"Our Daily Bread" airs every second Saturday
at 5:30 a.m. & Noon on WKBW Ch. 7
Fr. Paul D. Seil cooks with Fr. Joe Moreno, Fr. Joe Porpiglia & Fr. Joe Gullo
July 9, 2011
Fr. Joe Moreno’s Fettuccine Sauce
2 sticks of butter
2 Tbsp. Chopped garlic
5 16oz. containers sour cream
¼ cup lemon juice
¼ cup black pepper
¼ cup parsley
¼ cup oregano
1 ½ lbs. grated Romano cheese
Melt butter over low heat, add the garlic and stir. Add sour cream, spices and lemon juice. Stir well. Keep heat low. Add the cheese and stir until melted.
Fr. Joe Porpiglia’s Sausage and Grapes
6 links sausage
½ cup olive oil
1 lb. red and green grapes
3 Tbsp. Rosemary, chopped
1 cup red wine
Salt and Pepper
1 tsp. Anise seeds
1 tsp. Fennel seeds
Par cook sausage on the grill then transfer to a skillet to finish off. Add the grapes. To a sauce pan add olive oil, rosemary, salt and pepper, anise and fennel seeds. Heat the oil to infuse. When the sausage is fully cooked remove from pan and place on a serving platter, reserving the natural oils that come out of the sausage. Add the infused oil to the skillet along with the red wine and cook until reduced by half. Pour over the sausage and serve.
Fr. Joe Gullo’s Pizzelles
1 lb. butter, melted
3 lemon rinds, grated (no white parts)
3 1 oz. bottle of anise extract
28 tsp. sugar
28 tsp. flour – add enough flour to roll out.
Cook in Pizzelle iron. Heat iron. Roll small ball of dough and place in iron. Cook 30 – 45 seconds. Remove from iron and let cool.
¾ cup honey
1 cup walnuts, chopped
1 cup currents
Cook on stove the top and bring to a simmer. Cool and fill pizzelles.