Saint Joseph's Day Recipes & Facts

[Kitchen Witch]

Saint Joseph

St. Joseph's Day is the day of the carpenter of Nazareth, St. Joseph, who is beloved by generations of Italians and Italian-Americans. Relatively little is known about the life of St. Joseph, except for what is written in the Gospels of Matthew and Luke. The genealogy of both Gospels places him in the line of David. Though St. Joseph was descended from royalty, it was not a title to rank or riches. Everything known about Joseph suggests he was poor.

The tradition of St. Joseph's Day began when there was a severe drought in Sicily in the middle ages. The island of Sicily greatly depends on rain because most of the year is dry, and rain falls for only about three months. Sicily was, and is, very agricultural specializing in lemons, grapes, wheat, olives and an array of fruits. The people of Sicily were losing hope, and in desperation they asked St. Joseph, their patron, to help. They promised him that if rain came, they would prepare a large feast in his honor. The tradition says these prayers were answered with rainy weather. In gratitude, huge banquet tables were set up in public, and the poor people of Sicily were invited to come and eat as much as they wanted.

The families of farmers and fisherman built altars in their homes to share their good fortune with others in need. St. Joseph's Day altars began as a custom and then brought to the states by Sicilian immigrants. The tradition of building the altar to St. Joseph dates back to the drought, and it served as a gift of thanks for St. Joseph. The tradition grew to a more public event on St. Joseph's Feast Day on March 19. Today, special foods, linens, flowers, and statuary adorn the St. Joseph's Altar, which is built with three steps representing the Holy Trinity.


It is the Lenten Season, so no meat is used. In the tradition of other towns that were closer to the sea, fish was readily available and fish dishes were used on their Tables.

One of the prayers said before the meal -

'O, glorious St. Joseph, we stand before this Altar with joyful and grateful hearts. We lovingly present to you the labor of our hands and the dedication of our hearts that have fashioned this Altar in your honor. We again place ourselves under your powerful protection. Help us follow your example of complete trust and faith in Divine Providence. Open our minds and hearts to love and serve the poor, the suffering and those rejected or ignored by society. As a family, teach us to love and honor each member of our families with the love and reverence you had for Jesus and Mary. As a nation, inspire in us the will and the way to live in peace with all nations of the world that in our day we can experience the fulfillment of the prayer of Jesus. Peace be to you.
Remember, O most pure spouse of the Blessed Virgin Mary, our sweet protector, St. Joseph, that no one ever had recourse to your protection or implored your aid without obtaining relief.
Lord Jesus, bless this Altar, all this food, the candles, those who prepared it and all those who visit it. We ask this in the name of the Father, and of the Son and of the Holy Spirit.
Amen.'

And in Sicily -

Benedette la Cena
Benedette Maddalena
Benedette tutte quando.
Patri, Figli, e Spiritu Santu
Quando, Quando, Che Angele Sante.
Patri, Figli, Spiritu Santu
(Bless this meal, Bless Maddalena, Bless everyone, Father, Son and Holy Spirit When, when, what Sainted Angels. Father, Son and Holy Spirit)







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[Kitchen Witch]

Prayers to St. Joseph

"Glorious St. Joseph, model of all who are devoted to labor, obtain for me the grace to work in the spirit of penance in expiation of my many sins; to work conscientiously by placing love of duty above my inclinations; to gratefully and joyously deem it an honor to employ and to develop by labor the gifts I have received from God, to work methodically, peacefully, and in moderation and patience, without ever shrinking from it through weariness or difficulty to work; above all, with purity of intention and unselfishness, having unceasingly before my eyes death and the account I have to render of time lost, talents unused, good not done, and vain complacency in success, so baneful to the work of God. All for Jesus, all for Mary, all to imitate thee, O patriarch St. Joseph! This shall be my motto for life and eternity." - Pope Pius IX


To St. Joseph for Protection

"Gracious St. Joseph, protect me and my family from all evil as you did the Holy Family. Kindly keep us ever united in the love of Christ, ever fervent in the imitation of the virtue of our Blessed Lady, your sinless spouse, and always faithful in devotion to you. Amen" ~ From the Franciscan Mission Associates

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Zeppole di San Giuseppe (St. Joseph's Day Cream Puffs)
This recipe is the one my famnily always made. They aren't the fried, custard filled zeppole you get at a bakery but I think they taste better.

