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March 24


Saint of the day:
Saint Aldemar

a miracle worker who was called "the Wise"

The Story of St. Aldemar

Abbot and miracle worker, called "the Wise." Born in Capua, Italy, he became a monk in Monte Cassino and was called to the attention of a Princess Aloara of the region. When she built a new convent in Capua, Alder became the director of the religious in the established house. He performed many miracles in this capacity. Aldemar was reassigned by his abbot to Monte Cassino, a move that angered the princess. As a result, Aldemar went to Boiana, Italy, where a companion involved in the dispute tried to kill him. Aldemar fled into the region of Bocchignano, Abruzzi, where he founded several more religious houses.









Saint Urban Church (Chiesa di San Urbano)

Via S. Urbano, 31, 66011 Bucchianico CH, Italy

His relics are located in the altar dedicated to him in the church Saint Urban in Bucchianico







Broth with Crêpes (Crespelle en Brodo)

Parmesan-laced crêpes soak in a pool of deeply-rich bone broth

For the Brodo

  • 2 tbsp. olive oil

  • 3 lb. chicken wings

  • 1 lb. beef bones, cut into 2″ pieces 

  • 2 carrots, roughly chopped

  • 2 large yellow onions, roughly chopped

  • 2 stalks celery, roughly chopped

  • 1 clove garlic

  • 3 sprigs parsley

  • 1 bay leaf

  • 1 plum tomato, cored and halved

For the Crespelle and Serving

  • 1⁄4 cup minced parsley, plus more

  • 5 tbsp. flour

  • 1 tbsp. grated parmesan, plus more

  • 1 tbsp. olive oil

  • 1⁄4 tsp. freshly grated nutmeg

  • 5 eggs

  • Freshly ground black pepper, for serving


  1. Make the brodo: Heat oil in a large saucepan over medium-high. Working in batches, cook chicken wings and beef bones until browned, 35–40 minutes; transfer to a bowl. Add carrots, onions, celery, and garlic to pan; cook until golden, 6–8 minutes. Return wings and bones to pan. Add parsley, bay leaf, tomato, and 20 cups water; simmer, skimming as needed, for 4 hours. Strain through a fine-mesh sieve into a clean saucepan; keep warm.

  2. Make the crespelle: Whisk parsley, flour, parmesan, oil, nutmeg, eggs, and 1 cup water in a bowl until smooth. Heat an 8″ nonstick skillet over medium-high. Working in batches, pour 2 tbsp. batter into skillet while tilting skillet to let batter cover bottom completely. Cook until crespelle is golden on the bottom, 1–2 minutes. Flip and cook 1 minute more; transfer to a plate. Roll each crespelle into a cigar shape. To serve, divide crespelle cigars between shallow bowls and ladle reserved brodo over top; garnish with parsley, parmesan, and pepper.

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