All That's Italian

It’s definitely not the same as when I was growing up, but the Saint Andrews feast is once again in full swing. No more days of sneaking into the beer garden…beer trucks, right out in the open! And, of course the classic wine with peaches still being served. I had some fried dough last night, nothing better than fried dough from the feast! I remember when the Italian feast of the summer was almost a full length of Wooster Street and we would run up and down the street from the carnival games to the food to the band stand right at the end. Now it’s tucked into the parking lot on the St. Andrew society grounds. But there’s still that old school feel, authentic food, and beautiful Italian music.  there is even a big tent full of all old pictures from Wooster Square. Don’t let the passing showers scare you away, come down and see me, and if it starts to rain, I’ll let you hide under my tent with me and will sit and enjoy some wine together 🇮🇹🇮🇹🇮🇹

Stuffed Artichoke Bottoms

Two cans of artichoke bottoms
One sleeve, Ritz, crackers, crushed
1/4 cup breadcrumbs
2 tablespoons butter + 2 tablespoons butter (both melted)
1 tablespoon olive oil
1/4 cup Parmesan cheese
15 -20 black olives, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
Water to cling
1 lemon

Preheat oven to 375 degrees.
Drain cans of artichoke hearts and pat dry. Place them about an inch apart in a casserole dish. In a medium bowl, add all dry ingredients and mix. Add 2 tablespoons melted butter, olive oil and approximately 2 tablespoons water to help stuffing cling. Put approximately 1 tablespoon of stuffing onto each artichoke bottom. Drizzle 2 tablespoons of melted butter over the top. Bake for 15 minutes and serve with lemon wedges.

This is one of my family’s favorites! SO GOOOOD!
Mangia!

I’ve been a slacker with posting this past week!!! But coming up this week… sauce, meatballs, eggplant rollatini and chicken with artichoke hearts and mushrooms served over angel hair! If there is anything you want to see, let me know, and if I cook it, I’ll be happy to share my recipe!🇮🇹🇮🇹🍝❤️

Charcuterie table!

WARNING.... There will be video overload for the next two days, I videoed a bunch of things I made today... not good with the camera so much or being prepared, and I never show the finished product, horrible with amounts, but nonetheless will share my love of cooking (most of the time) with anyone who wants toes it. ALSO.... trying to get my kids to help with EDITING so the videos are sooooooooo long 🤣🤣🤣🤣
UP NEXT.... LASAGNA... THEN BRACIOLE....

 going to start posting some cooking videos. Hope you like them!❤️

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