A St. Joseph's Day Baby Shower

I am in the middle of preparing to host a baby shower for a dear sister-in-law who is expecting her third child soon. Since we know the baby is a boy we opted to have the shower on the Solemnity of St. Joseph, so that we could celebrate the wee little one and this dearly beloved saint all at the same time. Since it is St. Joseph's feast day and he is so loved by the people of Italy, I decided on an Italian theme for the shower. My SIL wants to have a girl's luncheon more than an official shower, so you won't see any typical baby themed treats. I've been working on the plans and wanted to share them with anyone looking for a new way to honor St. Joseph or maybe just a fun Italian dish to try. Here are some recipes for the food I am planning on serving:

~ Spinach Potato Frittata ~

 an Italian frittata is like a quiche with less cream and no crust. It's supposed to be a hearty, rustic dish, not light and airy.

• 2 tablespoons olive oil
• 6 small red potatoes, sliced
• 1 cup torn fresh spinach
• 2 tablespoons sliced green onions
• 1 teaspoon crushed garlic
• salt and pepper to taste
• 6 eggs
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese

1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm. 

I have tested this recipe already and it is delicious! For convenience sake, I am going to cook all the veggies first and then transfer them to a quiche pan and let it cook in the oven until firm.

~ Pesto Crostini ~

 ...crostini is basically toasted bread with cheese or savory spices on top

Make you favorite pesto, spread it on a slice of bread and toast it with a slice of tomato and some mozzarella cheese. Let the slices broil until the cheese is melted. I like to toast the bread slices first and then toast it again to get the cheese bubbly.

~ Cream Puff Cake ~ 

...This cake looks like a giant cream puff which is a traditional dessert served on St. Joseph's feast day. 

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs

• 1 (8 ounce) pkg cream cheese
• 4 cups milk
• 1 (3.5 ounce) pkg. each french vanilla, white chocolate, & cheesecake pudding mix
• fresh whipped cream
• 1 jar Nutella or melted chocolate chips

1. Preheat oven to 400 degrees.
2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
3. Spread in bottom and up the sides of a springform pan or two pie plates. Bake at 400 degrees for 25-35 minutes. Cool completely. Spread a layer of Nutella or melted chocolate over the shell flattening any large bubbles that might have baked up in the middle.
4. To make the filling: In a large bowl, combine cream cheese with a little of the milk until blended. Slowly add the rest of the milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped cream
5. As a note... the filling made enough for two while the dough really only made one. I made two by making two batches of dough but only one batch of filling. The original recipe called for spreading the dough in a 9x13 inch pan but I wanted a round pan so that it would look more like a giant cream puff. In a 9x13 pan, this amount of filling might be just enough.

~ Italian Sodas ~

Another SIL is actually in charge of making these, but here is a recipe you can try. I also plan on serving a cold pasta primavera salad and fruit on the side. And I'm making bouquets of lily shaped candy lollipops to send home with each of the ladies.

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Italian Fare for Feast of Mother Cabrini

One the aspects of celebrating the liturgical year that we really enjoy is having an opportunity to experience some cultural variety by incorporating ethnic foods into a meal. St. Frances Xavier Cabrini's feast day is celebrated in the US on November 13. Though she ministered in the United State as a missionary sister to the Italian immigrants, St. Frances Cabrini, was born in Lombardy Italy. So her roots are in Italy where she was born, particularly the town of Sant'Angelo Lodigiano in Lombardy.

This northern area of Italy is known for rustic cuisine characterized by less use of olive oil, pasta and tomato sauce and more use of butter, rice, corn (for polenta) and cheeses for cream sauces. For Mother Cabrini's feast day we are going to be trying a little regional fare.

Asparagi al forno
1 lb. asparagus
Salt and pepper
3 T. butter
1/2 C. freshly grated Parmigiano Reggiano

Clean asparagus, trimming off the woody ends if necessary. Place in a pan of lightly salted boiling water. Cook for 8 minutes over a medium heat. Drain and place the asparagus in a buttered baking dish. Add pinch of salt and black pepper. Drizzle melted butter over the top and sprinkle with Parmesan. Bake in preheated oven (350 degrees) for 6-7 minutes, until golden.

