Recipe Down Below)
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Recipes Start Here
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Funny, But I Don’t Even Know What To Call It?
Well, How About, Julie’s Inspirational Pizza? 🙂
Tastes Good To ME!
Just an FYI: I Happen to be Wearing Shorts 🙂
I can just hear my children now, ‘OMG! Mom’s on the internet with no pants on!’
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The Ingredients:
Mama Mary’s Original Pizza Crusts (Pack of 2)
The Exceptional Cucina &Amore Bruschetta’s and Pesto’s:
Pesto Alla Genovese (Basil)
Pesto Alla Firenze (Artichoke Lemon)
Bruschetta (Sun-Dried Tomatoes)
Bruschetta (Red Pepper and Artichoke)
Grape Tomatoes, Sliced in Half (As many as you like.)
1-2 Jars, Marinated Artichoke Hearts, Drained
Fresh Mozzarella, Sliced
(Pictured in the ingredients are some marinated mozzarella balls. They would have been great here, but I omitted them from this recipe as I thought there was just too much olive oil from the Pesto’s and Bruschetta’s.)
Shallots, Chopped into Rings
Fresh Basil Leaves
Proscuitto, Italian Ham
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Before I Assemble the Pizza….
I Need To Start Chopping Everything
The Grape Tomatoes, and the Shallots…
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Before I wanted to assemble the pizza’s with all the delicious ingredients, I wanted to bake them for a few minutes first on a 350F oven. You first want to use the Olive Oil Pam Spray on the Pizza Pan so the Pizza Crust doesn’t stick.
Just for a few minutes. Perhaps 3-4. Then remove from the oven and set aside.
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With My Pizza Crust Out Of The Oven…
It’s Time To Start Dolloping These Tastes All Over!
I specifically wanted the pizza to have these circle dollops all over it.
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Now It’s Time For The Mozzarella Slices…
Then the Sliced Grape Tomatoes…
And Finally, the Sliced Shallots
Also, I brushed some of the Basil Pesto all over the PIZZA BONE. 🙂
(That’s the outside of the Pizza.)
Beautiful and Perfect!
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Time For The Oven
I Placed The Pizza Into a 350F Oven For About 12 Minutes
While It’s Cooking…..
What a Delicious Messy Kitchen!
Waiting On My Pizza…
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Prosciutto, Italian Ham
With My Pizza Out Of The Oven…
I Wanted To Place Some Prosciutto On Top
Also, Some Fresh Basil Leaves
You Can Always Add A Grinding Of Fresh Black Pepper As Well
I ended up making 2 pizza’s. One for me, and one for Veronica and Brian. They loved their pizza as well. 🙂
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Irish-Italian Spaghetti
Because this recipe originated from the 1930’s, I imagine that it was created by an Irish-Italian family, probably living in New York City at the time. I imagine the family living in an immigrant neighborhood, surrounded by laughter, hard work, lots of wonderful smells wafting throughout the building, and inventive creativity by the residents. After all, this is a collaboration of two wonderful cultures.
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I Did Embellish The Original Recipe
The Ingredients:
1 lb. Ground Turkey
1 lb. Ground Sausage
1 Large Sweet Onion, Chopped
(Olive Oil for Sauteing Onions)
2, 10.75 oz. Cans of Tomato Soup
2, 10.75 oz. Cream of Mushroom Soup
1 t. Chili Powder
1/4 t. Cayenne Pepper
1/4 t. Turmeric
Freshly Ground Black Pepper to Taste
Tabasco Sauce (As many dashes as you desire)
2 lb. Spaghetti Pasta
Cheeses:
I have 3 here. A Shaved Parmesan
An Aged Irish Cheddar
And An Aged Italian Cheddar
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Ready To Get Started
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The first thing that I did was to chop the onion into a small dice.
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Campbell’s Soups
It makes perfect sense to me that these two soups would be included in this vintage recipe. This soup was a staple in every kitchen here in America.
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I added some Olive Oil to a saucepan to saute the onions.
I combined the Ground Turkey and the Ground Sausage into my wok to brown.
I prefer to cook my Onions separately from the meats.
The Screen is for Draining the Fat into the Sink
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When Both Are Done….
..Combine
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Now It’s Time To Add The Soups
Combine, And Simmer on a Low Heat
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Time To Add The Spices
(You can add as much or as little as you like with any of them. I know that my daughter doesn’t like spicy foods.)
I Eyeballed The Turmeric
It doesn’t change the taste of your food, and it is a cancer cell killer. So, eat up!
Simmering Away on Low
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Time To Grate My Cheeses…
Now, to Boil The Pasta
(Just cook according to package directions.)
When Ready, Drain Into A Colander
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Time To Plate
Add Some Fresh Basil
I Keep The Cheese Separate
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For Something Extra…
Gordon and I happen to love these Plant Based Meatballs. A nice addition.
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Don’t Forget Some Nice Bread To Go Along…
Store in the refrigerator for some great meals for the coming week.
Godere,
Julie
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UNDER CONSTRUCTION
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If you would like to view our other Italian food posts……
Julie’s Italian Appetizers and Edible Gifts
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Gordon and Julie Italian Seconda Parte 2
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La Sciatta Giulia Anna’s (Italian Sloppy Julie Ann’s)
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Edible Gifts: Italian, Greek, and Irish
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Modern Day Mona (Lisa) Halloween
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Even More Italian (Just For You)
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Tavolino Da Caffe Italiana (Coffee Table Italian)
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Grazie,
Julie and Gordon