Joe Battaglia

Uncle Joe

On Sunday, March 19th, the feast of St. Joseph will be celebrated throughout the Roman Catholic Church.  For Italian-Americans it is as significant as St. Patrick's Day is to the Irish.  Here in Chicago there will be St. Joseph's Tables to celebrate the feast along with the traditional confection called "Zeppole."  It is a doughnut of sorts with a custard filling and a dollop of whipped cream and a maraschino cherry on top.  It can be found in bakeries during the first few weeks of March; all "legal," of course, given the Lenten fast.

My dad was always proud of his name.  He felt a special kinship to St. Joseph; to have the same name as the earthly father of Jesus.  The man who, as a carpenter, would train his son to master his craft.  My dad took fatherhood seriously and, like Joseph, he taught his both sons his merchant trade.

To all those who knew and loved him, Dad was "Uncle Joe."  He was gregarious, funny and the most positive person I have ever known.  Born of two Italian immigrants from the island of Sicily; his father Agosto, from Palermo, and his mother Lucia, from Taormina.  The youngest of six children, Giuseppe was a twin along with his special sister, Guiseppina.  They were raised on Lockwood Avenue in Chicago.  He would garner only one diploma from eighth grade despite the privilege of attending military academy.  That said, he went on to serve for four years in the army during World War II as head quartermaster at Fort McCoy in Wisconsin. 

Dad idolized his father and eventually followed him into the family business.  August Battaglia Company was one of the first tenants of the South Water Market Produce Terminal in 1926.  He often recalled how fun it was to work with his father and two brothers.  Grandpa Battaglia would cook lunch for his boys to make sure they were taken care of despite the long days that began at 2:00 am when the farmers brought their produce to market.  Dad was very entrepreneurial and grew the business into a food distributorship and a peanut processing plant.  Many will remember him by the little gold "peanuts" that he gave away.

Dad was one of those individuals that left an impression on people.  Besides having quite a physical presence, he was a character who could strike-up a conversation with anyone and talk about anything.  He was so engaging and inquisitive; always full of questions.  I miss those conversations.  Still, I remember him by the many sayings as he waxed philosophical:

• If you are smart, you don't pick your spots to be smart.  You're smart all the time.
• You test the horse going uphill; not going down.
• Show me a busy person and I will show you a person with time.
• You can lead a horse to water, but a pencil must be lead.

"My son, pay attention to what I say;

turn your ear to my words.

Do not let them out of your sight,

keep them within your heart;

for they are life to those who find them

and health to one's whole body."

Proverbs 4: 20-22

Aglio e Olio

My dad was an amazing cook.  He could take just about anything in the cupboard or fridge and make a meal of it.  His most simple dish was spaghetti with a garlic and olive oil sauce, "Aglio e Olio."  When we smelled the strong fragrance of garlic coming from the kitchen, we knew he was cooking up a bowl of this Italian elixir; sure to cure any cold! 

     6 quarts water

     2 3/4 teaspoons salt

     1 pound spaghetti

     6 tablespoons olive oil

     10 garlic cloves, minced

     1/2 cup flat-leaf parsley, chopped

     1/2 teaspoon crushed red pepper

     1 cup grated Parmegiano cheese

Bring water and 2 teaspoons of salt to a boil in a large pot.  Stir in pasta, partially cover, and return to a boil, stirring frequently.  Cook 6 minutes or until pasta is al dente.  Drain pasta in a colander over a bowl, reserving 1 cup cooking water. 

While pasta cooks, heat oil in a large skillet over medium heat.  Add garlic, cook 2 minutes or until beginning to turn golden, stirring constantly.  Remove from heat; stir in remaining 3/4 teaspoon of salt, reserved 1 cup cooking water, parsley and pepper.

Add pasta to pan, stirring well to coat.  Return pan to medium heat, cook 1 minute, tossing to coat.  Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese.  Serve immediately.  Yield: 8 servings.

Abbondanza!