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August 21


Saint of the day:
Saint Pius X

Patron Saint of first communicants; emigrants 

Saint Pius X’s Story

Pope Pius X is perhaps best remembered for his encouragement of the frequent reception of Holy Communion, especially by children.

The second of 10 children in a poor Italian family, Joseph Sarto became Pius X at age 68. He was one of the 20th century’s greatest popes.

Ever mindful of his humble origin, Pope Pius stated, “I was born poor, I lived poor, I will die poor.” He was embarrassed by some of the pomp of the papal court. “Look how they have dressed me up,” he said in tears to an old friend. To another, “It is a penance to be forced to accept all these practices. They lead me around surrounded by soldiers like Jesus when he was seized in Gethsemani.”

Interested in politics, Pope Pius encouraged Italian Catholics to become more politically involved. One of his first papal acts was to end the supposed right of governments to interfere by veto in papal elections—a practice that reduced the freedom of the 1903 conclave which had elected him.

In 1905, when France renounced its agreement with the Holy See and threatened confiscation of Church property if governmental control of Church affairs were not granted, Pius X courageously rejected the demand.

While he did not author a famous social encyclical as his predecessor had done, he denounced the ill treatment of indigenous peoples on the plantations of Peru, sent a relief commission to Messina after an earthquake, and sheltered refugees at his own expense.

On the 11th anniversary of his election as pope, Europe was plunged into World War I. Pius had foreseen it, but it killed him. “This is the last affliction the Lord will visit on me. I would gladly give my life to save my poor children from this ghastly scourge.” He died a few weeks after the war began, and was canonized in 1954.



Pius X.jpg




St Peter’s Basilica

Rome, Italy

Presentation Chapel

*Located on the left side of the nave between the Baptistry and the Wedding Chapel.

*The body of St Pius X rests under the altar in this chapel. He is known in particular for lowering the age of First Communion to the Age of Reason.



We are celebrating with Italian recipes because our Saint was from Italy.


Mozzarella en Carrozza


  • 1 ball fresh mozzarella

  • 4 slices white bread, crusts trimmed

  • 2 large eggs, beaten, or more as needed

  • 1 1/2 teaspoons minced garlic

  • 1 heaping teaspoon minced fresh flat-leaf parsley

  • Salt and pepper

  • Plain bread crumbs, as needed (optional)

  • Olive oil, for frying

  • Quick Marinara Sauce, recipe follows

Quick Marinara Sauce:
  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1 (28-ounce) can crushed tomatoes

  • Pinch sugar

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon chopped fresh basil leaves

  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.

  2. In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.

  3. In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.

  4. Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.

  5. Quick Marinara Sauce:

  6. Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.

  7. Remove the sauce from the heat and stir in the basil and parsley.




Patata Zeppole di San Giuseppe

Zeppole recipe with the addition of potato


  • 2 cup all-purpose flour

  • 4 tablespoons granulated sugar

  • grated zest of 1 lemon or orange

  • a good pinch of salt

  • 2 1/4 teaspoon active dry yeast

  • 3 tablespoons warm water

  • 1 large potato (10 oz.), boiled, peeled, then put through a ricer

  • 2 large egg yolks

  • 4 tablespoons butter, at room temperature


  1. Combine flour, sugar, citrus zest and salt in a large bowl, make a well in the middle and add the yeast and 3 tablespoons water; stir to dissolve. Next add the potato, yolks and butter. Mix until combined then turn out onto floured work surface. Knead gently for a few minutes until well combined, using extra flour if necessary, or adding a few drops of milk if the dough is too dry. Divide the dough into 24 equal pieces. Roll each piece into a log 7-7½ inches long. To shape, cross ends over as shown in the picture below. Heed the following steps for either the fried or baked versions.

  2. Fried – set each shaped piece on a generously floured work surface or platter with enough space in between. Cover with a light, dry cloth and allow to rest for 60 minutes. Fill and preheat (medium-low flame) a large frying pan with cooking oil to a depth of at least 3/4th inch. Gently pick up the proofed zeppole and slip into the hot oil. Fry each side, turning once, until golden brown in color. Drain on paper towels and roll in granulated sugar. Makes 24.

  3. Baked – set each shaped piece on a parchment-lined baking sheet with space in between. Allow to rest for 60 minutes. Preheat oven to 375°F. Bake the zeppole for 12-15 minutes until lightly browned. Cool completely before sifting powdered sugar over the top. Makes 24.

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