St Josephs Day Pasta

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Cauliflower, fava beans, and the ferns on top of the anise bulbs are the main ingredients to this traditional Italian dish for Saint Joseph's Day. See more at: http://Cook123.com • Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community's treasured traditional Sicilian recipes. • Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network. • http://Cook123.com • TRANSCRIPT: • St. Joseph's Pasta is a pasta I grew up making with my family on March 19. What makes it special is a very unique flavor. It's a dish you're either going to love or you're not going to love. • We use the fronds from anise. These feathery, green leaves is what really gives it a very unique flavor. You're going to use two pounds of dried fava beans. • The night before, my Uncle Mike would soak fava beans in water overnight. And then in the morning, he would change the water in the pan, and bring them to a boil for about 1/2 hour. And then we'd all sit around the table and peel the skin off. • So when you peel the skin off, they look something like this. Sometimes they're yellow. Sometimes they're a little bit more green. But this is the skin removed. So here you have dried and skin removed. • We're going to prepare the goranza first. We're going to have all our ingredients ready to go. We have our olive oil-- at least 1/2 a cup-- pan on high heat. Four heads of cauliflower. • My Uncle Mike, growing up, on St. Joseph's morning, this was his job. While all the women in the family were busy preparing the bread and making the homemade pasta, which we started at 4:00 in the morning, this was Uncle Mike's job. He made St. Joseph's goranza. • And the goranza is another word for sauce. So here I have about a teaspoon of salt. This is kosher salt that I use-- I always cook with kosher salt-- and some fresh ground pepper. • I'm just going to go over the whole top of the pan with the pepper. It takes about one or two minutes just to incorporate everything. So now I have too large cans of chicken stock. One can I filled halfway up with water, and I added that, also, to the pot. • At this point, you're going to add eight bullion cubes, which I have here. Give that a toss. Now stir around. About a pound of chickpeas. I use canned chickpeas. I know you can buy them dried and soak them overnight. • In here, we have two pounds of fava beans. These fava beans are actually frozen fava beans. I know, they've been frozen. I boiled them for about 1/2 hour and peeled the skins off. • These are the fronds from anise. • We're going to let this cook, over medium-high heat, for at least an hour. So March 19 at noon time-- a meal that you will see on a Sicilian's table at my Aunt Vincy's house and in my own home-- it's St. Joseph's Pasta, served with fried meruzzi, St. Joseph's roll, homemade pasta, in the special St. Joseph's goranza. • So first, I'm going to plate some of our fresh pasta. We would have enormous, vat-size pots of this. And there'd be a line out my aunt's front door and down the street, people waiting to come in to take some of this pasta home to share with their family. Super yummy treat, something we only make on St. Joseph's Day. • See more at: http://cook123.com/recipes/st-josephs...

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