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 was born in Rome.
(O.K., it was Rome, Georgia, but still. Just think, I could have just left it at that and even passed a polygraph.) 🙂
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 (Barefoot)
I Call This Area My Little Outdoor Italy
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Italian Herb Project
I Adore my Italian Herbs!
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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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Pasta Bowls
It was one night that I wanted something Pasta for dinner. I had all these great ingredients, and some beautiful Basil, except I didn’t want a lot to eat. I thought that I would just put everything into a bowl and not all over a plate. (I view eating off plates as being a lot of food. But, I view eating in bowls as being smaller in portions.) It was then that my Pasta Bowls idea was born. It just sort of evolved as I put it together.
I Wanted My Pasta Bowl to Look a Bit Asian
My Basil Pasta Spaghetti Noodles, Marinated Artichoke Hearts, Red Pepper and Artichoke Bruschetta, and lots of grated Parmesan Cheese.
And my beautiful Basil!
See that open packet to the right of the photo above? That is an excellent pasta base.
I found it at Sprouts. It’s called Simply Organic Sweet Basil Pesto Sauce Mix.
I simply followed the packet instructions and added my Spaghetti Pasta. You can see it in the photos below.
In this photo I am just simply warming my Marinated Artichoke Hearts on a low heat.
Now It’s Time To Create Your Pasta Bowl
I do think this would be a very fun meal for a large group of people. They can create their very own Pasta Bowls.
Just set out a spread of ideas and let the party begin!
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My Spaghetti Omelet
(Recipe Down Below)
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Roasted Stuffed Portabella Mushrooms and Broccolini
(Recipe Down Below)
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My Italian Baked Potato
Also Topped with my Roasted Stuffed Portabella Mushrooms and Broccolini
(Recipe Down Below)
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Italian Roasted Potatoes with Red Onion and Garlic
I love a colorful medley of potatoes. It’s a nice, easy side dish to add to any meal.
All you need are the potatoes, some onion and garlic, along with some very enticing Italian spices from your pantry.
Along with a good dose of Olive Oil.
(Recipe Down Below)
The Italian Potatoes Served with an easy Salad and a grocery store bought Rotisserie Chicken.
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My Spaghetti Pie Creation
This was a lot of fun to make, and delicious to eat!
This was pretty much inspired by my Spaghetti Omelet.
After I made that, I then wanted to make a Spaghetti Pie.
I wanted to use my leftover Pastas that I had in the pantry.
And figured that they would work well here.
I figured that I could ‘disappear’ the different shapes into a pie with the other ingredients.
Turned out that it did work well together.
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Loving The Leftovers
Great With A Salad
Or Heated Up and Placed Into A Sloppy Joe
Below I Added Some Some Italian Mustard and Some Italian Cheeses
(Recipes Down Below)
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My Italian Goulash
I don’t know if there is such a thing as an Italian Goulash, but that is what I made here.
I have made several Goulash’s in my time, the origin is from Hungary.
This is my take on a Hungarian Goulash except with Italian Ingredients, and a few traditional Hungarian ingredients as well.
(Recipe Down Below)
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1930’s Irish-Italian Spaghetti
(Recipe Down Below)
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Goat Cheese, Roasted Garlic, and Olive Dip
(Recipe Down Below)
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Roasting Some Tomatoes…
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To Pack In Extra Virgin Olive Oil
(Recipe Down Below)
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Quick and Easy Naan Pizza w/ my Roasted Tomatoes in EVOO
This is pretty much just a suggestion as something to have with the Roasted Tomatoes above.
(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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My Spaghetti Omelet
Topped With Fried Chorizo and Fresh Parsley in a Basil Pesto Sauce w/ Shredded Parmesan
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Frying Some Chorizo on the Stove Top
I just want it to be a bit crispy.
Ingredients For My Omelet:
Chorizo Slices for Topping
1 Package Brown Rice Pasta (16 oz.)
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13 Eggs, Beaten
5-6 T. Butter
Bunch of Fresh Parsley (Also for Garnish and separate sauce.)
1 t. Chopped Calabrian Peppers (This is HOT!)
8 oz. block (or less) Parmesan Cheese (Grated)
Jar of Prego Basil Pesto Sauce
Hawaiian Sea Salt (or any salt you desire) To taste.
