| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 5 |
|
Cloves of chopped garlic |
| 1 |
pn |
Red pepper flakes |
| 2 |
c |
Chopped fresh fennel |
| 2 |
c |
Crushed tomatoes and |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Chopped fresh basil. |
| 1 |
tb |
Olive oil |
| 1 |
c |
Fine breadcrumbs; (homemade or fresh from a bakery, not pre-packaged such as Colonna's). |
INSTRUCTIONS
ST JOSEPH'S SAUCE
TOPPING
St. Joseph's sauce: Heat 2 T. olive oil in large pot. Saute 5 cloves of
chopped garlic + a pinch of red pepper flakes. Add 2 cups chopped fresh
fennel. Add 2 cups crushed tomatoes and 2 T. paste, 1 T. chopped fresh
basil.
Cover and let simmer 30 minutes until fennel is very tender. Then add 4
cans of drained, skinless, and boneless sardines. Simmer just a few more
minutes.
Topping: Heat 1 tablespoon of olive oil. Add 1 cup fine breadcrumbs
(homemade or fresh from a bakery, not pre-packaged such as Colonna's). Cook
over low heat until golden brown.
Cook pasta, top with sauce, then sprinkle with breadcrumbs.
Traditional breadcrumb-covered pasta is as important as desserts for this
special feast day. Mamma Giglio made it annually for her family.
[Mamma Giglio died near Valentine's Day 1998. Her loved ones submitted her
recipe and it's here as a tribute in honor of Mamma.]
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998
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