Tonight was the first time I’ve cooked dinner in a while as I spent the last week week helping my 93 y/o aunt move from her 2nd floor walk up condo to an independent living apartment with an elevator.
For many years, we’ve celebrated St Jospeh’s Day with the traditional Pasta con Sarde - Bucatini with Fennel and Sardines. I make it with “Cucco Seasoning for Macroni with Sardines” that is doctored up with extra sautéed onions and tomato paste, the same way my friend who introduced me to this tradition always made it.
I usually make a fennel side dish with the pasta but the fennel didn’t look great so I decided wing it with a chopped salad that used up much of what was hanging around the fridge - parsley, celery, cucumber, olive salad, provolone and salami. A big thanks to The Sprout for chopping. They ended up going very well together.