1 cup hot water
1/2 cup butter
1 Tbsp sugar
1/2 tsp salt
1 cup sifted all-purpose flour
4 eggs
1 tsp grated orange peel
1 tsp grated lemon peel

Lightly grease a baking sheet and preheat oven to 450s
Bring water, butter sugar and salt to boil in a medium saucepan.
Add flour, all at once and beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 minutes) Remove from heat
Quickly beat in eggs, one at a time, beating until smooth after each addition. Continue beating until mixture is smooth and glossy.
Add orange and lemon peel and mix thoroughly
Drop by tablespoonfuls 2-in apart on the baking sheet.
Remove to rack and cool completely. Cut slit in side of each puff and fill with whipped cream, vanilla pudding or ricotta filling (below).

Ricotta Filling
3 cups ricotta cheese (about 1.5lbs)
1 cups sugar - you may want to add more if you want it sweeter - start with 1 c. and taste
2 tsp vanilla extract
2 Tsbp grated orange peel
2 Tbsp grated lemon peel

Combine all ingredients and beat with electric mixer about 10 minutes. Chill in refrigerator until ready to use.

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[Kitchen Witch]

Cavazune - St. Joseph?s Pants

Cookie Dough:
2 Eggs
1/4 Tsp. Salt
1/2 Cup Sugar
1/2 Cup Oil
1 Tsp Vanilla
3 1/2 Cups Flour
1/4 Cup Cold Water

Filling:
1 lb. Chick Peas
2 Cups of Walnuts
8 ozs. Seedless Raisins
1/4 Cup Honey (or Molasses)
1/2 Cup Sugar
2 Tbs Jelly (Grape)
1 Tsp Cinnamon

Oil for Frying

Beat eggs, salt sugar, oil, and vanilla together and work in the flour and water alternatelykeeping the mixture smooth until dough is stiff. Work more flour into the dough on a baking board, then wrap in waxed paper and put aside to chill while you make the filling. Cook chick peas & its liquid 20 minutes. Chop the nuts finely; mix with remaining ingredients. Drain peas, work through a grinder (use processor or blender) until smooth. Then mix with filling. Divide the dough into quarters and roll out one quarter at a time, very,very thin. Cut dough in 3" squares. Place a teaspoonful of filling on squares, brush edges with beaten egg and water. Fold into rectangles, pressing edges with fork to seal. Heat oil to 350 degrees, fry cavezunes 2
to 2 1/2 minutes or until golden. Drain. Sprinkle with confectioners sugar.

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Crispelle (Bow Ties)

8 egg yolks
4 whole eggs
1-cup sugar
1 Tablespoon salt
3 shot glasses of whiskey
5-6 cups of flour

Mix all ingredients together using dough hook. Roll out to 1/8 inch thickness. Using knife or pastry wheel, make 1-inch strips or 6-inch diamond shapes. Cut a slit in the middle and pull one end through making a bow. Fry in hot oil (may use deep fryer)
Drain on brown paper bag covered with paper towel. Sprinkle with powdered sugar.


Strufoli (also know as Pignolata)

5 cups of flour
3 teaspoons baking powder
1 1/4 cup of sugar
4 eggs, lightly beaten
1/4 cup margarine (melted)
1/2 cup milk at room temperature
oil, honey, nonpareils (little sprinkles)

Combine flour and baking powder and set aside. Mix sugar, eggs, margarine and milk. Add flour mixture to milk mixture. Kneed slightly (may use dough hooks).
Roll into pencil size strips. Cut in half-inch pieces. Fry in hot oil (may use deep fryer). Drain on brown paper bag covered with paper towel
Place cooled "balls" into a large bowl. Heat honey, but do not make it hot. Pour honey over balls, to your taste. Shape into a "beehive" arrangement or put on a plate. Sprinkle with the nonpareils.

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St. Joseph's Bread
(Pane di San Giuseppe)

St. Joseph's Bread is a traditional bread served on St. Joseph's Day, March 19. It is an egg bread with a crumb that has a tighter, denser weave, allowing the dough to be used for fancy bread-sculpting designs. Breads in the form of crosses, staffs, wheat sheaves, images of St. Joseph, and braids of the Blessed Mother adorn the St. Joseph table and are eaten throughout the feast day. Our family would make this many times during the year and not just for St. Joseph's Day.


