When it comes to cultural celebrations in March, the Irish tend to take center stage with St. Patrick’s Day. But just two days later, on March 19, Italians get a spotlight with St. Joseph’s Day.
The difference? Irish-American dishes may not be Emerald Isle-authentic, but they are well known: corned beef, potatoes, shepherd’s pie, soda bread. St. Joseph’s Day staples aren’t the red-sauced Italian fare many people expect. They are specialties more likely to turn up at a nonna’s dining room table or an Italian-American church festival than on a weeknight menu.
Traditionally, the day honors St. Joseph with meatless dishes and tables set in abundance. Breadcrumbs symbolize sawdust from the carpenter’s trade. Beans and greens fill bowls meant to be shared. Citrus brightens rich cheeses. Cream-filled pastries crowned with cherries become the centerpiece.
For those without a family altar or generations of tradition behind them, that can feel intimidating.
It doesn’t have to be.
Just as St. Patrick’s Day evolved into an accessible menu anyone can attempt — whether in a slow cooker, a sandwich or even an egg roll wrapper — St. Joseph’s Day can be translated into simple dishes built from grocery store ingredients and a little intention.
Grandma might make her pasta from scratch and dress it with a sauce she guards with her life, but there is still a way for a less experienced cook to wade into these traditional spring dishes. Or maybe you’re not Italian at all, but you want to try something beyond chicken parm and cannoli. It’s doable.
A pan of white lasagna rolls scented with citrus zest and finished with garlic-toasted breadcrumbs carries the heart of the holiday without requiring an all-day commitment. A skillet of cannellini beans with roasted red peppers and spinach, garnished with a sharp red onion, is as humble as it is satisfying. And instead of frying choux dough for zeppole, bakery crullers can be split, filled with mascarpone cream and topped with cherry glaze for a playful nod to tradition.
You don’t need an altar to celebrate. You don’t need a family tree that stretches back to Rome.
You just need a table, a loaf of bread and room for one more plate.
Citrus ricotta and spinach lasagna rolls with toasted breadcrumbs
12 lasagna noodles
2 tablespoons olive oil, divided
3 tablespoons butter
3 tablespoons flour
2 cups whole milk, warmed
Zest of 1 lemon
1 cup grated Parmesan cheese, divided
15 ounces whole milk ricotta
1 large egg
1 tablespoon fresh lemon juice
10 ounces frozen chopped spinach, thawed and squeezed very dry
2 cloves garlic, minced
Pinch of nutmeg
1/2 cup roasted red peppers, sliced into thin strips
3/4 cup plain breadcrumbs
Salt and black pepper
Cook lasagna noodles in well-salted water according to package directions until just tender. Drain and lay flat on a lightly oiled baking sheet so they do not stick.
Heat oven to 375 degrees.
Melt butter in a saucepan over medium heat. Whisk in flour and cook about 1 minute, just until lightly golden. Slowly whisk in warmed milk. Simmer, whisking frequently, until thickened and smooth, about 5 minutes. Remove from heat and stir in lemon zest and 1/2 cup Parmesan. Season with salt and pepper.
In a bowl, combine ricotta, egg, lemon juice, spinach, garlic, nutmeg, remaining 1/2 cup Parmesan and a pinch of salt and pepper. Stir until smooth.
Spread a thin layer of béchamel in the bottom of a 9-by-13-inch baking dish.
Lay a noodle flat. Spread about 1/3 cup ricotta mixture evenly over the surface. Lay a few thin strips of roasted red pepper across the filling. Roll up from the short end and place seam-side down in the baking dish. Repeat with remaining noodles.
Spoon a light layer of béchamel over the tops — just enough to coat without drowning the rolls.
Toss breadcrumbs with 1 tablespoon olive oil and a pinch of salt. Sprinkle evenly over the rolls.
Bake 25 to 30 minutes, until heated through and breadcrumbs are golden. Let rest 10 minutes before serving.
If making this on a busy weeknight, you can skip the homemade béchamel and use about 2 cups of your favorite prepared Alfredo sauce instead. Stir in a little lemon zest before using to brighten it.
Skillet white beans with spinach, roasted red peppers and red onion
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
2 15-ounce cans cannellini beans, drained and rinsed
10 ounces frozen chopped spinach, thawed and squeezed very dry
1/2 cup roasted red peppers, sliced into thin strips
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
Salt and black pepper
1/4 cup finely chopped red onion
Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant and just beginning to turn golden, about 1 minute. Stir in red pepper flakes.
Add beans, spinach and roasted red peppers. Cook, stirring gently, until warmed through and coated in the oil, about 5 to 7 minutes. If the mixture seems dry, add a splash of water to loosen and create a light gloss.
Remove from heat. Stir in parsley and red wine vinegar. Season with salt and black pepper to taste.
Transfer to a shallow serving bowl and sprinkle with chopped red onion just before serving.
Cherry-glazed Italian cream pastries
4 plain crullers or donuts
8 ounces mascarpone cheese, room temperature
1/4 cup powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1/4 cup cherry preserves or amarena cherry syrup
1/2 cup powdered sugar, for glaze
2 to 3 teaspoons milk or water
4 amarena or cocktail cherries
In a bowl, stir mascarpone, powdered sugar, salt, vanilla and lemon juice until smooth.
In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the mascarpone mixture until light and fully combined. Chill 20 to 30 minutes to firm slightly.
Using a serrated knife, carefully slice each cruller horizontally through the middle. If slicing feels delicate, pipe or spoon the mascarpone cream onto the bottom half and gently press the top into place without fully separating.
Spread or pipe a generous layer of mascarpone cream onto the bottom half of each cruller. Replace the tops.
Warm cherry preserves or cherry syrup just until loosened.
In a small bowl, whisk 1/2 cup powdered sugar with enough milk or water to form a thick but pourable glaze. Stir in a spoonful of the warmed cherry syrup to tint it pale pink.
Spoon glaze over the tops of the crullers, letting it settle into the ridges. Finish with a cherry in the center of each.
Serve immediately.