White Pepper (To taste)
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Make Sure Your Parsley Has Been Washed
Ingredients at the Ready
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In a small sauce pan I am heating up some of the Prego Basil Pesto Sauce on the stove top.
I just want it to warm up and thicken up on a low setting.
With my Chorizo finished frying, I set it aside.
Also, reserve the skillet as this is what we will be cooking the Omelet in.
Now I am Cooking the Spaghetti Pasta
You Want To Cook The Spaghetti Pasta Until Al Dente
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With My Prego Basil Pesto Sauce Thickening, I’m Adding Some Fresh Parsley
I will just keep this on low until I’m ready for it.
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When the Spaghetti Pasta is Al Dente I drained it into a Colander, and then transferred it to a large mixing bowl.
Now I am adding about 3-4 T. butter and a handful of Fresh Parsley.
I then grated just about all of that block of Parmesan Cheese you see in the photo above left.
Now, mix it all together so that your butter is melted, and the other ingredients combined well.
Salt and Pepper
In another large bowl add all of your Eggs. I initially started out with 8 but decided that I needed more. Hence, 13!
I also added some salt and pepper to taste.
Now whisk the Eggs together thoroughly.
Now Pour the Eggs into Your Spaghetti Mixture
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Now you can grate some more Parmesan into the mixture.
Add a small teaspoon of the Calabrian Peppers….
(You might want to taste this as it is very HOT!)
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It’s time to melt about 2 Tablespoons of Butter into your skillet on a medium heat.
Pour the Omelet mixture into the skillet and place into a350F Oven for about 25 minutes. I covered the skillet in Aluminum Foil to prevent any burning.
When I thought it was mostly done I then removed the Aluminum Foil so that it could brown a bit. Cooking it an additional 5 minutes or so. Insert a toothpick or wooden skewer into the Omelet to make sure it is done. When it comes out clean then you know it is ready.
Also, ovens vary in temperature and what may take my oven 25 minutes, may take your oven 35 minutes. So, be sure to monitor it.
When it came out of the oven I topped it with the Fried Chorizo.
It Looks Beautiful Plated and with some Fresh Parsley and Basil
Although for Aesthetic reasons that Basil Pesto and Parsley Topping with the Shredded Parmesan Cheese may seem unnecessary, it did add to the taste nicely.
Slice and Serve
Breakfast, Brunch, Lunch, Dinner… it goes with all!
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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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Goat Cheese, Roasted Garlic, and Olive Dip
The First Ingredient:
Roasted Garlic
The first thing you want to do is to roast your garlic cloves.
I know that I have this particular recipe listed all over this website many times, as it is a favorite, but I will once again give the directions as they apply here.
Before Roasting left, After Roasting right
I’m using two small baking dishes here in order to roast all the Garlic Cloves that I need.
I’m simply placing the cloves into the baking dishes and then placing pats of butter on top. You can see how many I am using in each baking dish in the phots above left.
You then want to cover the baking dish with Aluminum Foil.
Turn your oven on to 400F.
When the oven comes up to temperature, place your baking dishes into the oven. I set the timer for 20 minutes to start.
I want to check and make sure that I have enough butter in each dish. I also want to use a utensil to help me stir the garlic and butter around in the dish to make sure everything is covered. Sometimes I have had to add more butter. Do so if needed.
I then place the dishes back into the oven for an additional 20 minutes. I then take them out just to stir them around a bit, and then place the baking dishes back into the oven for the last and remaining 10 minutes of cooking time.
When done I remove the garlic from the oven and set aside to cool.
(Usually snacking on the caramelized garlic with a spare baguette.)
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You can see the Roasted Garlic Cloves cooling in the photo, top. 🙂
Gathering My Other Ingredients:
~40 Roasted Garlic cloves
1 Stick of butter or about 8 Tbsp.
(You’ve already done this from above.)
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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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I drizzled a little bit of Extra Virgin Olive Oil into each of my baking dishes the dip will be in.
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I placed my Goat Cheese into a mixing bowl, and then grated some Asiago and Parmesan Cheese into the bowl as well.
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Now to add my Milk and as many Roasted Garlic Cloves as I so desire.
Trust me, they will be DIVINE!
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Next Add The Remaining Ingredients and Mix Together
It’s time to top the mixture with Olives, any you desire. Just make sure they are pitted.