Polenta
2 C. medium grind polenta/cornmeal
6 C. water (or light chicken stock)
salt

This dish is mainly associated with northern Italy and is a beloved element of the now celebrated “cucina povera” - meaning the “humble food” of Italian cuisine. Bring salted water to boil in large pot. Add cornmeal by sprinkling it by hand over water in pot. Stir constantly with whisk. Reduce heat. Continue stirring with wooden spoon. Cook for 40-45 minutes, stirring frequently to prevent lumps. Serve hot with ladle or turn onto wooden board and cool. Then cut into slices or squares and serve. Can be made in varying amounts, just keep the ratio of 1 part polenta to 3 parts water. Can be served plain with butter or topped with any pasta/tomato sauce, mushrooms, etc.

Chicken Breasts Lombardi
6 boneless, skinless chicken breasts, quartered
1/2 cup all-purpose flour
6-8 tablespoons butter
Salt and pepper
1 1/2 cups sliced mushrooms
3/4 C Marsala wine (substitute 1/4 grape juice, 1 t. brandy for each 1/4 C. Marsala)
3/4 C.chicken stock
1 cup shredded Italian cheese blend
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Flatten chicken breasts to 1/8-inch thickness. Dredge pieces lightly in flour. Melt 2 tablespoons butter in large skillet. Place several pieces of chicken in the pan, careflul not to crowd. Cook approximately 4 minutes per side, or until golden brown. When browned, place chicken in a lightly greased 13 x 9 inch pan. Sprinkle with salt and pepper to taste. Repeat browning with remaining chicken, adding butter each time. Reserve drippings. Saute mushrooms in the same pan with 2 additional tablespoons butter. Stir wine and chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced by 1/3. Spoon sauce over chicken. Combine cheeses and sprinkle over chicken. Bake for 10 -15 minutes. Pin It

Instant Gnocchi for Michaelmas

On Michaelmas, or the feast of St. Michael, which is celebrated on September 29, many Italians serve Gnocchi, or potato dumplings.

The following recipe was submitted by a Catholic Cuisine reader, Fred Hass:

The following recipe for Instant Gnocchi is terrific. It was formulated by a dear friend, Florence Machetta. It takes all the work out of making gnocchi!

The history of gnocchi is very interesting and may be traced to the time of the Roman legions. The word "gnocco" in Italian means a stupid person. How the word gnocchi derived is not clear. Various regions in Italy have their own distinctive variations one of which from Trentino-Alto Adige/Sudtirol is spinach gnocchi, called strangolapreti. This translates to "choke the priest." The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.

Hope you like this recipe.

Instant Gnocchi

from Florence Machetta, “my own formula”

Ingredients:

Potato flakes 2C
Flour ½ C
Powdered milk ¼ C
Salt 1 t
Garlic powder ½ t
Egg 1
Water 10 oz
(Can use 10 oz milk instead of dry)

Instructions:

Put dry ingredients in bowl.
Beat egg in water.
Add wet to dry and mix well and knead on floured board until dough is elastic. Form one inch ropes of dough and cut into 2 inch pieces.
Roll each piece over a grater or end of dinner fork to form the gnocchi. Bring pot of water to a boil and add the gnocchi. Reduce heat and simmer until gnocchi float to top then remove with slotted spoon.
Serve with sauce of your choice.

Mangia bene!

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Minestrone Soup

June 21st is the feast of St. Aloysius Gonzaga. Catholic Culture suggests "instead of cooking a special treat for this day, perhaps try a light dinner or lunch, maybe a simple soup and bread to imitate this fasting saint. We have highlighted a vegetable soup, or minestrone from Italy, but pick your favorite to serve." Minestrone soup is also a great dish to serve for the feast on St. Joseph!

