Pappardelle di San Giuseppe
May 1: Feast Day of St. Joseph the Worker
Highlander used to toil in construction to pay his way through college. The wages were low and the labor was hard but he knew what he had to do to make a living. St. Joseph the Worker is an inspiration to those like Highlander who work(ed) in blue-collar professions to provide for the future and their families. Jesus’ earthly stepfather is deservedly fêted twice a year on March 19 and again on May 1. We honor him with a sweet pasta dish called Pappardelle di San Giuseppe (Noodles for St. Joseph’s Day), which is traditionally eaten in the Italian region of Lucania. The sprinkling of the noodles’ topping ingredients symbolizes the holy carpenter’s sawdust.
Recipe
(Adapted from Cooking with the Saints by Ernst Schuegraf)
Ingredients
- ½ pound of pappardelle pasta noodles
- salt
- 4 tablespoons of olive oil
- 1 cup walnuts, chopped fine
- 1 ½ cups bread crumbs
- 4 tablespoons of sugar
Directions
Cook the pasta in boiling salted water as directed on the package. Drain and set aside.
In a large skillet, heat the olive oil on medium high. Stir-fry the walnuts, breadcrumbs and sugar. Remove from heat and mix with the drained pasta.
HI COOKERY 