Father Matthew Mauriello grew up in East Orange where his Italian grandmother Serafina was always busy whipping up something delicious in the kitchen.
“She was widowed in her 40s and so she lived with us. She helped out my mom by cooking dinner. So I’d be at the table doing homework with an eye on Grandma,” Mauriello recalls.
Fond memories of family meals and fabulous flavors inspired the Catholic priest to pen his cookbook, From a Rectory Kitchen: Italian Food Cooked and Served in the Joy of the Lord.
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Containing over 300 recipes, the self-published book is a treasure trove of traditional Italian favorites. While all four of his grandparents were born and married in southern Italy, his co-author, Franca Bosio Bertoli, hails from the north. Together, they worked for years to compile and present their most beloved dishes.
Making it that much more enticing is the fact that Mauriello donates all proceeds from the sale of the books to an orphanage in Kenya that cares for underprivileged children, many of whom are afflicted with diseases.
“A nun from New Jersey went to the orphanage to help and four times a year I send them a check,” Mauriello explains.
Assigned to a parish in Greenwich, Connecticut, the enthusiastic cook has become a bit of a local celebrity after he appeared alongside Sherri Shepherd on the Cooking Channel’s Holy & Hungry. (see the video below)
In the episode, which aired in September, the priest welcomed Sherri into his rectory kitchen where he dazzled her with his heavenly manicotti. (He shares the recipe below. Hallelujah!) As he often does on weekends, Mauriello invited some of his parishioners to join him and Shepherd for a faith-filled breaking of the bread.
“It was really exciting, but a real long day,” he says. “I was up at 5 a.m. preparing everything and Sherri’s crew was here and it was lights, camera, action. I felt like I was on a sitcom.”
With Thanksgiving fast approaching, Mauriello offers his thoughts for preparing a delicious meal with an Italian flare.
Father Matthew’s Italian Thanksgiving Menu
- Assorted antipasto of your choice for the “Happy Hour” Including: Sopressata / provolone/ olives / artichoke hearts, Mozzarella with tomatoes and or roasted red bell peppers, Breadsticks
- Choice of Soup or Pasta: Tortellini in Brodo or Manicotti al Forno (recipe below)
- Entrée: Roasted Tom Turkey with all of the trimmings
- Dessert: Apple Crostata (recipe below)
Manicotti Recipe
For the crepes:
- 1 cup flour
- 1 cup milk
- 4 large eggs
- Pinch sea salt.
Mix well with a whisk and let rest for 10 minutes on counter. Use a Teflon frying pan about 7-8 inches across. Heat a few drops of canola oil and swirl around over moderate heat. Place ¼ cup of the batter in the pan and swirl it till it makes a circle to cover the bottom. Cook 20-30 seconds, flip and cook another 15-20 seconds and cool. This makes 15-16 crepes.
For the filling:
- 2 lbs whole milk or part skim Ricotta
- 2 eggs, beaten
- 2 sprigs flat leaf parsley, chopped
- 2 heaping tablespoons of Pecorino Romano cheese
Mix all ingredients and when the shells are cooled, distribute among them. Placing on one side and rolling to make a tube, making sure that the seam is at the bottom.
Spoon your favorite tomato sauce on the bottom of an ovenproof square baking dish, then one layer of manicotti and sauce on the top. Bake uncovered in a preheated 375 degree oven for 25-30 minutes. Until you see bubbles on the sides. Remove from oven and let rest 5 minutes before serving.
Apple Crostata Recipe
Filling:
- 4 Macoun or other baking apples,
Peeled, cored and diced - 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 tablespoons sugar
- 1 tablespoon water
- ½ cup apricot jam
Crust:
- 1 stick butter
- 1 eggs
- 1 ½ cup flour
- 1 tsp orange or lemon extract
- 1 teaspoons baking powder
Preheat oven 375 degrees. Use a 11” tart pan with removable bottom, lightly greased with butter. In a skillet add all the filling ingredients except the jam. Bring to a simmer over medium heat until the apples begin to soften, stirring frequently. Add in jam, mix till melted and remove from heat and cool.
For crust. Add the butter, eggs and sugar, mix well. Reserve 1/3 of the dough and press the remainder into the bottom and sides of the tart pan. Add the apple mixture. Make 4 ropes from the remaining dough and make a lattice pattern over the apples. Bake for 25-30 minutes and cool to room temperature before serving.
To buy a signed copy of From A Rectory Kitchen, call St. Roch Church at 203-869-4176 or email Father Matt at frmattmaurie@aol.com. The cost is $18, plus $3 for shipping.
Sources:
Hero (Top Feature) Photo: © circleps / Dollar Photo Club
Cookbook Cover Photo: Courtesy of the Author