Bake in a 400F Oven for 35-40 minutes.
You can check the casserole dishes half way through and cover with foil if you so desire.
You do want the dip to brown a bit though.
Serve Warm with a Toasted Baguette
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Roasting Tomatoes in the Oven
Although Some Are Charred, They Are Still Delicious
Plainly Packed In Extra Virgin Olive Oil
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Click Here For: Edible Gifts Italian, Greek, Irish
We have roasted Tomatoes before. Just click on the link above for more information on how to.
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For This Recipe All You Need Are Lots Of Tomatoes, And Extra Virgin Olive Oil
Wash Your Tomatoes
Roma Tomatoes Work Best Here,
Although I used a combination of both.
Slice The Tomatoes As Thick, Or As Thin As You Like
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Baking Sheet Pans and Parchment Paper
Depending on how thin you slice your tomatoes, it will determine whether your oven should be on 250F, or 300F.
If you slice them thin, I would place them in a 250F oven. If you slice them thicker, I would place them in a 300F oven.
Once the Tomatoes are Sliced, Place them on Parchment Paper on the Temperature that you Desire, for About 2 Hours.
I sliced mine mostly thin, but some a bit thicker. Hence, the dark red as opposed to the bright red in color.
I then flipped them over and placed back into the oven for 30 minutes.
I only needed 1 jar for this food project.
I am allowing them to cool, and then packing them into the jar.
Pour the Extra Virgin Olive Oil in the jar to cover the Tomatoes.
Place the jar into the refrigerator.
Here is an excellent recipe you can eat them on…..
Quick and Easy Naan Pizza w/ my Roasted Tomatoes in EVOO….
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Cont…..
We have made several NAAN Pizza’s through the years, and they will always be a favorite weeknight dinner. I am adding this recipe here to use as an example for you of how you can eat your Roasted Tomatoes in Olive Oil that you just made above. 🙂
Topped with our Fresh Purple Basil
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Toasting Pine Nuts
I LOVE Toasted Pine Nuts! I love them on NAAN Pizza’s, and I love them on Salad’s.
You just want to place the Pine Nuts in a sauce pan on a medium heat.
As they cook they will turn a nice brown color.
Keep stirring them so they don’t burn.
The toasting will bring out their flavor.
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Ingredients:
NAAN
Hummus, (Any you desire. I’m using a plain Hummus here.)
Shredded Mozzarella Cheese
A Few Balls of Mozzarella, Marinated
A Few Shakes of Dried Italian Herbs and Spices
A Shake or Two of Garlic Salt
My Roasted Tomatoes in Olive Oil
Toasted Pine Nuts
Fresh Purple Basil
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Turn Your Oven On 350F
You want to place your NAAN onto the oven rack for about 4-5 minutes on one side to toast.
Then remove from the oven and place onto an Aluminum Foil lined baking sheet, flipped the opposite side you toasted.
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Now it’s time to spread some Hummus over each NAAN.
Sprinkle some Italian Herbs and Garlic Salt over top.
Then Add Your Shredded Mozzarella Cheese
Now You Want to Add Your Roasted Tomatoes Packed in Olive Oil
Like So….
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Now For The Marinated Mozzarella Balls….. add them around.
Sprinkle with the Toasted Pine Nuts…. then….
Bake in a 350F Oven for about 10-14 Minutes
Comes out looking delicious, just like this!
Top with Fresh Purple Basil
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Roasted Stuffed Portabella Mushrooms and Broccolini
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This recipe idea came to be simply because I had not used the Portabella Mushrooms or the Broccolini and I knew they would be going bad soon.
I didn’t know what to do with them so I roasted them.
I placed the cleaned Mushrooms and Broccolini onto a Baking Sheet and drizzled some Extra Virgin Olive Oil over top.
I also sprinkled some Italian Herb Seasonings, and some Bread Crumbs. Also, a pinch of Salt
I then massaged the Olive Oil into the vegetables and….
placed them into a 400F oven for about 20 minutes.
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This is after 20 minutes in the oven.
I then removed the Broccolini, and flipped the Mushrooms over….
so that they looked like this.
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I then simply added the same spices that I had used in the roasting process, to add to the cavity of each Mushroom.
I added the Bread Crumbs, the Italian Spices, and a big dose of the Shredded Parmesan Cheese.
