The LoPiccolo Family in St. Louis

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Cousins gather to make pignolata

Pignolata

2 C. flour	3 eggs
Pinch of salt	½ tsp. vanilla
1 tsp. baking powder	1 C. honey
1 T. butter	1 C. toasted almonds (optional)

Mix the flour, baking powder and salt together. Beat in the softened butter. Add the eggs one at a time and beat in. Add the vanilla. Should make a stiff dough. Knead the dough well. Roll into ropes about a ½ inch thick. Cut or pinch off in small pieces and deep fry them. Warm the honey in a pan. Mix the fried pieces and the toasted almonds in the honey. Form into mounds and decorate with sprinkles if you like.

Recipe provided by Vince Rizzo

Spiedini

1 T. oil or shortening	1 C. canned whole tomatoes
2 T. butter	2 hard boiled eggs
2 medium onions	Salt and pepper
4 - 5 C. fresh bread crumbs	3 pounds beef rib eye or eye of round
¾ C. parmesan cheese	Bay leaves
1 C. chopped fresh parsley

For breading:

Softened shortening

Italian seasoned bread crumbs

Make the stuffing by chopping one onion and browning it in the oil and butter in a large skillet. Add the fresh bread crumbs, cheese, parsley, salt and pepper. Stir and heat through. Break up the tomatoes with the juice in a food processor or with a spoon. Slowly add the tomato to the bread crumb mixture until it all sticks together. After adjusting seasoning add the chopped eggs.
The meat should be sliced very thin. It can be pounded out to roughly a 2 inch by 3 inch shape. Cut the second onion into wedges. Roll the meat around the stuffing. Smear the rolls with the softened shortening and roll in the crumbs. Place the rolls on skewers alternating with onion pieces and bay leaves.
Broil or grill slowly. If made a day or more before using, freeze them and then cook without thawing. Makes about 50.

Recipe provided by Vince Rizzo

Poultry Stuffing

1 pound ground beef	½ cup chopped mushrooms (optional)
1 pound ground pork	½ cup grated cheese (parmesan, asiago, etc)
1 ½ cups plain breadcrumbs	1 medium onion chopped
1½ cup cups cooked rice	4 T olive oil
15 oz can crushed tomatoes	Salt, pepper, parsley, sage, rosemary,thyme
2 chopped hard-boiled eggs

Brown meats in three batches, drain off fat and set aside. Brown onions in olive oil. Combine remaining ingredients except for eggs and add back meat (use just enough tomato so stuffing sticks together). Add seasoning to taste (careful with the salt because of cheese) and fold in chopped eggs last. Cook inside bird or bake covered 45 minutes to one hour covered at 350 °F . Serves 12. LoPiccolo recipe added coarsely chopped roasted chestnuts. Rizzo family added uncooked oysters. Golden raisins are great addition.

Recipe provided by Vince Rizzo

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Cousins gather to make pignolata