[senior citizen]

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[2BNTV]

Originally Posted by senior citizen

My Italian dad, whose name was Giuseppe /Joseph always made this dish for his Saint Joseph's Day "name day" or feast day.....I'm supposing it's something his mom would make for him when he was growing up in Little Italy New York City.

It's something I never ever came across in any Italian cookbook.

However, a decade or more ago, when I made connections with other "cousins" seeking their roots from the same Italian mountain village, via ancestry.com........a dear 90 year old retired librarian shared this recipe with me.........he remembered his mother making it as well........using a thicker tubular spaghetti whose name escapes me at the moment.



St. Joseph's Spaghetti

• 1/2 loaf Italian bread grated
• 1/2 cup parsley snipped
• 1 large garlic clove chopped (or more)
• 2-3 tablespoons of sugar
• 1 pound spaghetti
• 1/4 cup + cup olive oil

PreparationStart by making the bread crumbs. Use fresh or day old bread not the dry bread crumbs you get at the grocery store. I put the bread through the food processor and then after emptying the bowl I put the parsley and garlic through the processor. You can make the bread crumbs a few days ahead of time if you wish. Then make the recipe as directed.

Mix crumbs, parsley, garlic and sugar in bowl.

Cook spaghetti as called for.

Strain and put back in pot.

Pour oil on spaghetti and mix.

Get a large platter or bowl and start with bread crumbs and then (add) spaghetti .

Do this (alternating) until all spaghetti is used up. End with bread crumbs .


I have always mixed the bread crumbs in a little at a time instead of dumping them all in and hoping they mix well with the spaghetti.

I believe it turns out much better that way. You may not use all the bread crumbs but you should have a good mix of spaghetti coated with bread crumbs.

Don't skimp on the sugar. It is the difference between something that is delicious and a dish you don't want to make again.
Or if you want to while the spaghetti is in the pot with the oil you can put all the bread crumbs over it and mix thoroughly that is the easy way. Serves 4-6.

It's a true, simple "peasant" dish........
For Saint Joseph's Feast Day.........

Bigoli or pellizzoni or bucatini?

List of pasta - Wikipedia, the free encyclopedia

I remember a friend of mine named Joe one day bought St Joseph's pastry's for our club. I didn't know St. Joseph's day was a celebration until that moment. I would probably have been named Guisseppe but my father wanted an American sounding name of Joseph or I could have been named after his father, (my grandfather of Jose). Joe say in Portugese, (The j is pronounce as a j), and in spanish, the j is said like with a H, (ho say).

BTW - The St. Joseph's pastry was delicious.

[senior citizen]

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[applesoffh]

My family originally came from Sicily. Both grandfathers were named Giuseppe/Joseph and both followed their Saint's Day, not their birthdays. The Feast of St. Joseph is March 19th and Sicilian tradition was that someone hosted a St. Joseph's Table in their home, someone played Jesus (as an older teen/young man). The table was filled with traditional foods and pastries (a St. Joseph Pastry is similar to a sfigni/zeppoli, but is filled with cream. As people came to sit at the table with Joseph (Patron Saint of Families and Workers) and Jesus, they would leave a bit of money and be given food. The money was given to charity.

[senior citizen]

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[2BNTV]

If you call Joseph, Anthony or Robert you will have 100% of my immediate family and about 90% of the rest. Our kids have defiantly said no more names with Joseph, Robert and Anthony.

Mother was from outside of Naples in a town that was called Vitulazio and now it is called Villa Fortuna. I never been there but maybe I will tour Europe someday. I would also like to see the Portugese town where my father came from. I believe it's called Melo, (about 70 miles from Lisbon).

Back to food. I'm getting hungry.

[senior citizen]

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[senior citizen]

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