I then placed them back into the 400F oven for about 8 – 10 minutes.
They Came Out Looking Wonderful, and Tasting Delicious!
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My Italian Baked Potato
With Butter, Salt, Pepper, and Italian Herbs
Then Topped With Shredded Parmesan Cheese, and then Topped With Leftover Stuffed Portabella Mushrooms and Roasted Broccolini
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The How To
I think we have all cooked a Baked Potato before.
The only difference here is that I will be adding ingredients to the outside of the potato before baking it.
Put a slice all the way down the potato, about 1/4 way deep.
Now sprinkle some Water all around the Potato that is sitting on the foil.
I did that in the photo, right. It is difficult to see though.
Now Add Your Salt, (a pinch or two), and some Pepper, (I used a White Pepper), and a generous amount of Italian Dried Herbs…
Next Add About 2 Pats of Butter to the Potato…
Now Seal the Potato up with Aluminum Foil
(You might want to place it in some kind of tin just in case the water or butter leak out while cooking.)
The Potato was Baked in a 400F Oven for an Hour
Once the Potato is done, place it into a bowl, mash it a bit, add some butter, salt and pepper….
Top With Some Parmesan Cheese and Fresh Herbs
EAT THE SKIN! (It’s good for you!)
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My Spaghetti Pie Creation
This recipe was born out of my need for a Sausage, Pasta, and Tomato Sauce with Olives for dinner.
I just wanted to rework Italian into something creative that I knew I would love.
I also had some leftover Pasta I wanted to use up.
I have to say that this was so good!
The only regret that I had was that I didn’t brush the Lasagna Noodles with an Olive Oil before I baked it.
I think that would be made it even more perfect. 🙂
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This is a “To Taste” Recipe
Meaning, you will make this to YOUR Tastes where amounts are concerned.
(Ignore the Mozzarella Cheese you see pictured here. I didn’t use any of it.)
Ingredients:
Spaghetti and Lasagna Noodles (About 16 oz. Spaghetti Noodles, and about 6 Lasagna Noodles)
Extra Virgin Olive Oil, to taste
1 lb. HOT Italian Sausage
2, 14.5 Ounce Cans Petite Diced Tomatoes
Cottage Cheese (As much as you like)
1 Medium Onion, Chopped
2 Eggs
2 T. Butter
Roasted Garlic Cloves, to taste, I used about 10
Most of a Block of Parmesan Cheese, Grated
5 oz. Container of Shaved Parmesan Cheese
1 t. Dried Oregano
1/2 t. Fennel Seeds
(My Roasted Olives) Recipe down below
Bunch of Fresh Parsley
Pam Olive Oil Cooking Spray
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We eat a lot of this Sausage whether it be HOT or MILD.
Sometimes we even combine the two.
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Chopping Our Onion
Cooking Our Sausage in a WOK on a Medium-High Heat
(I love using a WOK to cook in.
I find that I do much better when I use a WOK as opposed to a Sause Pan.
I think the heat is better distributed in a Wok.
Break up the Sausage with your spoon and cook thoroughly, then add your Chopped Onions.
I added about a drizzle of Olive Oil to my Sausage and Onion Mixture.
I then added several Roasted Garlic Cloves, about 10 or so. and 1/2 t. Fennel Seeds.
Stir to Combine, you can Crush the Roasted Garlic Cloves with your Spoon
Now It’s Time To Add Our Cans Of Tomatoes and 1 t. Dried Oregano
Stir to Combine
At this point you have turned your Stove Top down to a Low to allow it to simmer and thicken up.
You want to stir occasionally.
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My Roasted Olives
I had these leftover in the refrigerator and wanted to use them here.
I just picked out about 20 of them to use in the recipe.
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Here is My Roasted Olive Recipe:
The Spaghetti Pie recipe will resume after this one. Just keep reading.
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RECIPE
My Curry Leaf Roasted Olives, Garlic and Sundried Tomatoes
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Our Front Yard Curry Plant
Draining My Olives and Washing My Curry Leaf Branches
(I can’t believe that I have no photos of my Olives that I used here in the jars they came in.
However, I will do my best to name them in the ingredient write-up.)
