Feast Day of the Archangel Saint Raphael

Raphael is one of three archangels mentioned by name in the Bible. We first encounter Raphael in the Old Testament. It is during a time of the Maccabees revolt. Interestingly enough, it is during this same time that the Festival Of Lights began.

We meet this mighty Archangel in the Book of Tobit. It is a time of suffering for the Jews, a time of deportation in Assyria. Tobit shares all he has with the poor, giving alms and even giving the abandoned dead a proper burial. As fate would have it, Tobit suffers the loss of all he has, including his sight. As a result, Tobit needs his son to take on a dangerous mission – to travel to a distant place to recover a large sum of money they now need. Tobit had left the money with a trusted friend. Young Tobias does as his father asks. At his father’s suggestion, Tobias looks for a guide familiar with the area. The first person he meets is a wayfarer named Azariah who agrees to accompany him. As the story continues, it is revealed that the wayfarer is the archangel Raphael in disguise. There is so much more to this story, including love, adventure and confronting demons.

Today is the Feast Day of this Archangel of the Lord. Each of us has a guardian angel. In addition to our own personal angels, there are Archangels who act as messengers and fight alongside us in the spiritual warfare that is as old as time itself.

Saint Raphael is the patron saint of travelers, the blind, physicians, nurses and those seeking healing. Many of the faithful ask for his protection before embarking on a journey or for divine guidance in difficult times. Saint Raphael stands as a reminder that God is always nearby with mercy and grace. Often he is depicted with a fish, so it seems fitting that today we enjoy a wonderful Fish Supper. If you want to know the connection, read your bible. There you will find the answer.

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Tilapia Piccata
4 Tilapia Filets
Salt to taste
White Pepper to tste
1 large Lemon
2 tablespoons Capers
2 small Pepperoncini Peppers
1 tablespoons Parsley
1 tablespoons Italian Infused Olive Oil
3 tablespoons Butter, divided
3 tablespoons White Wine
1/4 cup Chicken Stock

Season the fish with salt and pepper. Set aside. Cut lemon in half, zest and juice halve of the lemon. Slice remaining half. Rinse Capers. Slice Pepperoncini and snip parsley. Set aside.

Heat oil with 1 tablespoon butter in a pan. Add the fish and fry until golden brown on both sides, about 2 minutes per side.

Add wine to deglaze the pan. Stir in the chicken stock, lemon juice, lemon slices, capers and Pepperoncini and simmer to reduce the liquids by half.

Transfer fish to a warm serving platter. Whisk in the remaining 2 tablespoons butter and pour over the fish. Garnish with fresh chopped parsley just before serving.

Bucatini Cacio e Pepe
(Roman Sheepherder’s Pasta)
1 teaspoon Salt
16 oz dry Bucatini Pasta
2 cups finely grated pecorino Romano Cheese
1-1/2 tablespoons fresh Black Pepper

Bring a large pot of water to a boil and add salt. Cook Bucatini Pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

Place grated Pecorino Romano cheese into a large bowl and mix with a fork to make sure the cheese contains no lumps.

Once the Bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.

Add one ladle of pasta water to the bowl. Stir the Bucatini around until a cream has formed. Continue to add more pasta water, little by little, until the pasta is coated in a thick creamy sauce. Transfer to a serving dish. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

This beautiful meal is made even more delicious accompanied by a simple salad and maybe a crisp wine. Enjoy.

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Let Your compassion come to me that I may live,
for Your law is my delight.
Lord, teach me Your statutes.