Today, March 19, is the feast day of San Giuseppe (St. Joseph), who is not only the patron saint of families but, in the Sicilian tradition, is associated with a number of celebratory dishes, the most famous of which is zeppole (aka sfingi), balls of fried dough filled with Italian custard or cannoli cream. Pretty much every Italian bakery is making zeppole today, including Spiga (2685 Merrick Rd., Bellmore, 516-557-2688), Dortoni (3264 Hempstead Tpke. Levittown, 516-796-3033) and Alpine Pastry Shop (59 Route 111 in Hillside Village Center, Smithtown, 631-265-5610). Figure on about $3 for a large, $14/pound for minis.
In a savory mode, today’s the day for that most Sicilian of pasta dishes, pasta con sarde, bucatini with sardines, pine nuts, currants and wild fennel. I’ve enjoyed pasta con sarde at Da Angelo (815 Willis Ave., Albertson, 516-741-8694) in years past. Here are some more suggestions from Newsday restaurant critic Peter Gianotti.
Zeppole .?.?. or sfingi