“St. Joseph’s Day Table” from Gigi’s Cucina Povera


-2 lbs. Perciatelli Pasta
-1 bulb Fennel, with fronds
-1 cup Sultana raisins
-½ cup Toasted pine nuts
-2 Tbsp. Capers
-1 small Onion, diced
-1 can Sardines (in water)
-3 quarts Homemade Marinara
-Parsley (garnish)

1). Sauté onions and fennel in olive oil until translucent
2). Add capers, raisins
3). Cook Pasta, Heat Sauce, (Sauce should be on thinner side)
4). Put a little sauce on the bottom of your serving platter, then pasta, and sauce, then top with fennel, raisins, pine nuts and sardines
5). Stir slightly & serve hot

Second Helpings
Calamari salad with Fennel, Golden Raisins and Tomatoes

-3 pounds cleaned fresh squid
-1 bunch of chopped parsley
-½ red onion diced
-4 Roma tomatoes diced
-½ cup slivered fennel and fronds
-½ cup Extra virgin olive oil
-½ tsp Crushed red pepper
-½ cup Golden raisins
-Celery hearts with leaves 2 stalks slivered
-2 wine corks
-¼ cup Fresh lemon juice

1). Bring a large pot of water to boil (at least 2 gallons)
2). Add to water — 2 lemon wedges, 2 bay leaves, 5 peppercorns, 1 Tbsp kosher salt, 2 wine corks
3). Blanch squid quickly for 2 minutes, then drain and put in ice bath to cool quickly (overcooking calamari makes it rubbery)
4). Combine cooked calamari with all other ingredients, refrigerate until ready to serve

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