July 14 (or September 4)
Saint of the day:
Patron Saint of Palermo; El Hatillo; Zuata Anzoátegui; and El Alto de Escuque Trujillo; Italian fishermen of Monterey, California
Saint Rosalia's Story
St. Rosalia, daughter of Sinibald, Lord of Roses and Quisquina, was a descendant of the great Charlemagne. She was born at Palermo in Sicily. In her youth, her heart turned from earthly vanities to God. She left her home and took up her abode in a cave, on the walls of which she wrote these words: "I, Rosalia, daughter of Sinibald, Lord of Roses and Quisquina, have taken the resolution to live in this cave for the love of my Lord, Jesus Christ." She remained there entirely hidden from the world.
She practiced great mortifications and lived in constant communion with God. Afterward she transferred her abode to Mount Pellegrino, about three miles from Palermo, in order to triumph entirely over the instincts of flesh and blood, in sight of her paternal home. She is said to have appeared after death and to have revealed that she spent several years in a little excavation near the grotto. She died alone, in 1160, ending her strange and wonderful life unknown to the world. Her body was discovered several centuries later, in 1625, during the pontificate of Pope Urban VIII. Her feast day is September 4th.
Sanctuary of Santa Rosalia in Monte Pellegrino, Italy
Via Bonanno Pietro, 90142 Palermo PA, Italy
Palermo PA, Italy
Steamed Artichokes with Lemon Beurre Blanc
2 approximately 1 pound artichokes
2 tablespoons lemon juice
For the Lemon Beurre Blanc
5½ tablespoons cold unsalted butter, cut into slices
1 tablespoon finely chopped shallots
2 tablespoons plus 1 teaspoon lemon juice
2 tablespoons dry white wine (such as Chardonnay or Pinot Grigio)
salt and pepper to taste
Prepare the artichokes. Rinse the artichokes and then use a Chef’s knife to cut off about 1 inch from the top of each one, and enough off of the bottom to form a base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off about ¼ inch or so from the tops of the leaves (the sharp tips).
Steam. Place the artichokes in the steamer basket (or on the rack), drizzle each one with 1 tablespoon of the lemon juice, cover, and steam until tender, about 45 minutes. Check by pulling off an outer leaf — it should come off easily.
For the Lemon Beurre Blanc
Make the sauce. You should make the sauce towards the end of the steaming time. Over low heat, melt about 1½ tablespoons of the butter in a small sauté pan. Add the shallots and cook just to soften, about 2 minutes. Then add the lemon juice and wine. Turn the heat up a bit, and let it gently simmer until all but about 2 tablespoons have evaporated. Turn the heat to the lowest setting, add the remaining pieces of butter and gently swirl the pan until it's melted. Season to taste with salt and pepper.
Once the artichokes are cool enough to touch, gently spread the leaves apart and drizzle the sauce over and between the leaves. Serve!