My Favorite Minestrone

Modified from a recipe from my dear friend Kristin

1 ½ pounds Ground Beef – pre-cooked
1 can Kidney Beans
1 can Black Beans
1 can Garbanzo Beans
1 can Pinto Beans
1 can Diced Tomatoes
1 can Stewed Tomatoes
¼ cup Dry Lentils
2 cloves Pressed Garlic
1 Onion, diced
2 Tablespoons Italian seasoning
8 cups Vegetable or Beef Broth
¾ cup Barley
1 cup celery diced
1 cup carrots, diced
8 oz small pasta shells

Combine everything but pasta. Simmer on stove for 1 hour. Add Pasta and continue simmering till cooked. Top with grated cheese and croûtons.

The last time I made it (shown in pictures) I served it with rolls since I was out of croûtons. However, for the feast of St. Joseph, you could top the Minestrone with crushed croûtons. The croûtons (breadcrumbs) symbolize the sawdust that would have covered St. Joseph's floor.

Serves 10+ (This soup makes ALOT. It was enough for 2 meals for my family, and I have big eaters--2 bowls each easily. Since it makes so much, it's great for company as well!)

Enjoy! Pin It

Stuffed Peppers for the feast of St. John Bosco

From Catholic Culture: "If you feel brave, try cooking the stuffed raw peppers suggested for today. Mama Margaret probably cooked Peperoni farciti à la Piemontaise (peppers stuffed with boiled rice), a speciality from Turin, for St. John Bosco's boys."

Today I'll be making stuffed peppers for dinner in honor of St. John Bosco. I made these last year and even my picky eaters loved them. I hope you try them. They are delicious!

Stuffed Peppers

1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Top with Cheddar cheese.

Update:  Here is a picture of the above recipe, which I recently made for my family, substituting red peppers for the green.  It is a favorite! God bless, Jessica

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Skillet Lasagna

January 31st marks the Feast of St. John Bosco.  My family will be celebrating with an Italian Dinner and Movie Night in his honor... I plan on making homemade bread sticks and Skillet Lasagna, just like we did last year.

The Skillet Lasagna is really easy and can be made in less than 30 minutes, start to finish!  I've also prepared it with other types of pasta (ie: penne, bow tie) in the past, which tastes yummy too.  Enjoy!

Skillet Lasagna
from The Pampered Chef 29 Minutes to Dinner

1 jar (24 - 26 oz) marinara sauce
3 cups water
8 oz lasagna noodles
1 lb hot Italian turkey sausage (casings removed)
2 garlic cloves, pressed
2 oz Parmesan cheese
2 tbsp chopped fresh parsley, divided
1 cup fresh ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 tsp coarsely ground black pepper
Additional grated Parmesan cheese (optional)

1. Combine sauce and water in 12" Skillet. Cover; bring to a boil.

2. Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16 - 18 minutes or until noodles are tender, stirring occasionally.

3. As noodles cook, place sausage into 10" skillet; cook and stir over medium-high heat 6 - 8 minutes or until sausage is no longer pink, breaking into crumbles. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.

4. Meanwhile, grate Parmesan cheese. Chop parsley; set aside about 1 Tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in bowl. Scoop cheese mixture over noodles. Cover skillet and simmer gently 3 - 5 minutes or until cheese is melted and ricotta mixture is heated through.

5. To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

(Makes 6 servings)

St. John Bosco, pray for us! 

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Papal Polenta

October 11 marks a newer feast honoring Saint Pope John XXIII (his nickname was "The Smiling Pope"). His papacy was from 1958 to 1963. He died at the age of 81 from stomach cancer. He was beatified by Pope John Paul II on September 3, 2000, and canonized April 27, 2014 by Pope Francis.

I found it interesting that his feast day is not the date of his death (June 3rd), but October 11, which marked the opening of the Vatican II council in 1962, the most memorable part of his short papacy.

St. Pope John XXIII was born 1881 as Angelo Giuseppe Roncalli in a village called Sotto il Monte, north of Italy in the hills around Bergamo in the Lombardy region. For more information, see CatholicSaints.Info which includes a list of writings and other outside links about this pope.

St. Pope John XXIII came from a long family line of hard working farmers that toiled the land, but who were also rich in their faith and kept close ties with family. It was these deep roots with Faith, family, and the land that helped him through his life.

