Weekly Ad 7/18- 7/24
Italian culture is full of timeless customs and traditions, and one of the most popular is the Feast of Santa Rosalia. Rosalia lived a short life during the 12th century and was revered by the people of Palermo for her role in fighting the plague in 1624. The Feast of Santa Rosalia takes place every year from July 10 through July 15, and as with most Italian festivals, it has its own unique gastronomic traditions.
Traditional dishes like la pasta chî sardi (pasta with sardines), babbaluci (boiled snails with garlic and parsley), pullanca (boiled panicle), and detto ‘u muluni (also known as watermelon) are staple delights at the Feast of Santa Rosalia. The good news is that you don’t have to plan on celebrating the Feast of Santa Rosalia to enjoy the Italian specialties yourself. This Pasta with Sardines and Lemon recipe from Bon Appetit is just what you’ll need to add another simple, elegant Italian meal to your summer cooking.
2 4-ounce cans smoked whole sardines
12 ounces linguine or other dried pasta
4 tablespoons olive oil, divided
1 small shallot, finely chopped
4 garlic cloves, finely chopped
3/4 teaspoon crushed red pepper flakes
4 radishes, trimmed, quartered
2 cups baby kale or spinach leaves
2 tablespoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper
Lemon zest (for serving)
Clean sardines, if needed, by splitting in half lengthwise with a knife and removing backbones; set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain reserving 1 cup pasta cooking liquid.
Meanwhile, heat 2 Tbsp. oil in a large heavy pot over medium heat. Add shallot, garlic, and red pepper flakes and cook, stirring occasionally, until fragrant, about 2 minutes.
Add pasta, radishes, kale, half of sardines, and 1/2 cup pasta cooking liquid to pot. Increase heat to medium-high and cook, stirring and adding more pasta cooking liquid by Tablespoonfuls if needed, until sauce coats pasta. Stir in lemon juice and remaining 2 Tbsp. oil. Season with salt, pepper, and more lemon juice, if desired. Serve topped with lemon zest and remaining sardines.
This recipe originally appeared in Bon Appetit.
Remember when summer was everything? Long afternoons at the neighborhood pool. Making new friends at camp. Taking on a summer job to save up for a car when you turned sixteen. Cookouts with friends and family, avoiding relatives fond of pinching cheeks and asking what you’re going to do when you grow up. Summers may have changed now that we’re grown, but there are new ways to make the most of the season and capture some of the same nostalgic moments.
Nothing says summer more the watermelon. It’s light, sweet and the perfect way to counter the beating heat in South Florida. When you’ve gathered your family and friends for a get together, offer a refreshing watermelon slushie to sip poolside or slice it and put it right on the grill next to the burgers and hot dogs.
One of our favorite ways to use watermelon at peak season is in a sweet and savory summer salad like this refreshing recipe from Bon Appetit that will not just keep your palate refreshed, but will also help to keep you nice and cool. Simple and easy to make, this incredibly tasty salad serves 4.
3 cups loosely packed arugula
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed torn mint leaves
1 (2-lb.) piece seedless watermelon, rind removed, cut into 1″ cubes
20 kalamata olives, smashed, pitted, and halved
1 jalapeño, stemmed, seeded, and julienned
1⁄4 small red onion, thinly sliced and soaked in ice water for 30 minutes
4 oz. feta cheese crumbled (about 1⁄4 cup)
2 tbsp. extra-virgin olive oil
2 limes, halved
Coarse sea salt and freshly ground black pepper, to taste
In a large bowl, toss together the arugula, parsley, and mint. Divide the greens between 4 different serving bowls or plates.
In a medium bowl, toss together the watermelon, olives, jalapeño, and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some of the feta, and drizzle with olive oil. Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper.
This recipe originally appeared in Saveur.