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X Italian Pasta Dishes
Maccheroni di San Giuseppe (St. Joseph's Day Bucatini in Tomato Sauce with Salt Cod and Breadcrumbs)
Originated from: Guardialfiera, Molise, Italy
Occasion: La Festa di San Giuseppe
Contributed by: Rita Palazzo (her mother's recipe)

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Maccheroni di San Giuseppe (For 8 Servings)

For Home-Made Tomato Sauce
4 pounds of fresh tomatoes or 2 cans of tomatoes
4 cloves of garlic, finely chopped
1/2 cup olive oil
Salt, pepper

For Salt Dried Cod
2 pounds of dried cod
Flour for rolling

For Pasta
2 packages (450 g) of bucatini [Spaghetti-like long pasta with a hole in the center]

For home-made breadcrumbs
4 to 6 cups homemade breadcrumbs [about 2 loaves of bread which have been dried and grated]
4 cloves garlic, finely chopped
2 tablespoons Italian parsley, finely chopped


To make the Salt Dried Cod

Soak salt dried cod in water according to package directions.

When it is ready, roll pieces of the cod in flour and fry them. Keep aside.

To make Home-Made Tomato Sauce

Fry the garlic in oil; add chopped tomatoes, salt and pepper and then simmer for about 40 minutes.

Add the pieces of fried floured cod to the tomato sauce and simmer for about 5 minutes.

To make breadcrumb mixture:

Mix all the ingredients and then bake the mixture in a 250 degree oven for about 15 to 20 minutes, or until the breadcrumbs are golden. Cool.

Cook buccatine according to package instructions. Drain them and place them in a large bowl. Add about a cup of tomato sauce in which the cod has been added to the bowl with the buccatine. Toss. Add about a cup of the home-made breadcrumbs to the buccatine and toss again.

Fill up each individual plate with some buccatine that has been tossed with tomato sauce and breadcrumbs. Sprinkle more breadcrumbs on each dish. Arrange a few pieces of cod over the buccatine.

Keep doing the same thing for each plate.

Add any left-over breadcrumbs and/or cod in separate platters so that those guests who want more can add them to their plates.


Photo: Mary Melfi.

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