Two of my cookbooks both mention his favorite "comfort" food was Polenta, remiscent to his peasant upbringing. The Cook's Blessings by Demetria Taylor (1965) shared this version of polenta. The other cookbook, Buon Appetito, Your Holiness by Mariangela Rinaldi and Mariangela Vicini, which treats foods from various papacies (I only hesitate a glowing recommendation of this book because it includes the so-called Pope Joan) shares some deeper insight into why this would be a favorite food:

So after he was elected pope,

People were interested to learn that in the frescoed Vatican halls the Holy Father continued his simple way of life, dedicating his early morning hours to study and prayer, and turning in for bed early in the evening, immediately after the television news. The world found out that immediately after the conclave the pontifical tailors busied themselves letting out the sacred vestments to accommodate Pope John's stout figure, and that in the gleaming kitchens, sisters of the order of St. Francis of Assisi from Bergamo prepared dishes from local peasant tradition for him, as they had done at home for their fathers and brothers: vegetables with a little meat, occasionally cheese such as Taleggio or Robiola, and, sometimes, extravagant and delicious cheese sent from France by friends who remembered the tastes of the apostolic nuncio Angelo Roncalli. But the Pope's ultimate moment of gustatory nostalgia, with its baggage of memories, history and life experience, was when the golden-yellow polenta arrived, as it did regularly, from the Bergamo countryside, in white canvas sacks. Before the empty sacks were returned to sender, the cornmeal was turned into a magical, steaming version of sunlight, shining on the table of a very noble peasant Pope.

Papal Polenta

4 cups water
1/2 pound coarse-ground cornmeal
a pinch of salt

Traditionalists say one must boil the water in a copper pot (over a wood fire). Add salt, then gradually sprinkle in the cornmeal slowly while stirring continuously, but gently. The cornmeal breaks down slowly, so stirring gently helps prevent lumps. After all the cornmeal is added, the polenta can be stirred with a little more gusto.

"In the late nineteenth century and early twentieth century, polenta was used instead of bread, as a base for spreads and toppings."

There are a variety of ways to make polenta. Besides the links above:

Polenta with Milk -- Piping hot polenta and cold milk was the traditional midday meal for country folk.

Polenta "Cunsa" -- Dressed polenta was spooned out of the copper pot and served in a big bowl with melted butter aromatized with garlic and grated cheese.

Polenta "Rostida" -- Roast polenta was cold polenta cut into slices and grilled in a frying pan which onion had softened in butter.

Polenta "Pastizzata" -- Layered polenta pie with tomatoes, the big dish for special occasions: alternate layers of polenta, tomato sauce, sausage, minced pork and mushrooms cooking in a baking pan, finishing with the tomato sauce and grated cheese. Bake for about half an hour.

(Taken from Buon Appetito, Your Holiness by Mariangela Rinaldi and Mariangela Vicini, 1998, New York: Arcade Publishing.)

One of my favorite stories involves another food connection with this Pope regarding apples. It could be apocryphal, or Father Z says it was actually Benedict XIV. I've always heard it was John XXIII when he was Apostolic Nuncio.

And so, the way I heard this apocryphal story, at the time St. Pope John XXIII was Archbishop Roncalli and Apostolic Nuncio to Paris, he attended a banquet and was seated next to woman who was wearing a plunging neckline, sharing too much décolletage. During the dinner, the Archbishop kept trying to give the women an apple from the centerpiece. She politely declined several times, yet he kept insisting she have it. Finally she asked "Your Excellency, why do you want me to have this apple?" The Archbishop replied, "It wasn't until Eve ate the apple that she realized she was naked."

Was this Benedict XIV or John XXIII? Probably Father Z is right, but I think since this feast day falls around apple harvest season, we can recall this story with our apple dumplings and pies. I have a dear priest friend relate while he was in seminary that several fellow seminarians would pass out apples to the co-eds sunning themselves in the common areas, recalling this story.

Apples and polenta -- both are foods appropriate to this season of harvest time.

