Malfadine di San Giuseppe and zeppole

Malfadine di San Giuseppe - I've never heard of this dish. ​



"All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual grated pecorino—or throwing away stale bread—would sprinkle toasted breadcrumbs over pasta and other dishes. Cucina povera in the literal sense. And yet, as it so often turns out, necessity gave birth to something we can enjoy today, even those of us who don’t need to economize quite that much. Toasted breadcrumbs lend nutty flavor and crunchy texture to dishes, just as appealing in their own way as the finest cheese.

Pasta with breadcrumbs, or pasta con la mollica, is a specialty of Puglia, Calabria and perhaps most famously, Sicily, where they call it pasta ca’ muddicca. Spaghetti is the most common choice for the pasta, but in parts of Puglia they prefer mafaldine, a ribbon-shaped pasta with ruffled edges. Pasta con la mollica is a favorite there for la festa di san Giuseppe, or St. Joseph’s Day, on March 19, which is Father’s Day in Italy. As you may remember, Joseph was a carpenter, and they say breadcrumbs resemble the sawdust you’d find in a carpenter’s shop. Hence you’ll sometime see this dish called pasta di san Giuseppe or St. Joseph’s pasta."
 
againstthegrain said:

Malfadine di San Giuseppe - I've never heard of this dish. ​



"All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual grated pecorino—or throwing away stale bread—would sprinkle toasted breadcrumbs over pasta and other dishes. Cucina povera in the literal sense. And yet, as it so often turns out, necessity gave birth to something we can enjoy today, even those of us who don’t need to economize quite that much. Toasted breadcrumbs lend nutty flavor and crunchy texture to dishes, just as appealing in their own way as the finest cheese.

Pasta with breadcrumbs, or pasta con la mollica, is a specialty of Puglia, Calabria and perhaps most famously, Sicily, where they call it pasta ca’ muddicca. Spaghetti is the most common choice for the pasta, but in parts of Puglia they prefer mafaldine, a ribbon-shaped pasta with ruffled edges. Pasta con la mollica is a favorite there for la festa di san Giuseppe, or St. Joseph’s Day, on March 19, which is Father’s Day in Italy. As you may remember, Joseph was a carpenter, and they say breadcrumbs resemble the sawdust you’d find in a carpenter’s shop. Hence you’ll sometime see this dish called pasta di san Giuseppe or St. Joseph’s pasta."
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Yep, that’s why I make it every March 19th.
 
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