Campanelle "Little Bells" or Gigli "Lily" Pasta Ideas

Campanelle is a pasta shaped like a cone with a ruffled edge. It is Italian for "bellflowers” or "little bells" due to its shape like a bell or bell-shaped flower. This pasta shape is also referred to as gigli which means lily. Campanelle is intended to be served with heavier sauces or in a casserole.

It is part of tradition in Christian art to use lilies as a symbol of purity when portraying Our Lady or the Saints and even Angels.  The lily is an emblem of purity and chastity. It is the flower the medievals found to best symbolize the purity of Mary, and was admired as a flower of purity since the time of the Ancients. By the 14th century, it became common to find the lily in Annunciation paintings and illuminations, with either St. Gabriel holding it on in a vase between them.

There are numerous saints depicted with a lily or a bell which would be fitting for a campanelle pasta meal idea on feast days.  This week we happen to have a prominent lily associated saint - St. Kateri, the Lily of the Mohawks. But it is a good year round option due to the many saints associated and depicted with lilies or bells, as well as all the Marian feasts.  

St. Anthony the Hermit - January 17
St. Agnes - January 21
St. Agatha - February 5
St. Casimir - March 4
St. Joseph - March 19
Feast of the Annunciation - March 25
St. Agnes of Montepulciano - April 20
St. Catherine of Siena - April 29
St. Anthony of Padua - June 13
St. Aloysius Gonzaga - June 21
St. Maria Goretti - July 6
St. Kateri Tekakwitha - July 14
St. Dominic - August 8
St. Philomena - August 11
St. Gabriel the Archangel - September 29

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Jésuites - French Almond Cream Pastries

Celebrating the Jesuits with the French almond cream pastries called Jésuites.

Jésuites are so called because of their triangular shape that resembles the hat worn historically by members of the Society of Jesus (Jesuits). This week we celebrate the feast day of the founder of the Jesuits, St. Ignatius Loyola (July 31). Particularly with our current pope who is also a Jesuit (the first such pope in history) it is a great time to pay tribute to the Jesuits and enjoy a delicious French pastry as well.

How to make Jésuites:

Pastry

Any frozen puffed pastry (Pepperidge Farm and Dufour are the brands most commonly found in US grocers)

Let pastry sit out for 40 minutes to thaw enough to work with. Line a baking sheet with parchment paper.

Frangipane (almond cream)

Frangipane (pronounced FRAN-juh-pan), also called almond cream, is a classic filling for French puff pastry treats.

¼ C. butter, softened

¼ C. sugar

¼ C. ground almonds

1 egg (+ 2 egg yolks if you want it creamier)

a few drops almond extract (or vanilla extract, or rum, or amaretto)

Cream butter and sugar, add almond powder. Whisk well until light. Then beat in egg (and extra yolks if desired for creaminess). Add a few drops of extract. Refrigerate until needed. 

Combining cream & pastry

Peel layers of puff pastry apart.  Cut away the edges of the pastry to make a circle. The circle should be about 10" across so may need to be rolled out more if not large enough.  Cut into quarters then each quarter in half again.

Dip a pastry brush in water and moisten the tops of two pastry triangles.

Pile on the frangipane in the middle of one pastry triangle - add about 1/4 cup (leave edges bare).

Carefully place the other triangle, wet side down on top of the one with filling. Trim away any dough that overlaps. Transfer to baking sheet. Press around edges to seal.

Topping

1 egg white

2 T. powdered sugar

Slivered almonds

Whisk together egg white and powdered sugar. Brush on top of each pastry. Sprinkle slivered almonds on top.

Bake the Jésuites at 400 degrees for 8 minutes, then lower oven temperature to 325 and bake for 8-10 minutes, until the pastries are golden brown and puffy. After removing from oven dust with powdered sugar if desired. 

This is a symbolic addition to the feast days of any of the Jesuit saints - and there are a lot! A few are listed in the "filed under" section.

Ad Majorem Dei Gloriam

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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!)

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