The Food: Saint Joseph's Feast Day

The Feast of St. Joseph, or San Giuseppe, is very important to the Italians, almost as important as St. Patrick is to the Irish. It comes just about halfway through Lent (but always on the 19th of March) and the festivities are enjoyed at a time when everyone is fasting. Remember, the feast of a solemnity always takes precedence over any day in Lent.  So theoretically speaking, If St. Patrick's Day fell on Good Friday, you could have corned beef.  But not for the Italians, no meat at all, they plugged up that loophole with a fish and pasta dish which is as authentically Sicilian as it is synonymous with St. Joseph's Day.  And for dessert?  Pastry of course. You will find huge zeppole (fried dough balls, a bit larger this time) filled with sweet cream and topped off with a cherry.

St. Joseph's Sauce
INGREDIENTS (Serves about 4)
1/2 Pound fresh medium Filleted Sardines
5 tablespoons of Extra Virgin Olive Oil
2 Cloves Garlic, sliced thin
6 Ounce Can Tomato Paste
1 Sprig Fresh Oregano
5 Fresh Basil Leaves
Freshly grated Pecorino Romano Cheese
Sicilian Sea Salt & Fresh Ground Pepper to Taste
1 Pound of Pasta (Perciatelli or Pappardelle)

Cut sardine fillets into 1" pieces.  In a saucepan, put 6 tablespoons of olive oil and garlic over medium heat.  Sautè until garlic is slightly golden (not burnt). Add sardines, continue to sautè and stir until its almost like a paste (about 7 minutes or so).  

Now is a good time to start boiling a large pot of cold water over high heat for the pasta.  To the saucepan, add tomato paste and use the can to measure 3.5 cans of cold water, then bring to a boil. Add in the fresh oregano (leaves only), basil, raisins, and lower the heat.  Salt and pepper to taste.  Simmer the ingredients are thick, about 40 minutes.

Boil the pasta until al dente (firm but not hard or uncooked, and not overcooked).  And toss together with the sauce.  Serve with grated cheese on the side.

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