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October 25

Saint of the day:

Saint Crispin & Saint Crispinian

 They are the patrons of shoemakers, cobblers, and leatherworkers. 

Saint Crispin & Saint Crispinian Story

It is said that they were brothers from a noble Roman family and that they travelled to Soissons, where they made many converts while supporting themselves by shoemaking. The emperor Maximian condemned them to death, but they escaped from the ordeals imposed by his prefect Rictiovarus, and at last Maximian had them beheaded. Their remains were buried at Soissons but afterward moved, partly to Osnabrück, Ger., and partly to the chapel of San Lorenzo in Rome; there are also relics at Fulda, Ger. A Kentish tradition claims that their bodies were cast into the sea and floated ashore at Romney Marsh. In medieval France their feast day was the occasion of solemn processions and merrymaking in which guilds of shoemakers took the chief part. In England the day acquired additional importance as the anniversary of the Battle of Agincourt (1415), an event noted in Shakespeare’s Henry V (Act IV, scene 3).




St Crispin and St Crispinian,

may all shoemakers

provide shoes

for those who cannot

afford them and

keep their feet ever

protected so that they

may walk a good purpose.

Pray for us, dear Saints,

to obtain for us

a lively faith,

constancy in good works,

and perseverance in the grace of

God even unto death.



In honor of Sts. Crispin & Crispinian we will be serving

Roman Chestnut & Pear Ravioli with Sage Brown Butter

Maritozzi con la Panna: Cream Filled Buns

Some Music to start the night off so nice! Enjoy

Tarantella Napolitana - Mantovani
00:00 / 00:00

At the market!!

Soaking my chestnuts!

Mise en place: all of your ingredients 

I tired boiling and time I am trying these methods!

Chestnuts are not easy to clean!! I think mine even exploded...haha...really!

In fact I was thinking there is no shame in buying jarred because my first time was very difficult! 
I am not giving up!! 

Chestnuts and Pear Ravioli with Sage Brown Butter


For the pasta:

  • 3 ½ cups all-purpose flour 

  • 5 large eggs

  • 1 teaspoon extra virgin olive oil

For the filling:

  • 2 tablespoons butter

  • 2 ounces pancetta, diced

  • ½ small onion, diced

  • 2 garlic cloves, diced

  • About 8 ounces chestnuts (use fresh roasted or pre-packaged)

  • 1/2 Bosc pear

  • ¼ cup grated Parmigiano-Reggiano

  • Salt

  • Freshly ground black pepper

For the sauce:

  • 8 tablespoons unsalted butter

  • Fresh sage leaves

  • Salt

  • Freshly ground black pepper


  1. Prepare the pasta dough:

  2. Make a large mound of the flour in the center of your cutting board or surface prep area. Form a well in the center of the flour. Add the eggs and olive oil. Using a fork, beat together the eggs with the oil and slowly begin to incorporate the flour from the inner rim of the well. Continue until the dough starts to come together. Switch to using your hands. Incorporate the rest of the flour until you have a large ball. Scrape off any excess from the surface. Re-flour the board and continue kneading the dough until it becomes smooth and elastic, about 5 minutes. Add a little more flour if the dough is too sticky.

  3. Wrap the dough in plastic wrap and allow to rest for at least 30 minutes at room temperature.

  4. Prepare the filling: In a medium saucepan, melt the butter over medium-low heat. Add the diced pancetta and slowly cook until the fat has rendered, about 5 minutes. Add in the onion and garlic and cook until the onion has softened, about 3 minutes. Coarsely chop the chestnuts and add to the pan. Cook until the chestnuts have softened a bit.

  5. Remove from the heat. Peel the pear and remove the core, stem and seeds. Grate the pear on a box grater. In a food processor, combine the chestnut-pancetta mixture along with the pear and process until still slightly chunky. Pour the mixture into a bowl and stir in the grated Parmigiano. Add salt and pepper, to taste. Cover and refrigerate until ready to use.

  6. Make the ravioli: Allow the dough to come to room temperature if refrigerated. Cut the ball of dough into quarters. Cover the dough you are not using immediately to prevent it from drying out. Dust your surface and the dough with a bit of flour. Flatten the piece of dough and roll it through the pasta machine a few times at its widest setting. Reduce the setting and crank the dough through the machine, continuing until the dough is paper-thin (number 6 setting on my machine.)