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Ingredients: Amounts Are Up To You
Assortment of Olives, preferably Pitted
I used Kalamata Olives, Moroccan Olives, Italian Castelvetrano Olives, and large Stuffed Olives
Sundried Tomatoes
3 Branches of our Curry Leaves
Fresh Garlic Cloves
Roasted Garlic Cloves
Key Limes
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Spices:
Oregano
Dill Weed
Dill Seed
Basil
Olive Oil
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My Roasted Garlic, Left, and Fresh Garlic Cloves, Right
(Each one adds a different flavor.)
Turn Your Oven on 400F
Line a Baking Sheet with Aluminum Foil and create a sort of “bowl” to be able to hold all the Olive mixture so they don’t expand all over the baking sheet.
In a Medium to Large Bowl I Added All My Drained Olives and some Fresh Garlic Cloves, as well as some Roasted Garlic Cloves.
I Chopped My Sundried Tomatoes into Smaller Pieces
(I love this brand of Sundried Tomatoes, I snack on them all the time.)
Add Everything To Your Bowl
Time To Add Your Spices,
And Key Lime (or Lime) Juice
(You don’t want your bowl full of olives, etc. all wet. You want everything to mix together nicely and not have some puddle in the bottom of the bowl. This should give you an idea of how much Lime Juice to add.)
Mix Everything Together and then Drizzle Your Olive Oil Over Top
This is a really good Olive Oil. By all means, stock up on it. You will use it quite often. It is one of the best.
(I tend to always add more, so just drizzle enough to combine everything together. You can always add more later on.)
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Now It’s Time To Place Them on the Baking Sheet
I Placed One Curry Branch Down First,
Then I Poured The Bowl of Olives Over Top
I Also Drizzled More Olive Oil Over Them to Make Sure They Were All Coated Well
Into The Oven They Go For 20 Minutes
Here I removed them and stirred them around a bit.
Just to make sure they weren’t sticking to the Aluminum Foil, and to make sure they were coated well in the Olive Oil.
I Also Added More Spices… just a few Shakes of This and That
Then Placed Them Back into the Oven for Additional 20 Minutes
Curry Leaves Should Have Been Blacker
(I would have loved for my leaves to have been more Charred, as they eat them overseas, but I didn’t want my Olives, etc. to be more done than they were.)
After a Total of 40 – 50 Minutes in the Oven….
Allow To Cool…
Then Place Into a Bowl and Add Some Fresh Curry Leaves Around
Keep in the Refrigerator
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Back to Our Spaghetti Pie Recipe….
As you can see, my sausage mixture is thickening up nicely.
I’m keeping it on a very low heat.
Time to Add My Olives
(I picked out several different varieties here. Not to mention all the good stuff that is “stuck” to them from the jar. It just adds more flavor.)
I’m keeping this on Low for now.
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Now It’s Time To Cook The Pastas
I’m cooking the leftovers of about 3 different Spaghetti Pastas here.
Cook to Al Dente. Just follow the package directions.
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Grating the Block of Parmesan Cheese
(I don’t think I grated the entire block, but I did grate most of it.)
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Boiling the Pastas
Spaghetti Pasta left, Lasagna Pasta back right
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When my Spaghetti Pasta was Al Dente, I placed it into a different Wok, and while still hot I added 2 T. of Butter.
Saving the Pasta Water left, just in case. Lasagna Noodles cooking, photo right.
With Butter melted, time to add the Eggs and Grated Parmesan Cheese. Combine.
This is an area where you can add as much cheese as you like.
My Lasagna Noodles are Al Dente. I placed them into a Colander to drain, photo left.
Photo right is my two Woks
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Pie Plate and Cooking Oil Spray
I’m spraying my Pie Plate with an Olive Oil Cooking Spray
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I lined the bottom of the Pie Plate with the Lasagna Noodles, and then wrapped them around the outside of the Pie Plate.
Like So….
I then placed the Spaghetti Noodle mixture in the very center of the Pie Plate. Followed by dollops of Cottage Cheese until I covered the Pasta and added as much as I personally like.
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I then spooned the Sausage Mixture over top of the Cottage Cheese.
And to top it off, I added a handful of the Shaved Parmesan in the middle of my Spaghetti Pie.
Time To Go Into A 350F Oven For About 20 – 25 Minutes.
I wish that I had brushed the Lasagna Noodles with Olive Oil before baking.