Proofing Mixture:
1/2 cup warm water (105 to 115F)
1 tablespoon active dry yeast
1 teaspoon sugar or honey

For the Dough:
7 cups unbleached all-purpose flour
1 tablespoon salt
2 cups water
3 tablespoons extra-virgin olive oil, divided
4 large eggs, beaten slightly

For the Work Surface and Baking Sheets:
Extra flour for work surface and kneading (if necessary)
1/2 cup yellow or white cornmeal

For the Egg Wash:
1 whole egg
1 tablespoon water

To proof the yeast, pour 1/2 cup warm water into a small bowl. Sprinkle the yeast and sugar over the surface, and stir with a fork for about 30 seconds. Let stand for 5 minutes, until the mixture is frothy. (If the yeast does not froth, it is no longer active and should be discarded.)

While the yeast is proofing, place the flour and salt in a large bowl and stir to combine. Make a deep well in the center of the flour by pushing flour up the sides of the bowl. Pour the proofed yeast mixture, the 2 cups water, 2 tablespoons of the olive oil, and eggs into the well in the flour.

Holding the edge of the large bowl with one hand, use the other hand to mix the liquid into the flour. Starting from the center, slowly work your way around the bowl, incorporating a little of the flour at a time. Keep going around until all the flour and liquid is combined to form a soft dough. Rub the extra dough clinging to your hand into the mixture. If the dough is too sticky, add a little more flour, a tablespoon at a time, until the stickiness is gone. If there is flour left in the bowl, add a little more water, 1 tablespoon at a time, until all the ingredients are combined into a non-sticky mound of dough.

Turn the dough out onto a lightly floured surface. Lightly oil your hands to prevent the dough from sticking. This dough needs to be firmer than the other bread doughs; knead more flour into it. The firmer the dough, the easier it is to get more definition in your sculpted bread. It will not rise as much, allowing you to make more intricate designs.
To knead, divide the dough in half. Knead for about 10 to 15 minutes. The dough will become smooth, elastic, and satiny.

Place 1 tablespoon olive oil in the palm of your hand and rub the oil over the entire surface of the dough. Place the dough in a large bowl. Cover. Place in a draft-free warm spot (about 80 degrees F) to rise until double.

In about 1 1/2 hours, the dough should be ready. To check on its progress press two fingertips about 1/2 inch into the dough. If the indentations remain when your fingertips are removed, the dough is ready. Punch the dough down and knead briefly to distribute the air bubbles, about 30 seconds.

Sprinkle 2 tablespoons cornmeal on each of two 17x11-inch baking sheets. Divide the dough into two portions and form loaves. Place the loaves on the baking sheets. Brush top with egg wash. Allow enough room for each to double in size. The second rising will take about 1 hour.

Prepare the oven by arranging on oven rack on the bottom shelf and the other on the second from the top shelf. Preheat the oven to 400 degrees F.
Place one baking sheet on the bottom rack and bake for 15 minutes, then transfer it to the upper rack, baking for an additional 15 minutes. Place another baking sheet on the bottom rack. The loaves will take 30 minutes to bake. You will know the bread is done if it makes a hollow sound when you tap on it or by its golden brown color.

When done, remove the bread from the baking sheets immediately and place on wire racks or kitchen towels to cool.

NOTES
If you are going to use the bread on the same or following day, store the loaves at room temperature in a brown paper bag. This will help retain a good crust. The bread will keep fresh this way for up to 2 days.

This bread freezes very well and will keep in the freezer for up to 3 months. Wrap individual loaves in heavy-duty aluminum foil and place in reclosable plastic freezer bags. To reheat frozen bread, remove plastic bag and allow to defrost at room temperature. Place unwrapped bread directly on the oven rack in a preheated 350 degree F oven for 7 to 10 minutes.

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[Kitchen Witch]

Pasta di San Giuse
St. Joseph's sauce:

Heat 2 T. olive oil in large pot. Saute 5 cloves of chopped garlic + a pinch of red pepper flakes. Add 2 cups chopped fresh fennel. Add 2 cups crushed tomatoes and 2 T. paste, 1 T. chopped fresh basil. Cover and let simmer 30 minutes until fennel is very tender. Then add 4 cans of drained, skinless, and boneless sardines. Simmer just a few more minutes.

