1/2 pound              Pastina pasta
15 ounces              ricotta cheese (whole milk)
2 T                       butter
Parmesan cheese

Bring salted water to a boil in large saucepan.  Add the pastina.  Cook, stirring frequently, until pasta is tender, about 8 minutes.

Scoop out 1/4 cup of the cooking water and set aside.  Drain pastina and place in large bowl with the ricotta and butter.  Mix well, adding the reserved water if pasta seems dry.  Sprinkle with Parmesan  cheese, season with salt and pepper to taste and serve immediately.

12               eggs
8 ounces      sliced sopressata, or pepperoni
2 cups         mozarella or provolone cheese, shredded
1 cup           ricotta cheese
salt and pepper to taste

Beat eggs in large mixing bowl, season with salt and pepper.  In large skillet, brown slices of meat to render some of the fat, but don't make the meat too crispy.   Slowly add  all of the eggs and stir slowly as you would make scrambled eggs.  Add the shredded cheese.  When eggs are almost set, add the ricotta cheese in tablespoonfuls all over the eggs. Place lid on skillet, remove from heat and let sit for 10 minutes to finish cooking.  Or, you can place the skillet in the oven under the broiler for 4 to 5 minutes until lightly browned on top.  This will allow you to serve the frittata in pie shaped slices.  Pass the Parmesan cheese and red pepper flakes.

6                eggs
1 cup          melted, cooled shortening
1 1/2 cups   sugar
Pinch of salt
1 tablespoon anise seeds or
1 teaspoon   anise oil (found in drug stores)
1 teaspoon   vanilla flavoring
3 1/2 cups    flour

Beat eggs, add melted shortening.  Beat and add surgar, salt, flavorings.  Beat till well mixed.  Add flour gradually, mixing well.  Usually, the last cup of flour has to mixed with a spoon because the dough gets too heavy for the mixer. 
Put a teaspoon of dough in the center of a well heated electric pizzelle iron.  Close the lid, hold the handle dpwn annd count to 35 or 40.  (Some Italians say the Our Father) Lift the lid. The cookie should be lightly golden and lift off easily with the help of a butter knife. Place on a wire rack to cool  Repeat with the remaining batter. 
These keep in an airtight container for 2 to 3 weeks. They also freeze nicely.
Makes 6 dozen.


If you would like to try more recipes like these, please purchase my new book 'Always on Sunday: Recipes from an Italian Childhood' here.