Saint Pope John XXIII, pray for us. Pin It

Saint Francis, Italian-American Style

This post was written by past Catholic Cuisine contributor Amy.

Like many kids, when I was young I imagined I was adopted. I can recall asking my sister, who was ten years older than me, if I was. She told me flat out good luck. I looked way too much like the rest of family to even pretend I was adopted.

Having to give up that, I decided I wanted to be Italian. I figured I loved Italian food so much I had to be Italian… and maybe I was… I could have been adopted after all. Over the years this love of Italian food really consumed me. Anything Italian was generally ok with me! I also began to develop my own recipes, usually variations on marinara sauces.

One of our family favorites, however, has become our Sunday night pizza. There is nothing like homemade pizza and once you realize how relatively easy it is, it won’t be worth all the trouble of calling for cardboard with some tomato sauce slapped on top!

Since today is the Feast of Saint Francis, an utterly cool saint I must add, I thought I would share my recipe for pizza with you!

My recipe is really just a variation off my bread dough recipe. Just a little different. Roll it out, toss it on the stone (if you are lucky enough to have one) and cover it with goodness... and there you have it: PURE JOY.

Amy's Pizza Dough

3 cups of warm water
1 Tablespoon of yeast
1 Tablespoon salt (I prefer Kosher)
1/4 cup olive oil (you can use others, but olive is the best)
Flour (white, wheat, whatever floats your boat)

Let yeast dissolve in water add salt (if you feel like being fancy you can add some garlic salt instead or add a nice dried herb like basil, just don't overdo it) and oil. Add enough flour to make dough smooth and elastic (you need to make sure you do not add too much flour, as this will make it impossible to stretch out). If you have some cornmeal sprinkle it on your stone or pan, and stretch dough out to fit the pan you are using. This recipe usually can make**two to three** pizzas depending on how big you want it. Bake at 425 degrees F for about 20 minutes.

**CORRECTION 10/9/2008**

That is it.

Now, it is a main consensus that you need a really hot oven to make a decent pizza, but I have yet to test this. You do not know how scary a room full of five kids and husband can be when looking at a charred and burned pizza.

I generally cover the dough with my homemade sauce (unless I am lazy and then I only sprinkle it with some tomato sauce), whatever is in the kitchen or garden, and some mozzarella cheese. Oh and make sure you don't overload the pizza! It will make it very hard to eat and the dough might not cook well.

Amy's Homemade Sauce:

1 8-ounce can of tomato sauce
1 7 ½-ounce can of diced
tomatoes, undrained
½ cup chopped onion
1 Tablespoon basil
1 teaspoon sugar
½ teaspoon oregano
2 cloves garlic, crushed (or 1 Teaspoon garlic salt)
Salt to taste

Bring to boiling and then lower heat and simmer
for about 10 minutes.

Voila!

One of our favorite topping combos is spinach, feta, mozzarella, and tomato (I will even add pineapple sometimes). Another favorite but highly less uptown is Taco. Skip the sauce, cover dough with refried beans, a little salsa, and cheddar cheese. Cook and then cover with tomatoes, lettuce, and crushed Doritos chips. Top all that with a dollop of sour cream. That one is definitely a slice you will need a fork for!Since this is the Feast of Saint Francis you can be even more creative and toss some truly Italian toppings on that dough and sauce. Anything goes! What about Sundried tomatoes and a variety of Italian cheeses? Parmigianino and, of course, mozzarella?

The key is to have fun with it!

This is a pretty easy way to enjoy a great meal and generally these are all things you have around the house, so no special trip to the store! I think Saint Francis would approve!

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A Taste of Umbria with St. Francis of Assisi

October 4 is the Memorial of St. Francis of Assisi. St. Francis is a most beloved saint, far and wide, even with non-Catholics. His life was simple, living the Gospel and loving Christ and His Church.

Assisi is in the region of Umbria, the heart of Italy. Food delicacies such as black truffles come from this region, as do many other specialties. I'm just highlighting a few recipes that could be worked into dinnertime, with ingredients that should be on hand. On the suggested menu: Stewed Chicken and Flat Bread from Gubbio (recipes follow), Salad, Pasta such as gnocchi, and Frangipane (Mostaccioli or Paletta di Mandorla). The foods evoke a sense of the fall season, also.

