This past week at Via Sacra, we have been thanking God for His incredible protection over us. The earthquake that hit a large portion of central Italy was only about 2 hours from us. Our community reached out to the Monks of Norcia to inquire of their safety. They told us that, miraculously, the monks had been up early for prayer on the morning of the earthquake (3 am) since it was a solemn feast day. When the tremors started, most of the town fled to the piazza where there is a statue of St. Benedict. The townspeople knew they would be safe there with Benedict’s prayers protecting them. An update on the monastery can be found here.
Restaurants all over Italy (and all over the world) have been serving a dish that is traditional to Amatrice, one of the towns destroyed. It is called Pasta all’Amatriciana, and proceeds from this dish are going to the recovery efforts. Last weekend would have been the celebration in Amatrice for their annual food festival. You’ll find many different versions of the traditional dish; some use onions and garlic and some don’t. We decided to and loved the results.
Join us in prayer by creating this delicious and spicy pasta dish in your home and if you do, use this hashtag to join millions of others who are as well: #unamatricianaperamatrice
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- Meanwhile, in a 10- to 12-inch saute pan or dutch oven make the sauce.
- Combine the olive oil, pancetta, onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the pancetta has rendered much of its fat, about 12 minutes.
- Leaving about 1/2 cup fat in the pan, add the pureed tomatoes, basil, parsley, oregano and balsamic vinegar.
- Turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 10 min to 1/2 hr (the longer it cooks the better it tastes!). Adjust seasonings if needed.
- While the sauce simmers, cook the pasta in the boiling water for about a minute less than the package directions, until al dente; drain, reserving about 1 cup of the pasta water (if needed later).
- Add the pasta to the simmering sauce and toss for about 1 minute to coat (add some of the pasta water if the sauce is too thick). Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino, a dash of olive oil if desired, and a sprig of fresh basil to garnish.
- Andiamo mangiare!
As Sr.Irene mentioned last week, our gardens are just starting to burst with vegetables. This week brought in fava beans and my mom gave us a beautiful basket of her home grown kohlrabi (which immediately sent me “Google-ing” for recipes!). But the majority of our yield so far has been zucchini and yellow squash. Time to be creative with recipes!
It’s a tradition in our Convent for Sunday night dinner to be prepared by the Sisters who share a common bedroom. Our rooms sleep 6-8 sisters. We usually choose our room by lot and switch up every once in a while. That means, there is a mix of personalities and gifts in each room; younger sisters with older ones, cooks with calligraphers, night owls and early birds. Our biggest crosses can become our greatest blessings. We live in Community and that’s how we roll!
Enjoy this crispy and flavorful panini prepared by our Sunday night Sister chefs. A healthy and fun twist on the favorite BLT, this recipe subs out cold lettuce for a piece of grilled zucchini. Enjoy!
"BZT" Panini with Mozzarella, Bacon, Grilled Zucchini, and Tomato
- In a large skillet, fry bacon over medium-high heat until golden and crispy, 6 minutes. Transfer to a paper towel-lined plate.
- On a baking sheet, brush zucchini strips with 1 tablespoon olive oil and season with salt and pepper. Bake in a 350 degree oven until golden.
- Lay tomato slices on a paper towel-lined baking sheet to soak up liquid.
- Place ciabatta halves on a cutting board. Brush insides of loaf with olive oil. Layer bottom half with zucchini strips, bacon, mozzarella, tomatoes, and basil. Season with salt and pepper. Top with other half ciabatta. Halve loaf and brush outside with olive oil.
- Preheat a panini press. (If you don’t have a panini press, cook sandwich in a large skillet over medium-high heat with a heavy pot or pan on top to weigh it down; flip sandwich halfway through to make sure both sides get cooked evenly.) Place half of sandwich in panini grill and cook, pressing down from time to time, until golden and cheese is melty, 6 to 8 minutes.
- Repeat with remaining sandwich half, then serve cut into triangles.
- Courtesy of: www.delish.com
For some time now, our theater group, Elements Theater Company, has been doing their theater productions with a dinner added prior to the show. Traditionally, this has been a plated meal tying in with themes from the play. This summer, the show was unique – Alan Bennett’s Talking Heads. This award-winning series of solo pieces is considered a classic of contemporary drama, universally hailed for its combination of razor-sharp wit and deeply felt humanity. The menu for this production conjured up images of an upscale Cape Cod pub food feel with a classy fish taco. I started searching for recipes, and the one I hit on was just the right one. The result was a colorful “box” dinner with the best fish taco I have ever tasted. Filled with crunchy cabbage, spicy mayonnaise, sweet and sassy mango salsa and a light and crispy panko- crusted cod – this is party food at its best – all served up in a glossy black box. Accompaniments included sweet potato fries, fresh corn and bacon salad and a homemade coleslaw. I’d recommend this for any summer gathering.
The Ultimate Fish Taco with a Twist
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the fish. Cut the pieces of fish into 1-ounce strips or to your liking. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded, deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Place tortillas on a damp towel on a single layer on a cookie sheet, cover with another damp towel and place in a warm oven until ready to use.
- To serve, set up the tacos "family-style". Start with your warmed flour tortillas, assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded cabbage, cilantro leaves (opt) and lime wedges next to the fish. Have fun building your own tacos.
recipe adapted from Tyler Florence
One of my favorite flavors of Italy is balsamic vinegar (aceto balsamico). In Tuscan homes it is a staple ingredient. Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Or try the lighter version, an aged white balsamic vinegar, almost like honey — it can transform any dish with just a little dash. If you are after the richest, most complex balsamic vinegar flavors, look for an aceto balsamico tradizionale DOP.
When I came across this recipe, originally for ribs, I knew I had to try it. The blend of spices in the rub adds a complex layer of flavors that doesn’t overwhelm the meat, but simply raises it to a new level. This past weekend, we served these to a group of foodie enthusiasts who had hob-knobbed all over the world. When I heard them explain, “these are the best ribs I’ve ever put in my mouth! Sister, I must have the recipe,” I felt pretty pleased! If it worked for ribs, why not transform an ordinary pork chop into a culinary masterpiece? Fresh off the grill, they are juicy and sweet with the balsamic glaze kicking it up that extra notch.
Tuscan-Style Grilled Pork Chops with Balsamic Glaze
- In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the pork chops and let stand at room temperature for 2 hours or refrigerate overnight.
- Preheat your gas grill. Brush both sides of your pork chops with the balsamic vinegar and place on the hot grill and grill for 4 min. on one side, or until the pork releases from the grill. Brush again with the balsamic vinegar and flip over. Grill for 3 min. on the other side. Remove from grill and serve immediately.
Note: If using this recipe to make ribs, follow step 1. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.