As a kid, we celebrated St. Joseph's day with a traditional sicillian meal. Never cared for it much as a kid, but now, I look forward to making it every year. Since St. Joseph's day, (the 19th of March) falls on a weekday, and since I never cook at home during the week
, we're having the dinner tonight.
First course - stuffed baby zucchini
Second - pasta con finocchio e sarde (pasta with fennel and sardines). This is the dish we always ate on the 19th. The fennel and sardines are sauteed with raisins and pignoli nuts with a bit of chopped tomato and wine. The pasta has to be pericatelli shaped. It's like a spaghetti, only thicker, and hollow. Then, the entire plate is topped with toasted, seasoned breadcrumbs. It's magnificent.
Third - Pan seared pompano with mushrooms and parsley butter.
Dessert is traditional St. Joseph zeppoles and sphinge.
I believe we're beginning with 1792 Bourbon, and we have a wine from the Puglia region of Italy for dinner.