Francis fasted most of his religious life, so it's not completely natural to prepare a great feast in his honor. And the only mention of favorite foods comes from his death bed. The rich noble Lady Jacoba was allowed to serve Francis, and he called her "Brother Jacoba". As he lay on his deathbed, he asked her to be called, and to bring the sweetmeats known as Frangipane, a concoction of almonds and sugar, that she had made before that he enjoyed. Without being summoned she arrived shortly after he expressed his wish, with burial shroud and the sweets he requested. Some sources say he was too sick to eat them.

I'll include the recipes for dessert first. Besides the Meringues from Assisi, we can try to recreate Francis' sweet craving. Evelyn Vitz in her A Continual Feast believes Mostaccioli is close to this requested sweet:

Mostaccioli
An Italian almond pastry

1 pound blanched almonds
1/2 cup honey
1 teaspoon cinnamon, or 1 teaspoon vanilla
2 egg whites, lightly beaten
Approximately 1 cup of flour

Chop the almonds very fine or coarsely grind in a blender

In a bowl combine the nuts, honey, cinnamon, and egg whites. Mix thoroughly. Gradually stir in enough flour to form a thick paste.

On a lightly floured surface, knead the paste until smooth and stiff. Roll out to about 1/4 inch. Cut into diamond shapes, about 2 1/2 inches long. Place the diamonds on a lightly buttered and floured baking sheet. Let dry for 1 to 2 hours.

Bake in a preheated 250°F oven for 20-30 minutes or until set. Do not let brown.

Yield: about 3 dozen

Cooking with the Saints by Ernst Schuegraf shares another recipe that might be a closer match. The recipe, according to tradition, originated with St. Clare. This is the tradition of a biscotti, a twice-baked sweetened bread:

Paletta di Mandorla
Almond Slices

1 cup butter
1 1/2 cup sugar
4 eggs
4 cups flour
2 cups almonds, whole, finely chopped, or 4 cups almonds, ground
1 teaspoon baking powder
1 teaspoon vanilla

Cream butter, sugar and eggs. Add the other ingredients and knead until smooth. Form 2 rolls about 1 inch (3 cm) diameter.

Bake in a preheated moderately hot oven 375°F for 10 to 12 minutes until golden brown.

When cool, cut into slices 3/4 inch (2 cm) thick, and toast in the oven for 3 minutes.

Frangipane today is known as a filling, Frangipane Cream. Here is a recipe from Feast Day Cookbook but there are many other versions.


Gubbio is also in the region of Umbria, and St. Francis traveled there and helped save the town from the ravenous wolf. Remembering the dear wolf of Gubbio, here's some Gubbian recipes: a simple Flat Bread and Stewed Chicken.

This is brustengo, the fried flat bread of Gubbio, fried in a flat skillet. If you make the batter ahead of time, it will thicken slightly; it should be pourable, like pancake batter, so thin it down before you use it, if necessary. Serve the bread warm as is or with prosciutto, dried sausage, and olives for an antipasto.

Brustengo
Gubbian Flat Bread

4 Cups unbleached, all-purpose flour
3 1/2 cups water
1 teaspoon salt
Vegetable oil for frying

Mix the flour, water, and salt together in a bowl.

Pour the oil to a depth of 1/2-inch into a 10-inch heavy-duty skillet or frying pan and heat until hot. Test the hotness of the oil by dropping a small dribble of batter into the skillet; if it browns and bubbles immediately, the oil is hot enough. I keep a candy thermometer in the oil to make sure it is at 375° F.

Pour or scoop and spread about a cupful of the batter into the oil, and when the bread begins to brown around the edges, flip it over carefully to brown the other side. Use a slotted spoon to remove the bread and allow it to drain on paper towels.

Use up all the batter in the same way. Depending on the size of your pan, you should be able to get at least 10 to 12 rounds.

From Ciao Italia in Umbria by Mary Ann Esposito, published by St. Martin's Press in 2002.

