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February 20

Saint of the day:

Saint Amy (also known as Saint Amata of Assisi)

*To read more about Saint Clare her feast day is August 11

Saint Amy's Story


Not much is known about Saint Amy.

When she was young, Saint Amata of Assisi rejected God and rebelled against morality. Eventually her aunt, Saint Clare of Assisi, converted her and brought the girl into her religious order.

Amata was sister to Blessed Diana and Cecilia in the community of Saint Agnes at Bologna, a niece of Saint Clare, and a good friend of Saint Dominic. Saint Clare healed Amata of a disease and thereby converted her heart to the life of the cloister. According to legend, Dominic gave her the moniker "Amata," meaning 'beloved,' and very probably sent her to the convent. There is a Sister Amata from whom Saint Dominic is said to have cast out seven devils, but it is probably not this one. This is all that is known of her. Amata is in the Franciscan martyrologies.

Amata of Assisi was a Poor Clare nun. After a youth misspent, Amata became very ill and was healed by her aunt, St. Clare. With this miracle she changed her life and entered the Poor Clares, later becoming an acquaintance of St. Dominic.



Lord God, 
you kept St. Amata faithful to Christ's pattern of poverty and humility.
May her prayers help us to live in fidelity to our calling 
and bring us to the perfection you have shown us in your Son, 
who lives and reigns with you and the Holy Spirit, 
one God, for ever and ever.




Basilica di Santa Chiara

(Basilica of Saint Clare)

Piazza Santa Chiara

06081 Assisi, Italy

*The remains of St Clare are enshrined within the crypt of this church.

*Also within the large chapel on the right side of this church is the San Damiano Crucifix that spoke to St Francis of Assisi.

(This is the chapel where Morning Prayer and Evening Prayer are prayed.)




Tender Pork Braciole Roll Ups


  • 450 gr (1 lb) pork loin,  sliced paper-thin

  • 2 cups seasoned bread crumbs

  • 150 gr (1/3 lb) thinly sliced guanciale (Pancetta)

  • bay leaves

  • lemon leaves


  1. Preheat oven at 425 F (220 C). Pork should be sliced as thin as possible without breaking slices apart.

  2. Distribute slices over a tabletop and place a slice of guanciale (pancetta) over each slice of meat.

  3. Add olive oil to the seasoned bread crumbs until they look moist but not greasy.

  4. Distribute the bread mixture over the meat and firmly roll up each slice.

Preparation of pork rolls

  1. Skewer 3-4 rolls on two parallel cocktail skewers alternating meat rolls and bay & lemon leaves, so that rolls are sandwiched between bay leaves. Transfer rolls into an oiled non-stick oven proof roasting tin. 

  2. Bake in the preheated oven for 20 minutes, turning half way trough. Switch off, cover rolls with foil and keep in the warm oven until serving.

  • Don't eat the bay or lemon leaves​. The leaves are just for flavoring.

Serves 6

Wilted Spinach with Garlic and Oil


  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan

  • 4 cloves garlic, minced

  • 1 pound triple washed spinach, stems removed

  • 1/2 teaspoon ground or freshly grated nutmeg

  • Salt and freshly ground black pepper


  1. Heat a skillet over medium heat. Add oil and garlic.

  2. Saute garlic in oil 2 or 3 minutes.

  3. Add spinach to the pan in stages.

  4. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated.

  5. Season the wilted spinach with salt and pepper and nutmeg, then serve.

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