This recipe uses traditional Italian spaghetti with eggs as the protein.
JOSEPH’S EGG SPAGHETTI WITH MUDICA
Prep Time: 1½ Hours
Yields: 6–8 Servings
Because St. Joseph’s day falls in the season of Lent, the feast includes meals without meat. This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph, a carpenter and the foster father of Jesus.
12 whole hard-boiled eggs, peeled
4 (35-ounce) cans Italian plum tomatoes, with liquid
1 cup seasoned Italian bread crumbs
2 tbsps sugar
½ cup extra-virgin olive oil
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
¼ cup chopped basil
1 tbsp dried thyme
1 tbsp dried oregano
salt and black pepper to taste
granulated garlic to taste
Preheat oven to 350°F. To make Mudica, in a small bowl, combine bread crumbs and sugar and mix well. Spread bread crumb mixture evenly over a baking sheet lined with parchment paper. Toast in oven for 5–10 minutes or until lightly browned. Remove from oven and set aside to cool. Drain tomatoes through a sieve and retain liquid. Chop tomatoes into ¼-inch pieces, return to liquid and set aside. In a 3-gallon saucepot, heat oil over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with liquid and chopped basil. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Gently drop whole peeled eggs into sauce and return to a simmer. Simmer 5 minutes then season to taste using thyme, oregano, salt, pepper and granulated garlic. Place cooked spaghetti in a large serving bowl, top with sauce and toss well to coat. Pour spaghetti into center of a large serving platter and arrange eggs on top of pasta. Top with Mudica and serve warm.