THE STORY
Long ago, during famine in Sicily, the people prayed to Saint Joseph to end the drought and hunger that plagued them. They promised to honor him with a great feast if he interceded. Good Saint Joseph (patron of Sicily, fathers, husbands, carpenters, job seekers and others) took care of his people, and the people of Sicily kept their word.
The Sicilians honored him with a grand feast in his name. They built an altar (usually consisting of three tiers for the Holy Trinity) called the Tavola Di San Giuseppe, or Saint Joseph's Table. Since his feast day falls during Lent, much of the food was meatless, consisting of authentic recipes of the region. Basically, they cooked what grew in their area, such as fava beans and artichokes. There was always a great deal of homemade bread, often shaped into symbolic crosses, shepherd's staffs, or carpenter's tools. And the altar is gloriously decorated with pictures of St. Joseph and, of course, lilies (a symbol of his purity).
Sfinge di San Giuseppe Recipe
(Some recipes create a more “cream puff” kind of dessert. But this is the version I grew up with from my Sicilian mom. For the cream puff version, please search the web.)
Ingredients
- 1 pound (450 g) ricotta cheese
- 1/2 cup (100 g) sugar
- 1 teaspoon vanilla, and nutmeg if you like
- 6 eggs
- 2 cups (240 g) SELF-RISING flour
Total Time: 55 minutes
Preparation
Mix the ricotta, sugar, vanilla, and eggs. Mix in SELF-RISING flour, beat until smooth. Heat oil to 370 degrees F (185 C).
Drop tablespoons of batter into the oil a few at a time, and remove the sfinge from the oil when they reach a golden brown. Drain them on absorbent paper. Sprinkle with confectioner's sugar, or cinnamon sugar or honey.
ENJOY!
Love and prayers,
Simple Soul
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