Each year, to celebrate the Feast of St. Joseph, we make a simple dinner of lentils and macaroni, fava beans, a special bread (blessed and in the shape of a cross or staff) and Sfinge di San Giuseppe. It makes enough to eat, to share, and to bring along for left overs the next day. This recipe is simple and can be made at any time of the year, but it has special meaning today, as we remember the patron saint of The Church and of the family. Sprinkle a few breadcrumbs on top of each serving in honor of his work as a carpenter!
You need:
12 oz. dried lentils
3 garlic cloves, sliced
1/2 box of ditalini pasta
28 oz. can of tomato sauce
8c. water
salt and pepper to taste
In a large stock pot or dutch oven, sauce the garlic in some olive oil. Add the tomato sauce and simmer for 10 minutes. Add the lentils and water. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Add the ditalini and cook for an additional 10-12 minutes, or until ditalini is cooked al dente. Serve with a sprinkling of bread crumbs and Parmesan cheese.
*Note: for the full St. Joseph's day meal, saute fava beans in garlic, onions, and olive oil. Season with parsley, salt and pepper. Order the sfinge and the bread from a local bakery that specializes in Italian pastries.
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