Topping:
Heat 1 tablespoon of olive oil. Add 1 cup fine breadcrumbs (homemade or fresh from a bakery, not
pre-packaged such as Colonna's). Cook over low heat until golden brown. Cook pasta, top with sauce, then sprinkle with breadcrumbs.


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Saint Joseph's Day Fritters Recipe

1 cup water
4 Tbsp butter
1/8 tsp salt
1 cup flour
4 eggs
3 Tbsp sugar
1 Tbsp lemon peel
2 Tbsp rum
1 tsp vanilla extract

powdered sugar for topping

Mix water, butter and salt in a pot and bring to a boil. Sift in flour then mix in eggs. Now mix in sugar, lemon peel, rum and vanilla extract. Cool the batter.

Get oil going in a deep fryer to 400F. Drop the batter in and fry about 10 minutes. Lay on paper towels and dry, then sprinkle with powdered sugar.

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Onion Calzone

filling:
1/4 Cup olive oil
2 lbs. onions sliced very thin
3 Tblsp. milk
1 tsp. sugar
16 anchovy fillets, cleaned and chopped
Cup pitted black olives, chopped
1/4 Cup Italian parsley
3 small tomatoes chopped
dash of garlic salt, salt and pepper

Heat a saute pan over a medium heat, then add the olive oil and heat it. Add the onions and saute for approx. 15 minutes until the onions are carmalized.. Add the milk and cook for 5 more minutes. Add the anchovies, parsley, tomatoes and black olives. Mix well, continue stirring, cook until the sauce is thick and all the liquid has been evaporated. .



Pastry:
2 C. flour
2-3 eggs (as needed)
1/2 C. soft butter
pinch of salt

Combine flour and salt in a mixing bowl. Cut in butter, add eggs as needed and blend making dough. Divide the dough in half and roll out to the size to fill a pie pan. Lightly sprinkle corn meal at the bottom of the pan before lining with dough. Fill with mixture. Roll out the remaining dough to fit on the top like a pie. Apply a little water with you fingertips around the dough that will be pinched to close the crusts to seal. Slash the top crust to allow the steam to escape and glaze with an egg wash (2 Tblsp water and 1 egg beaten). Cook in a 350° for 1 hour or until golden brown.

Calzone can be made ahead of time and frozen and thawed and warmed to serve.


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St. Joseph's Spaghetti

1 bunch of broccoli
1 bunch fresh fennel leaves
3 medium artichokes
1 lb. Italian bread, dried and grated
1/4 C butter
1/4 C olive oil. 1/4 lb. cooked rice
1 large clove of garlic minced
1 lb. spaghetti
Romano cheese (grated)
add garlic salt to taste

Boil the broccoli and cleaned artichokes with the fennel leaves in salted water, drain well. Clean the leaves from the artichoke down to the heart and cut into slices Fry broccoli and sliced artichoke hearts in olive oil and butter. Mince the clove of garlic into the bread crumbs and fry in olive oil until lightly browned, stir constantly. Set aside.
Boil spaghetti then drain, save 1 cup of the water. Mix the cooked rice and spaghetti, spread onto a platter, cover with broccoli and artichoke slices, sprinkle with the bread crumbs and Romano cheese. If the mixture is too dry pour a little of the spaghetti water mixed with olive oil on top.

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St. Joseph's Day Bread

5 Cups flour
1 pkgs. dry yeast
1 Cups luke warm water
1 tsp. salt
1/8 Cup anise seeds
1/8 Cup salad oil
1 egg yolk
1 tsp. water
corn meal

In small bowl, mix the yeast into luke warm (not hot) water and mix until the yeast is dissolved let stand until foam forms at top. Put all of the flour in a large bowl and make a well in the middle of the flour, pour in the yeast mixture add salt. Mix together with your hands until a dough is formed. Knead the dough for 10 minutes or until smooth and has an elastic consistency. Pour the oil over the dough and continue to knead until the dough is no longer sticky. Cover the bowl containing the dough with a clean damp towel and let rise in a warm place until it doubles in bulk. Divide the dough in half and shape the pieces into round or loaves or shape each to resemble St. Joseph's beard. Sprinkle some cornmeal on an ungreased baking pan and place the loaves. Mix beaten egg yolk and 1 Tblsp. of water and brush the top of the loaf. Bake at 425s for10 minutes. Turn the heat down to 375s and continue to bake about 30 minutes or until the bread is golden brown.

