Italian Easter Bread : This is a traditional Easter Bread recipe that is a cross between a cake and a sweet bread. We also love to serve this treat after
    dinner with a cup of espresso.

    • 8 Cups Flour
    • 6 Eggs
    • 2 Teaspoons Vanilla
    • 2 Cups Of Sugar
    • 2 Cups Of Milk
    • 2 Teaspoons Cinnamon
    • 1 Cup Crisco Oil
    • 2 Teaspoons Baking Powder
    • Zest From 1 1/2 Lemons, Finely Chopped
    • Milk
    • Granulated Sugar
    • Colored Sprinkles

    Make a mound with 6 cups of the flour on a board or the counter, creating a well in the center. Using a fork or your fingers, begin alternating the liquid and other dry ingredients into the well, mixing into the flour at the sides. Continue to mix until all the ingredients are combined, adding additional flour as needed to make a workable dough. Begin to knead the dough and continue until it is smooth. Divide into 4 equal parts and shape into coils. Brush the tops lightly with the milk, and sprinkle on both the sugar and the sprinkles. Bake at 350 degree F. oven for about 40 minutes or until golden in color.

    Asparagus Rollups

    (Involtini di Asparagi)
    Asparagus Rollups
    These rollups ups are a great starter for a spring or summer meal.


    • 8 Slices Provolone Cheese Cut Into Half
    • 1/3 Cup Pesto (either homemade or purchased)
    • 8 Thin Slices of Prosciutto (imported from Italy if possible)

    Remove the white ends of the asparagus, and try to trim to even lengths. Blanch the spears in boiling salted water for 2 to 3 minutes or until tender crisp. Drain and immediately immerse in ice water to stop the cooking process. Drain and dry carefully.

    Spread each cheese slice lightly with the pesto sauce. Trim the prosciutto slices into halves lengthwise. For each roll, wrap the cheese around two asparagus spears, and then spiral wrap the Prosciutto around the cheese. Serve chilled.

    Note: These rollups can be made up to 6 hours in advance. Just wrap carefully and keep refrigerated. Garnish your serving plate with fresh basil leaves.

    Spaghetti Carbonara

    Spaghetti Carbonara

    This quick and easy pasta recipe is so tasty it can be served to guests. The addition of a little cream keeps the eggs from separating.


    • 4 oz. Pancetta, Chopped
    • 3 Garlic Cloves, Finely Chopped
    • 1/4 Cup White Wine
    • 1/3 Cup Heavy Cream
    • 1 Large Egg
    • 1 Egg Yolk
    • 2/3 Cup Parmesan Cheese, Grated
    • Salt & Pepper
    • 3 Tablespoons Fresh Parsley, Finely Chopped
    • 1 Pound Spaghetti

    Cook the pancetta and garlic over medium heat until golden. Add wine to skillet and cook until it has almost evaporated. Remove from the heat and add the cream. Cook the pasta till al dente. Whisk together the eggs, parsley and cheese. Pour the bacon and cream mixture over cooked pasta and mix thoroughly. Add the egg mixture salt and pepper to taste, mixing well. Serve, offering additional cheese as desired.

    Italian Stuffing

    Provided by: Nicole Bonifaz


    • 1 lb loaf white bread, cut into cubes
    • 6 eggs, beaten
    • 1 cup diced prosciutto
    • 1 cup salami, diced
    • 4 ounces pepperoni, diced
    • 16 ounces mozzarella cheese, cubed
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • Ground black pepper to taste
    • Chicken broth to wet bread 


    Place bread cubes in a large bowl and sprinkle with enough chicken broth to moisten. Add eggs, prosciutto, salami, pepperoni, mozzarella, Parmesan, parsley and pepper and mix well. Place stuffing in a bowl or casserole dish. If using a casserole dish, bake tented with aluminum foil, at 375 degrees for 35 to 45 minutes.

    Fried Calamari



    vegetable oil, for deep frying
    1 pound clean squid with tentacles, bodies cut into 1/3 to 1/2-inch-thick rings
    1 cup all purpose flour
    1 cup semolina flour
    salt and freshly ground black pepper
    2 cups marinara sauce
    2 lemons cut into wedges


    • Remove the skeletal structures from the squid and scrape the
      skin away with the dull side of a knife down to the white flesh.
    • Cut the squid into pieces and rinse in cold water.
    • Drain and dredge the squid in flour, shaking off the excess.
    • Carefully fry in hot oil until golden brown.
    • Do not crowd the pot.
    • Season with lemon juice, salt and pepper.
    • Best served with Marinara Sauce.

Last Modified on May 23, 2008