I think the noodles would have come out much nicer had I done that.
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Out of the Oven and Cooling
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My Pie!
Of course when I cut into it, it sort of just ran together.
But, it is soooo delicious!
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My Spaghetti Pie Leftovers
Great With A Salad…
Or, my extra filling heated up on the stove top and served between two slices of bread, with some slices of Italian Cheeses and some Italian Mustard.
This Recipe is a Keeper!
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My Italian Goulash
Perfect All In One Meal
(Just Add A Salad And Some Great Bread)
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The Ingredients:
1 lb. Ground Chicken
(We don’t eat red meat, so our go to when we want any sort of meat in a dish is either ground chicken, or ground turkey, and many times ground sausage.)
My Tomatoes
I used the 3 medium you see above, and most of the grape tomatoes you see in the small colander.
I used about a Tablespoon and a half of Garlic Olive Oil (In two separate pans)
1 Onion, I used about 2/3 rd. of it.
1 Green Bell Pepper
About 6 Garlic Cloves, Crushed
1/2 t. of Dried Italian Seasonings
1 t. Pizza Palooza Seasonings
Freshly Ground Black Pepper, to taste
Black Garlic Salt (Pictured Down Below) to taste
1 24 oz. Jar Italian Strained Tomatoes
1 t. Calabrian Peppers (This is HOT! Use Caution)
Handfuls of Fresh Spinach Leaves
(Use as much as you like. They wilt down tremendously.)
Shellbows Pasta (1 Pound)
4-5 oz. Shredded Parmesan Cheese
Shaved Parmesan Cheese, as a Garnish/Topping
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I’ve Chopped the Onion and Green Bell Pepper into small Chunks.
I placed about a Tablespoon of Garlic Olive Oil into my sauce pan and turned the burner onto a medium-high heat.
My Garlic Cloves are ready to crush when needed.
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When my Garlic Olive Oil and my sauce pan heated up, I then added my Chopped Onions.
I also crushed in my Garlic Cloves so that they can soften.
I just want to saute it around for about 5 minutes, I then added the Green Bell Pepper to also saute and soften.
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In a separate sauce pan I cooked the Ground Chicken on a medium-high heat, breaking it up into small chunks.
I added about a teaspoon of Garlic Olive Oil to the Ground Chicken while cooking.
Drain any fat if you need to.
You just want the chicken cooked, and the vegetables softened.
Now I am going to add my Onion/Bell Pepper/Garlic mixture to the cooked Ground Chicken.
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Now I am adding my Tomatoes to the meat mixture.
I did remove the sauce pan from the heat and sliced the Grape Tomatoes in half, and then chopped my larger Tomatoes into chunks.
Then added them to the meat mixture.
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Time To Add My Spices
Dried Italian Herbs and Spices, Pizza Palooza Spice Mixture, and my Freshly Ground Black Pepper
Blend Together….Place Saute Pan Back On Stove Top Burner
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Add Italian Strained Tomatoes…
Stir Together and bump the heat up to a Medium Heat for everything to meld together.
Time to add about a Teaspoon or Tablespoon of the Chopped Calabrian Peppers.
(These things are HOT! Use Caution!)
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I just wanted my mixture to thicken up by simmering it until it does. Be sure to watch it and stir occasionally.
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Time To Add The Fresh Spinach Leaves
I used a LOT! The Spinach cooks down tremendously so be generous in your heaping handfulls.
Just Stir Together
Keep the Heat on a Low Setting for Now
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The Shellbows
Cooking The Pasta Until Al Dente
Just bring a pot of water up to a high temperature.
I added some salt to the water to speed up the cooking.
I also added a few drops of the Garlic Olive Oil for flavor to and help prevent the sticking.
Once the Shellbows are Al Dente I used a strainer to just move the Pasta from the pot to my main dish.
Stir To Combine
My Parmesan Cheeses
I Added The Shredded Parmesan to the Meat Mixture…
Then Sprinkled a few “Pinches” of the Black Garlic Salt overtop, to taste.
I then used the Shaved Parmesan to top my Italian Goulash
(Although you can see the Spinach Leaves peeking through, you could also add some Fresh Chopped Parsley if you so desire.)
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Spero Chi Ti Piaccia Il Mio Cibo
(I Hope You Enjoy My Food)
Grazie,
Julie
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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