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St. Joseph's Cream Puffs

Puffs:
1 Cup water
1/2 Cup butter

1 Cup flour
4 eggs

Bring the butter and water to a boil in a medium saucepan. Add all of the flour all at once and beat with a wire wisk until very smooth until the mixture pulls away from the side of the pan. Remove the pan from the heat and cool. When the mixture is cooled, beat in the eggs one at a time. The mixture will be smooth and velvety. Cover and let rest for an hour.

Preheat the oven at 400s

Drop the mixture by teaspoon on to a greased baking sheet. Bake for 30 minutes, until golden, puffy and dry. Let cool completely, do not cover. Cut off the tops with a sharp knife. Fill with ricotta mixture (below), sprinkle with confectioners sugar.

Filling:
1 1/2 lb.s ricotta cheese
2 Tblsp. milk
1/2 teasp. bitter chocolate (shaved)
2 Tblsp. sugar (or to taste)
1 teasp. vanilla

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[Kitchen Witch]

Funghi alla Parmigiana (Mushrooms Parmesan)

1 pound large mushrooms
4 tablespoons vegetable oil, divided
1/2 onion, chopped,
1 garlic clove, crushed
1/3 cup bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1/8 teaspoon oregano
1/2 teaspoon salt

DIRECTIONS Clean mushrooms; separate caps from stems; chop stems fine; reserve stems for use in filling. Place caps in greased 1 1/2-quart casserole; reserve.
Heat 2 tablespoons oil in skillet. Add stems, onion, garlic. Sauté 10 minutes. Combine bread crumbs, cheese, parsley, oregano and salt; add to skillet. Cook 2 minutes. Pile mixture into mushroom caps. Sprinkle with remaining 2 tablespoons oil. Bake 20 minutes at 400°.
Yield, 6 servings

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St Joseph's Day Pastries

Pastry
Ingredients
200 ml water
75 grams butter
155 grams Self.Raising flour
pinch salt
4 eggs
10 grams grated orange and lemon rind

Method
Place water and butter in pan over low heat until the butter is melted.
Bring to boil and add the sifted flour and salt, stir until mixture forms a ball and comes away from edges of the pan.
Take off heat, let cool slightly
Put the mixture into the bowl of an electric beater, on low speed
Add eggs one at a time, beating well after each addition
The mixture should be thick and glossy
Heat oven to 250 o and grease baking trays
Drop spoonfuls of mixture onto the trays, allow room for them to spread
Reduce oven heat and cook 40 minutes approx or until the pastries are golden and firm to touch
Take out of the oven and make a small slit in the side of each pastry to let the steam escape
Return to oven to dry a little

Pastry Cream
Ingredients
3 egg yolks
80 grams sugar
60 grams flour
1/2litre milk
a pinch of salt
lemon peel

Method
Beat the yolks and sugar together till white
Mix in the flour and milk, a little salt and the lemon peel
Put in a double boiler and cook over boiling water , stirring constantly till thick
(NOTE - this is a much thicker cream than that used in the strudel and other recipes)
Chill the pastry cream and put into a piping bag
When pastries are cool, make a hole in the side and pipe the pastry cream inside
Serve with the chocolate sauce

Chocolate Sauce
Ingredients
125 grams dark chocolate
30 ml rum or preferred liqueur

Method
melt chocolate in a microwave or in a pan on the stove with a tiny bit of water Add the rum then pour over the pastries and serve.