A fricco is a stew of sorts, and in this easy-to-prepare Gubbian-style chicken stew, it is Orvieto Classico wine that gives great merit to its flavor along with the presence of rosemary, which shows the fondness that Umbrians have for this herb in many of their foods. This dish is even better if made the day before serving.

Fricco di Pollo all'Eugubina
Gubbian Style Stewed Chicken

1/4 cup Extra-Virgin Olive Oil
1 large white onion, peeled and coarsely chopped
3 1/2 pounds cut-up bone-in chicken
1/4 cup white wine vinegar
4 fresh sage leaves, crumbled
2 sprigs fresh rosemary
1 cup dry white wine, such as Orvieto Classico
4 large plum tomatoes, pureed and sieved to remove skin and seeds
Fine sea salt to taste
Grinding coarse black pepper

Get the olive oil hot in a large sauté pan and cook the onion over medium low heat until it is soft and translucent. Raise the heat to medium high and add the chicken pieces. Be sure they are well dried before adding them to the pan. Keep a bunch of paper towels handy for this. Cook, turning the pieces until they are browned on all sides. This should take about 5 minutes. Add the wine vinegar and allow it to evaporate. Lower the heat; add the sage and rosemary. Continue cooking over low heat for 15 minutes. Raise the temperature to high, add the wine, and allow it to evaporate. Pour in the pureed tomato juice. Season the mixture with salt and pepper and continue cooking uncovered for 25 minutes or until the juices thicken and the chicken is tender when pierced with a fork.

Arrange the chicken on a platter; pour the sauce over the top. Serve immediately.

From Ciao Italia in Umbria by Mary Ann Esposito.

There are many great wines from this region, particularly whites from Orvieto.

I'd add a green salad and perhaps a traditional gnocchi or some pasta to make a full feast day meal.

These are just a few ideas to help walk a little with St. Francis. He might have been smelling the aroma of the same foods being cooked when he walked the streets of Assisi or Gubbio. A blessed feast to you.

St. Francis of Assisi, pray for us! Pin It

Angels and Saint Francis of Assisi

The Memorial of the Guardian Angels is October 2nd. As we had an angels' fair earlier this week, there are already many good angelic ideas swirling around for this feast day. It's a great week for liturgical feasting! But on the negative side, all these back-to-back feast days can mean an accumulation of leftover sweets -- not always good for the waistline, nor for the budget. So this recipe idea can be double duty for both St. Francis of Assisi (October 4) and Guardian Angels (October 2) (and light on the waistline).

I was researching foods for the feast of St. Francis, looking for regional foods from Umbria, or directly from Assisi and found this recipe from Mary Ann Esposito, of Ciao Italia. It's a simple meringue recipe. The concept of having light, airy meringue kisses to remind us of the heavenly hosts isn't original. What makes this recipe unique is that it is an Assisi version that is a PINK meringue with sprinkles.

(And for some reason the pink meringue reminds me of a sweet little out-of-print booklet printed by the Daughters of St. Paul entitled The Little Angel with the Pink Wings.)

The angels connection with Saint Francis that immediately came to mind is the The Basilica of Santa Maria degli Angeli or Saint Mary of the Angels which is in the foothills of Assisi, where the Portiuncula chapel is encased.

Mary Ann Esposito explains the flavoring and coloring she uses is Alchermes, an Italian liqueur, sweet, red, cinnamon and clove flavored. You can substitute with food coloring, cherry or cranberry juice.

Meringhe (Meringues)

4 egg whites of large eggs, at room temperature
3 3/4 cups sifted confectioners' sugar
2 teaspoons Alchermes liqueur or other flavoring or coloring
Colored sprinkles
Parchment paper

Preheat the oven to 300ºF. Prepare two cookie sheets with parchment paper or Silpat. With an electric mixer in a glass or copper bowl (free of oil) beat until smooth the egg whites and 2 cups of the confectioners' sugar together. Add the remaining 1 3/4 cups sugar and the Alchermes or other flavoring and continue beating until stiff glossy peaks form.

