March 19th is St. Joseph's Day. Every year my inlaws make Pasta con la Mollica (Pasta with Crumbs: the crumbs represent sawdust in celebration of St. Joseph being a carpenter) for dinner and Zeppole for dessert. I have to admit, the pasta is an acquired taste. Its very rich and filling and unique; most regions have their own variation of the recipe. Here's my FIL's
Pasta con la Mollica
There are no measurements. Everything is to taste.
Reginette Pasta
Anchovy
Walnut
Bread crumbs
Olive Oil
Garlic
Brown minced garlic and chopped anchovy in oil. In seperate bowl combine chopped walnuts and breadcrumbs. Remove oil mixture from heat, add cooked pasta. Stir to coat. Place pasta mixture into bowl and coat with breadcrumb walnut mixture. Serve immediately.
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