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U.S. Standard

To

Metric
1 cup
200 ml and 2-15 ml spoons


1 1/4 cup
300 ml
1 1/3 cup



300 ml and 1-15 ml spoon
1 1/2 cup



350 ml
1 2/3 cup


375 ml and 1-15 ml spoon
1 3/4 cup



400 ml and 1-15 ml spoon
2 cups



475 ml
2 1/4 cups


500 ml and 2-15 ml spoons
2 1/3 cups


550 ml
2 1/2 cups


600 ml
2 2/3 cups


600 ml and 2-15 ml spoons
2 3/4 cups


650 ml
3 cups


700 ml and 1-15 ml spoon
3 1/4 cups


775 ml
3 1/3 cups


800 ml
3 1/2 cups


800 ml and 2-15 ml spoons
3 2/3 cups


850 ml and 1-15 ml spoon
3 3/4 cups


875 ml
4 cups


950 ml
4 1/4 cups


1000 ml
4 1/3 cups


1000 ml and 2-15 ml spoons
4 1/2 cups


1050 ml and 1-15 ml spoon
4 2/3 cups


1100 ml
4 3/4 cups


1125 ml
5 cups


1175 ml and 1-15 ml spoon



Quick Conversions

U.S. Standard

To


Metric
1 cup
200 ml and 2-15 ml spoons



1 1/4 cup
300 ml


1 1/3 cup
300 ml and 1-15 ml spoon


1 1/2 cup
350 ml


1 2/3 cup
375 ml and 1-15 ml spoon


1 3/4 cup
400 ml and 1-15 ml spoon


2 cups
475 ml


2 1/4 cups
500 ml and 2-15 ml spoons


2 1/3 cups
550 ml


2 1/2 cups
600 ml


2 2/3 cups
600 ml and 2-15 ml spoons



2 3/4 cups
650 ml



3 cups
700 ml and 1-15 ml spoon



3 1/4 cups
775 ml



3 1/3 cups
800 ml


3 1/2 cups
800 ml and 2-15 ml spoons



3 2/3 cups
850 ml and 1-15 ml spoon



3 3/4 cups
875 ml



4 cups
950 ml


4 1/4 cups
1000 ml



4 1/3 cups
1000 ml and 2-15 ml spoons



4 1/2 cups
1050 ml and 1-15 ml spoon



4 2/3 cups
1100 ml



4 3/4 cups
1125 ml



5 cups
1175 ml and 1-15 ml spoon




All-purpose Flour and Confectioner's Sugar/Cocoa

U.S. Cups

To

Grams
1/8 cup
15 grams


1/4 cup
30 grams


1/3 cup
40 grams


3/8 cup
45 grams


1/2 cup
60 grams


5/8 cup
70 grams


2/3 cup
75 grams


3/4 cup
85 grams


7/8 cup
100 grams


1 cup
110 grams



White Sugar/Butter/Margarine

U.S. Cups

To

Grams
1/8 cup
30 grams


1/4 cup
55 grams


1/3 cup
75 grams


3/8 cup
85 grams


1/2 cup
115 grams


5/8 cup
140 grams


2/3 cup
150 grams


3/4 cup
170 grams


7/8 cup
200 grams


1 cup
225 grams


SEE COOKING TIPS FOR MORE MEASUREMENTS

[Kitchen Witch]

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Makowiec (Poppy Seed Cake)
RECIPE:
Rinse poppy seeds, scald with hot water and let sit overnight. The next day, prepare dough as for yeast-raised Babka but a little more firm and let it rise. Drain the poppy seeds in a sieve, grind at least three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts and candied orange peel and fry a few minutes on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the dough and the poppy seed mixture into three parts. Roll out each part of the dough, lightly sprinkled with flour. Evenly spread poppy seed mixture on the dough, roll up the dough and place in long, app. 18-inch loaf pans. The edges should be tucked under the dough roll. Let the rolls rise in a warm place covered with a towel, then brush with an egg mixed with 1 t. milk. Bake in a moderate oven (360) for 35-40 minutes. Check if ready with a toothpick, which should remain dry. When slightly cooled, take out of the pans and glaze.
INGREDIENTS:
Dough:
1 lb. flour
1 cup sugar
3/4 c. margarine
3 egg yolks
1 c. milk
1 oz. yeast
salt
butter and bread crumbs to grease the cake form
Filling:
1 lb. poppy seeds
1 c. sugar
2 T. honey
1 rounded T. butter
2 egg whites
vanilla sugar
3/4 c. raisins
1 c. chopped walnuts
1 T. finely chopped candied orange peel
Brushing:
1 egg
Glaze:
1 c. powdered sugar
1 T. lemon juice
1-2 T. boiling water



