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Mix everything well with tender loving care. Knead well and roll into 1/2″ strips. Shape into an “S.” Bake at 325 degrees until light golden brown.

Double this recipe if you wish to make 7 pounds of cookies.

Preparation:

Begin with the filling: whirl the ricotta in a blender until it is creamy, and then add to it the egg yolks, provolone, parsley, and prosciutto. Season the mixture to taste with salt and pepper.

Next, make the dough: Combine the flour, eggs, and salt, incorporate all the flour add a little water to the mixture. Roll the dough onto a sheet — you don’t want it quite as thin as pasta dough — and cut it into 4-inch (10 cm) squares.

Fry the calzoni in hot oil until golden on both sides.

In a large deep sautéan, or wok, sautéhe chopped garlic in the olive oil until lightly brown. Deglaze with the white wine, add the tomatoes and simmer for 10 minutes. Add the water or clam juice and the clams and mussels; simmer another 5 minutes. Add the lobster, shrimp and scallops. Taste for seasoning, add salt and pepper to your liking and the chopped parsley. Serve the zuppa over the prepared pasta in a nice large bowl. Crusty bread on the side and, of course, the rest of the Pinot Grigio.

approx. 1 tsp cinnamon
5 lbs flour
1 tsp salt
2 dozen eggs
2 ½ cups sugar
1 ½ cups margarine or butter (melted)
3 packages of yeast
½ cup warm water

Sift together first three ingredients and set aside. Beat eggs; add sugar and butter and beat again. Melt yeast in water. Make a well in the sifted flour and add all ingredients. Make dough and cover; let stand overnight. In the morning, make individual loaves and place in small greased loaf pans. Let dough rise again for one hour. Bake at 350 approximately 20 minutes.