Fit a large pastry bag with a large star tip and fill with the meringue. On the parchment paper on the sheets, pipe 1 1/2-inch star meringues onto the cookie sheets, spacing them about 1 inch apart. Sprinkle the tops of the meringues with colored sprinkles. Alternately, use a teaspoon to drop meringue one inch apart on the cookie sheet.

Bake in 300ºF. oven for 1 hour or until the meringues are firm and completely dry. Rotate the baking sheets once or twice while baking. Carefully remove from the parchment paper and let cool completely on wire racks.

Our Guardian Angels, protect and pray for us.
St. Francis of Assisi, pray for us. Pin It

Feast of Padre Pio - Italian Sausage and Pasta

Padre Pio was born in an Italian village of Pietrelcina in1887. He is one of my favorite Saints! I wish I had planned better and had something wonderful to post, but instead I was busy this week and had to make my easy, trusty recipe that my family loves. The only thing to tie this together as a meal for Padre Pio is the Italian Sausage. Cheesy - I know (literally cheesy...LOL)

Here are a few links to learn more about this great Saint. Read about his beatification here and his canonization here. His biography here and info here.

My favorite quote by him - "Do not be so completely dedicated to Martha's activity that you forget the silence or self-abandonment of Mary. May the Virgin, who combines the duties so well, be your model and inspiration." St. Pio of Pietrelcina

SPICEY ITALIAN SAUSAGE AND PEPPER FARFALLE (adapted from southern living recipe)

1 pound mild italian (ground or in links, but remove casings and crumble)

1 box Barilla Farfalle Pasta ( bow tie)

2 Bell Peppers, one red and one green

1 Shallot diced

2 tablespoons olive oil ( I use more when needed)

5 plum tomatoes ( use roma, usually cheaper)

1 cup beef broth

1 cup parmesan cheese (grated but the real cheese, not the kind in the can)

First I dribble just a bit of olive oil in the pan and brown sausage. (adding more olive oil if pan is getting to dry) I put a paper towel on a plate and spoon out the sausage onto the plate, being sure the leave some oil and drippings in the pan. I keep the oven on warm and put the sausage in the oven to stay warm while I prepare the rest.
I start the water for pasta and prepare as directed on the box.
I keep the pan I cooked sausage in on low as I put the veggies in. I put the chopped peppers in first and cook over med heat for about 5-7 minutes then add the shallots and cook about 5 more minutes. I add more olive oil as needed. When veggies are tender, I add the sausage back to the pan on low to med, just to mix and warm.
Then I added the beef broth ( I use Wyler’s granules to = 1 cup broth). Then add the tomatoes that are diced. Cook for an additional 5-7 minutes on med. ( I tend to make a bit more broth because my family likes lots of juice in it.)
I drain the pasta and put in a very large bowl and toss using a few drizzles of olive oil until pasta is evenly coated. I then add all of the sausage mixture and 1/2 cup parm cheese and stir melting the cheese. Then we are done! I add a bit more cheese on the top of each serving. I serve with just salad and garlic bread.

Here is a great prayer he recited -

O Jesus, impart to me also that same strength, when my weak nature foreseeing future evils rebels, so that like Thou, I may accept with serene peace and tranquility all the pains and distress which I may meet on this earth of exile. I unite all to Thy merits, to Thy pains, Thy ex­piations, Thy tears, that I may cooperate with Thee for my salvation and flee from sin, which was the sole cause of making Thee sweat blood and which led Thee to death. Destroy in me everything that does not please Thee, and with the sacred fire of Thy love write Thy sufferings into my heart. Hold me so closely to Thee, with a bond so tight and so sweet, that I shall never again abandon Thee in Thy Sufferings. May I be able to rest on Thy Heart to obtain comfort in the sufferings of life. May my spirit have no other desire but to live at Thy side in the Garden and unite itself to the pains of Thy Heart. May my soul be inebriated with Thy Blood and feed itself with the bread of Thy suffer­ings. Amen.

St. Padre Pio - Pray that we -- as Mothers die to ourselves and live to love and serve our Lord and our families!

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