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Perciatelli con la Sarde


(Perciatelli with Sardines: St. Joseph's Pasta)
RECIPE:
In a skillet, heat 4 T. of olive oil, add the celery, onion, and garlic and sauté the mixture over med-high heat until soft. Lower the heat, add the sardines and cook for 3-4 min. Add the tomatoes and olives. Cook the sauce over low heat for 15 min.
Bring 6 qts. water to boil in a large pot. Add the perciatelli and cook until al dente (not mushy). Drain the pasta, add to skillet to coat.
Put pasta in a serving dish and top with 1 1/2 c. toasted Italian bread crumbs. Serve.
INGREDIENTS:
2 3.55-oz. cans sardines in oil, cut in pieces, oil reserved
1 rib celery, minced
1 med. onion, peeled & minced
8 cloves garlic, crushed or sliced
1 16-oz. can Italian plum tomatoes, chopped
1/2 cup Calamata olives, pitted & chopped
1 lb. perciatelli (it just doesn't taste the same w/ spaghetti)
salt & pepper to taste
1 1/2 c. toasted Italian breadcrumbs


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SFINCI (Makes about 24)

1 cup water
3/4 cup of unsalted butter
Pinch of salt
1-3/4 cups flour
6 eggs
Vegetable oil for deep frying

Filling:
1-1/2 lbs. ricotta cheese
1/2 cup sugar
1 tsp. vanilla extract
5 TB. mini chocolate chips
4 TB. minced candied orange peel (optional)

Topping:
Minced pistachio nuts

Bring the water, butter, and salt to a boil in a large saucepan over medium heat. Add the flour and mix vigorously with a wooden spoon for about 5 minutes. The mixture should be very dry and come away from the sides of the pan. Remove from the heat and set aside to cool for about 5 minutes. Begin adding the eggs, one at a time, mixing thoroughly so that each egg is well incorporated. Continue to beat until the dough is very smooth.

Heat the oil in a deep fryer or large deep saucepan to 375 degrees F. Drop spoonfuls of the dough into the oil, a few at a time, with crowding. Cook until golden brown. Drain on paper towels. Cool.

Press the ricotta through a sieve. Combine the ingredients for the filling. Slice the top off the cooled sfinci and fill with the cream. Replace the top and smear with a little of the cream filling. Sprinkle top with pistachio nuts.

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[Kitchen Witch]

FRITTELLE (Makes 12 - 14 fritters)

2 cups milk
Pinch of salt
Strips of zest of 1 lemon
1/2 cup Arborio rice
8 oz. zeppole dough
Grated zest of 1 lemon
Grated zest of 1 orange
Vegetable oil for deep frying
Granulated sugar

Bring the milk, salt, and lemon strips to a boil in a large saucepan over medium heat. Stir in the rice and reduce the heat to low. Cover and simmer until all liquid is absorbed, 15-20 minutes. Discard the lemon stips. Spread the rice on a plate to cool. When the rice is cool, combine it with the zeppole dough and grated zests. Line baking sheets with parchment paper. Put the dough mixture into a pastry bag fitted with a tip that will pipe out strips of dough. Pipe out 2 inches wide by 4 inches long rectangles onto the parchment paper.

Heat the oil to 325 degrees F. Cut each frittella on its own piece of parchment paper and slide into the oil. The paper will come off of each fritter as it is frying and you can remove it. Allow to cook for about 8 minutes. Drain on paper towels. Cool. Sprinkle with a lot of sugar.

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[Kitchen Witch]

Fava Beans

1 lb. fava beans
1 bunch of green onions
1 medium onion
4 toes of garlic
3 bay leaves
chopped parsely
1/4 cup of olive oil
salt and pepper to taste

Cook dried fava beans in boiling water until tender, adding more water as needed. During cooking, saute seasoning in olive oil until tender; add to beans. Salt and pepper to taste. Serve hot in soup bowl, as the consistency will bit a bit soupy.

[Kitchen Witch]

Browned Bread Crumbs:

1 1/2 cups of bread crumbs
1/2 cup of romano cheese, grated
1 clove of garlic (finely cut)
parsely, salt and pepper
olive oil

Blend together above ingredients. Fry mixture in a little olive oil, stirring until golden brown. Remove from pan immediately. Cook and drain pasta. Add a little oil and stir. Serve pasta and add sauce and cover with breadcrumbs.

