Pasta di San Giuseppe
1 head of cauliflower or broccoli
1 bunch fresh fennel leaves
3-4 medium artichokes
1 lb. Italian bread (two days old, grated)
1/4 lb. cooked rice
1 clove garlic
1 lb. commercial or homemade spaghetti
grated romano cheese
Cook cauliflower or broccoli and fennel leaves. Salt to taste. Drain well and fry in olive oil and set aside. Peel off leaves of artichokes to the heart. Cut in slices. Fry in olive oil. Salt to taste and set aside. Grate bread. Mince garlic in crumbs and fry in 2 tablespoons of olive oil in frying pan stirring occasionally until lightly browned. Set aside.
Boil spaghetti, drain and save 1 cup of spaghetti water. Mix cooked rice and spaghetti together. Place on a platter and cover with broccoli or cauliflower and sliced artichokes, then sprinkle with bread crumbs and cheese. If too dry, add some of the spaghetti water and a little olive oil.
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Baccala Alla Siciliana
(Sicilian Style Cod Fish)
2 pounds of fresh or frozen cod fish
1/2 cup olive oil
1 large onion
2 cloves garlic, crushed in garlic press
1/2 cup of dry white wine
2 pounds tomatoes, peeled, seeded, drained
and chopped - or
1 large can of tomatoes
4 potatoes, quartered
1 jar (8 oz.) black Italian pitted olives
2 Tablespoons capers
2 Tablespoons pinenuts
2 tablespoons golden raisins
2 tablespoons chopped parsely
1 teaspoon of basil
salt and freshly ground pepper
Cut fish into serving pieces, wash and drain. Cook pared and quartered potatoes in salted water and cover for about 5-7 minutes. Drain and keep water.
Put oil into large skillet and saute onion and garlic until golden in color. Put cod pieces over the onion and garlic mixture and cover with wine. Season with salt and pepper and cook until wine is almost evaporated. Transfer fish carefully to a large greased earthenware casserole. Arrange potatoes between and around fish. Add olives, capers, pinenuts and raisins distributing over the fish and potaotes.
Cover all with chopped tomatoes and the remaining wine and onion-garlic mixture. Sprinkle with parsely and basil and season with salt and pepper. Bake in a moderate 350° oven for about 30-35 minutes or until fish flakes easily. Serves 8.
NOTE: Water reserved from potatoes may be added to casserole if needed for additional liquid.
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