  7. Lay out the sheet of pasta. Keep a small bowl of water nearby. Place about 1 tablespoon of the filling every few inches on half of the pasta sheet. Brush around the filling with water. Fold the unfilled half over the filled half and using fingers, gently press any air pockets out from around the mounds of filling, seal. Cut into squares using a ravioli cutter. Place the finished ravioli on a sheet pan dusted with semolina or cornmeal until ready to use. Repeat with remaining dough and filling.

  8. To finish the ravioli:

  9. In a large saucepan, melt the butter over medium heat until the foam subsides and the butter begins to turn brown. Lay in the sage leaves and cook until the sage is crisp, about 1 minute. Remove the sage leaves to a paper towel. Season the sauce with salt and pepper.

  10. In the meantime, bring a pot of salted water to boil over medium heat. Gently add the ravioli and cook at a slow boil until the ravioli float to the surface and are tender, about 3 minutes. Carefully remove the ravioli with a spider or slotted spoon to a colander to drain. Gently slide the ravioli into the butter and cook for about 1 minute. Sprinkle with the sage leaves, additional freshly ground black pepper and serve!

Maritozzi con la Panna: Cream Filled Buns

Sweet Bread Recipe

Maritozzi con la Panna: Cream Filled Buns


For the brioche

  • 1¾ c  AP Flour plus extra for kneading

  • 1/4 c Sugar

  • 1/2 tsp Salt 

  • 1/2 c Water, warm

  • 2 tsp Active Dry Yeast

  • 1 TBSP Honey 

  • 3 Tbsp Butter, softened and cubed

  • 1 Egg, yolk separated from the white

  • Zest of one orange

For the sugar glaze

  • 1/2 c Wate

  • 1/3 c Sugar

  • zest of one orange

For the filling

  • 2 c Heavy Whipping Cream

  • 1/4 c Powder Sugar

*more flavor...rum, orange, vanilla, zest of an orange


  1. Stir the yeast in the warm (not hot) water until dissolved. Add the honey and stir until dissolved. Set aside. Measure the flour, sugar and salt into a medium bowl. Stir together. Form a well in the center and add the butter, egg yolk and orange zest. Slowly add the liquid, mixing with a fork to gradually incorporate the flour mixture from the inside out.

  2. When all of the liquid has been added and the dry mixture incorporated, remove the dough from the bowl and turn it out onto a smooth, lightly floured surface. Knead gently for 5 minutes until it forms a smooth, round ball.

  3. Sprinkle a bit of flour inside a smaller bowl, place the dough inside and cover it loosely with plastic wrap. Let the dough rise in a warm location for at least 2 hours.

  4. After two hours, add a sprinkle of flour to your work surface and turn your dough back out onto it. Divide your dough into 6 equal small, oval (or football shaped) buns. We used our food scale to ensure that they were equal sized. Place the buns onto a baking pan lined with parchment paper. Cover with plastic wrap and let rise for 30 minutes.

  5. Beat the egg white lightly with a fork. Uncover the buns and reshape into ovals if needed. Use a pastry brush to Carefully brush the buns with egg white. Cover once again with plastic wrap and let rise for one hour more.

  6. Bake at 350º F for approximately 20 minutes, until the maritozzi are a deep golden brown on top.

  7. While the maritozzi are baking, prepare the sugar glaze. Heat water until almost a boil, and then turn off the heat. Add the sugar and let dissolve, stirring just once or twice. Let cool.

  8. When the maritozzi are done, remove them from the oven and while still hot, brush them with the sugar glaze. Let cool.

  9. While the maritozzi are cooling, whip the cream together with the sugar to firm peaks.

  10. When the maritozzi are completely cool, slice into them diagonally without cutting all the way through. If helpful, moisten your fingers and hold each maritozzo carefully at its base, to avoid the sugar glaze sticking to your fingers and pulling pieces of the brioche away.

  11. Using a pastry spatula, open up the “mouth” of each maritozzo and fill it with whipped cream, using the spatula to create a smooth edge, and a moistened paper towel to wipe away any extra whipped cream.

  12. Enjoy as a decadent, Roman-style breakfast or with your afternoon espresso as a special treat.

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