“S” (“Sicilian”) Cookies – contributed by Jessica

Ingredients:
2 tbsp vanilla extract
14 whole eggs well beaten
3 cups sugar
14 cups of unsifted flour
8 oz baking powder (by weight)
8 oz Mazola cooking oil

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.

Calzoni Ripieni d’Isernia – contributed by Angelica DiCastro

Ingredients:
3 1/2 cups (350 g) flour
2 large eggs
A pinch of salt
Slightly more than a half pound (250 g) ricotta
1/4 pound (100 g) provolone cheese, diced
2 egg yolks
A small bunch of parsley, minced
1/4 pound (100 g) prosciutto, in a single thick slice (cooked ham will work if need be), diced
Salt and pepper to taste
Oil for frying

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.

Torta Risa (Rice Pie) – contributed by Christopher

Ingredients:
2 ½ cups flour
water
3 cups white rice
6 eggs
½ lb. pecorino Romano cheese
1 tbsp olive oil
salt, pepper, parsley to taste
Mix flour with water until you are able to form it into a ball. Knead and roll it into the shape of a rectangular, shallow baking pan. Lightly treat the pan with a cooking spray. Place the dough into the pan, allowing it to overlap an inch on each side. Beat 5 of the eggs and set aside. Boil rice; once cooked, immediately mix in the eggs, cheese, olive oil, and spices. Spread the rice mixture evenly into the crust. Use your fingers to roll the excess crust to form any type of pinched or braided edge. Beat the last egg, add a splash of water, and brush on the entire top of the torta with an egg wash. Bake at 350 degrees for 15-20 minutes or until set. Let cool to room temperature and cut into squares.

Zuppa de Pesce – contributed by Gabriel

Ingredients:
6 medium shrimp, peeled and washed
2 oz calamari rings
8 mussels, washed
8 clams, little necks, washed
4 oz chopped lobster meat
4 large scallops, trimmed and washed
10 oz chopped tomatoes
2 cloves chopped garlic
1 tbsp olive oil
16 oz water or clam juice
3 oz pasta . ditalini, orzo, or agnolotti stuffed with seafood
1 cup Pinot Grigio
1 tbsp chopped parsley
salt and pepper to taste

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.

Piccollad (Easter Bread) – contributed by Miriam

Ingredients:

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.