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Saints Feast Family
~Exploring Catholic Patron Saints of the Day & their Feasts (Catholic Cuisine)
(Find food, recipes, traditions, locations, relics, prayers, songs, book, movies, art, products, crafts & more!)

October 9

Saint of the day:

Saint John Leonardi 


Patron Saint of pharmacists

Saint John Leonardi’s Story

 

John Leonardi was born at Diecimo, Italy. He became a pharmacist's assistant at Lucca, studied for the priesthood, and was ordained in 1572.

He gathered a group of laymen about him to work in hospitals and prisons, became interested in the reforms proposed by the Council of Trent, and proposed a new congregation of secular priests. Great opposition to his proposal developed, but in 1583, his association (formally designated Clerks Regular of the Mother of God in 1621) was recognized by the bishop of Lucca with the approval of Pope Gregory XIII. John was aided by St. Philip Neri and St. Joseph Calasanctius, and in 1595, the congregation was confirmed by Pope Clement VIII, who appointed John to reform the monks of Vallombrosa and Monte Vergine. He died in Rome on October 9th of plague contracted while he was ministering to the stricken. He was venerated for his miracles and religious fervor and is considered one of the founders of the College for the Propagation of the Faith. He was canonized in 1938 by Pope Pius XI. 


http://www.catholic.org/saints/saint.php?saint_id=359
https://www.franciscanmedia.org/saint-john-leonardi/

 

Prayer:

 

Visit:

St John Leonardi

(d. 1609, Rome, Italy) (Relics: Rome, Italy)


Santa Maria in Campitelli

(Our Lady in Campitelli)

Piazza di Campitelli 9

Rome, Italy

*This church is near the Jewish quarter.

*The body of St John Leonardi is enshrined in the second chapel on the left side of the nave.


 

Recipe:

 

Risotto di Zucca (Pumpkin Risotto)

Serves 4

Ingredients

  • extra-virgin olive oil1/2 cup 

  • 1 cup finely chopped onion

  • 1 tablespoon chopped garlic

  • 2 cups arborio rice

  • 1 cup dry white wine

  • About 6 cups of hot chicken stock or vegetable stock

  • 1 butternut squash, one half baked in the oven and then pureed; the other
    half, peeled, cut into small dice, and sautee in a little oil and butter until tender

  • 1/2 cup grated Parmesan

  • 4 tablespoons unsalted butter, cut into small pieces
     

Directions:

  1. In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.

  2. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.

  3. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.

  4. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn’t simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

 

Pumpkin Cannolis
Makes 22-24 4-inch cannoli


Cannoli Shells

  • 2 cups (250 grams/16 ounces) all-purpose flour

  • 2 tablespoons(28 grams/1 ounce) sugar

  • 1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder

  • 1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon

  • 1/2 teaspoon (approx. 3 grams/0.11 ounces) salt

  • 3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil

  • 1 teaspoon (5 grams/0.18 ounces) white wine vinegar

  • Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml)
    sweet Marsala or any white or red wine you have on hand

  • 1 large egg, separated (you will need the egg white but not the yolk)

  • Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)

  • 1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts,
    mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish

  • Confectioners’ sugar

Note – If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough.

Directions for the shells:

  1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

  2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

  3. Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

  4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

  5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

  6. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

  7. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Pasta Machine method:

  1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through

  2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

  3. Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:

  1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 – 190 °C).

  2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
     

Assemble the Cannoli: 

  1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

  2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

Pumpkin Filling

  • 2 cups ricotta cheese, drained

  • 2 cups mascarpone cheese

  • 2 cups canned pumpkin, drained

  • 1 1/2 cup powdered sugar

  • 1 1/2 teaspoon pumpkin pie spice

  • 1 whole vanilla bean seeds

Directions:

  1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.  Do the same with the pumpkin.

  2. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, pumpkin, spice and vanilla bean seeds and blend until smooth. Transfer to another bowl.  Chill until firm, several hours or overnight.