[Kitchen Witch]

Maccu di San Giuseppe:

1/2 lb. dried shelled fava beans
1/4 lb. dried borlotti or kidney beans
1/4 lb. chick peas
1/2 lb. dried chestnuts or 3/4 lb. fresh and shelled
1/4 lb. dried lentils
2 dried tomatoes, cut into small pieces
1 onion sliced
1 teaspoon fennel seeds
3 ribs celery
3 sprigs fresh wild fennel
1 large bunch fresh borage shoots (borage is another herb)
1/2 lb. fresh spinach or Swiss chard
Salt and freshly ground black pepper
1/4 cup olive oil

Soak the fava beans, borlotti or kidney beans, chickpeas, and chestnuts overnight in abundant water (if using fresh chestnuts, you don't need to soak them). Add the chickpeas and the lentils for the last hour or two of soaking. Drain and place in a large earthenware pot with 9-10 cups of water. Bring to a boil and simmer for about 3 hours or until all the legumes are tender.

After the first hour and a half, add the tomatoes, onion and fennel seeds. Chop the celery and other greens into fairly small pieces, and add them to the soup. Salt to taste. A few minutes before removing from heat, season with salt and pepper and olive oil. Serves 6-8.

[Kitchen Witch]

Pasta Milanese:


1/2 cup chopped onion
1/4 teaspoon garlic powder
3-4 (6 oz.) cans of tomato sauce
2 (6 oz.) cans of water
1 teaspoon basil
teaspoon of sugar to taste
1/2 teaspoon oregano
1/2 teaspoon salt and a little pepper
1 can of Pasta Con Sarde
(mixture is available at Italian specialty stores)
Bread crumbs
Sugar
Olive Oil
Spaghetti

Saute onion and garlic in a large pan. Stir in sauce, water and seasonings and cook until thick. Add can of pasta con Sarde and cook together. Brown bread crumbs and sugar in a little oil. Serve sauce over hot spaghetti and sprinkle with browned bread crumbs.

[Kitchen Witch]

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.

[Kitchen Witch]

Stuffed Artichokes:

2 cups Italian breadcrumbs
1 cup celery, chopped
1 cup onion, chopped
1 cup grated romano cheese
1/2 cup parsely
1/4 cup granulated garlic
1/2 cup olive oil
4 artichokes

Saute onion and celery. Mix with other ingredients except oil. After all is mixed, add 1/4 cup oil to mixture. Mix well.

Cleaning Artichokes: Clip tip off and remove outer leaves. Dip in hot water 1 minute. Drain and stuff between leaves. Pour remaining oil over artichokes. Cook in covered pot in 2 inches of water over medium heat for 1 /2 hours.

[Kitchen Witch]

Battered Fried Vegetables:

Batter:

Combine 2 cups of flour with 1 teaspoon salt and 1/4 teaspoon of pepper; set aside. Combine 1/2 cup of milk, 3 eggs, and 2 tablespoons of melted shortening. Gradually add the flour mixture to the liquid, beating until smooth. Fill a deep saucepan 1/2 to 2/3 full with olive oil. Heat slowly to 350° F.

Dip pieces of vegetables in the batter and fry in hot oil, being careful not to crowd the pieces. Fry about 5 minutes or until golden brown, turning occasionally. Hold cooked pieces over the hot oil (in a slotted spoon to drain before placing on paper towels). Place on a warm platter and serve immediately.

[Kitchen Witch]

Insalata di Calamari:

1 lb. small squid
juice of one lemon
1 or 2 teaspoons of chopped fresh parsley
1 clove garlic
(minced fine or put through garlic press)
hot pepper (optional)
1/4 cup of olive oil
salt and pepper
1/2 teaspoon oregano

Clean squid. Remove heads and tentacles, empty sac and wash thoroughly. Remove outer veining under cold running water (veining will pull off easily). Rinse again in cold water. The tentacles are also edible. To clean these, remove heads and proceed to clean as above.

Cook in lightly salted boiling water until tender. Cut squid into rings. Make a dressing of oil, lemon, parsley and other seasonings. Mix well and marinate squid. Serve warm or cold.