Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
June 25
Saint of the day:
St. William of Vercelli
Patron Saint of Irpinia, Italy
Saint William of Vercelli
The Miracle of the Wolf
According to all the sources, including the earliest source, "Legenda de vita et obitu sancti Guilielmi Confessoris et heremitae", all of which are close to Catholicism, he performed many miracles. The best-known miracle was and still is the "Miracle of the Wolf" (1591). Because of this, he is often depicted in company with a "domesticated" wolf, even in the monastery of Montevergine. One day a wolf hunted and killed a donkey the saint used for towing and other tasks. The saint then turned to the wolf and ordered the beast to offer himself to do all the donkey's previous tasks. The wild beast reportedly became tame, and the people who met the saint were astonished to see such a docile wolf.
https://en.wikipedia.org/wiki/William_of_Montevergine
http://faith.nd.edu/s/1210/faith/interior.aspx?sid=1210&gid=609&calcid=53508&calpgid=61&pgid=15247&crid=0
https://www.catholic.org/saints/saint.php?saint_id=585
https://www.deviantart.com/theophilia/art/St-William-of-Vercelli-icon-751377263
Prayer:
Visit:
Territorial Abbey of Montevergine
Montevergine, Italy
Saint William's remains were buried in Goleto, where they stayed until they were transferred to Montevergine on September 2, 1807,
as ordered by the king of Naples Gioacchino Murat.
Recipe:
Pasta and Chickpea Soup
Ingredients
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200 g dried chickpeas (7oz)
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150 g broken candele pasta (5-6oz) or whatever you like
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250 g cherry tomatoes chopped or peeled tomatoes (9oz)
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2 garlic cloves peeled
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1 tbsp chopped basil or parsley
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2-3 tbsp extra virgin olive oil
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salt to taste
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black pepper to taste
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Parmigiano or grana grated (as required)
Directions
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Start preparing the day before by soaking the chickpeas in a large bowl with plenty of warm water. Let them soak for a whole night. Drain them, put them in a saucepan with about two liters of water, bring to a boil and cook covered, on a low heat for about 2-3 hours, or at least until they are tender.
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About 2/3 of the way through cooking, remove three ladles of chickpeas with a little water, blend them until you have a rough puree and then put the pureed chickpeas back into the pot.
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Next, heat the olive oil in a pan with the garlic cloves, basil or parsley (rosemary if you like better), then add the chopped tomatoes. Cook for about ten minutes, remove the garlic and pour this sauce into the pot with the chickpeas. Add salt, if necessary, and let the cooking continue until the chickpeas are ready.
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Add the pasta to the chickpea soup and cook for the amount of time stated on the packet. Fresh tagliatelle only take 1-2 minutes! Some people break the pasta into smaller pieces. I didn’t.
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Serve immediately with a sprinkling of extra virgin olive oil, grated cheese (if required) and ground black pepper.
