Ingredients

For pasta frolla:
2 ½ c flour
2/3 c sugar
2 tsp baking powder
2 eggs
1 tsp grated lemon zest
2 tsp. lemon juice
3 drops vanilla extract
8 tbsp butter, unsalted

For Crema di Ricotta:
2 c whole-milk ricotta
½ c sugar
½ tsp vanilla extract
¼ c chocolate chips
¼ c diced candied citron

Strawberry Sauce (process until smooth):
2 c frozen strawberries
1 lemon – juice and zest
½ c sugar

Instructions

1. For pasta frolla, sift flour, sugar, and baking powder into a large mixing bowl, then make a well in the center. Incorporate butter, lightly whisk together eggs, lemon zest, and vanilla in a separate bowl. Pour eggs into center of well in flour mixture. Gradually incorporate eggs into flour using a pastry cutter, until mixture is dry and crumbly. Add lemon juice until a soft, wet dough is formed.
2. Turn out dough onto a lightly floured surface, lightly flour your hands, and knead just enough to form a smooth dough. Use a pastry scraper to help lift and knead dough, adding a little more flour if dough sticks to floured surface.
3. Drain ricotta and place in a bowl. Add sugar, vanilla, chocolate chips and citron to ricotta and mix well.
4. Preheat oven to 350 degrees. Butter and flour a 9″ cake pan, then set aside. Roll out three-quarters of the dough on a lightly floured surface into a round about 12″ in diameter and 1/4″ thick. Gently fold dough over rolling pin, then fit it into bottom of cake pan, with 2″-3″ of the dough coming up the side of the pan. Spoon in filling, spreading it evenly over dough. Fold pastry edges in over edge of ricotta filling. Roll out remaining dough to a thickness of about 1/4″. Cut into 1/2″-wide strips. Decorate top of cake with strips in a lattice pattern. Bake on a baking sheet in the middle of the oven until golden, 45-55 minutes. Remove from oven and let cool on a cake rack for 10 minutes. Sprinkle with confectioners’ sugar before serving.
5. Serve with strawberry sauce.

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By Chef Nick Stellino, www.nickstellino.com

INGREDIENTS

1 cup fresh, firmly packed, basil leaves, washed and dried

3 peeled garlic cloves roughly chopped

1/2 cup pine nuts

1/2 cup freshly grated Parmigiano Reggiano cheese

3/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup extra virgin olive oil

2 tablespoons of softened butter

1 lb. of rigatoni, or linguine or penne or spaghetti pasta

DIRECTIONS

For the Pesto Sauce:

• Process the basil, garlic, and pine nuts to a smooth paste in a food processor. Add the cheese, salt, and pepper, and pulse to mix well.
• With the machine running, add the olive oil in a slow stream until completely mixed. Set aside.

For the Pasta:

1. Bring the water to a boil in a large pot. Add the salt and pasta and cook to the package directions.
2. Right before the pasta is ready, cook the butter in a large sauté pan over medium heat until it sizzles.
3. Drain the pasta add to the pan with the sizzling butter and cook, stirring well, over medium heat for one more minute. Turn off the heat.
4. Pour in ½ of the pesto sauce and stir well. Serve immediately.

Bring the extra sauce to the table…Trust me do it, you will be asked for more!

This recipe will appear in the August 2026 edition of La Nostra Voce, ISDA’s monthly newspaper that chronicles Italian American news, history, culture and food. Subscribe today!

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By Chef Nick Stellino

Ingredients

1 lb pasta, penne or rigatoni

4 tbsp extra virgin olive oil

½ tsp red pepper flakes (for really spicy use a full teaspoon but really think before you do it!)

4 garlic cloves, thickly sliced

3 tbsp fresh parsley, chopped

1½ c tomato sauce

¾ c chicken stock (or pasta water)

4 tbsp Romano or parmesan cheese

Directions

1. Bring a pot of water to boil, add the pasta and undercook by two minutes as per the suggested time printed on the package. We will finish cooking the pasta in the sauce for the perfect al dente consistency.
2. While the pasta is cooking make the sauce.
3. In large sauce pan add the oil and cook over medium heat. Add the red pepper flakes and the garlic. Stir well until the garlic starts to brown, one to two minutes. Add two tablespoons of parsley to the pan and stir well, be careful and move gently as there will be some splash back with the hot oil.
4. Now add the tomato sauce, chicken stock and bring to a boil whilst stirring occasionally for five minutes.
5. When the pasta has finished cooking add it to the simmering sauce and cook for three minutes. Stir thoroughly to completely coat the pasta and until most of the sauce has been absorbed by the pasta.
6. Now turn off the heat, add the cheese and stir it into the pasta until all the cheese has been absorbed by the pasta and sauce mixture.
7. Serve in individual dishes and top with more fresh parsley and cheese.

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Prep time: 5 min. / Cook time: 20 min. / Total time: 25 min.

Servings: 4 to 6

INGREDIENTS

• Kosher salt
• 1/2 cup high quality olive oil (plus more for serving, optional)
• 4 ounces thinly sliced prosciutto (cut across into 1/4-inch slices)
• 6 cloves garlic (smashed and peeled)
• 1 1/2 cups frozen peas (thawed)
• 3/4 teaspoon crushed red pepper flakes
• 1 pound fusilli pasta
• 2 cups freshly grated Parmigiano-Reggiano (plus more for serving)

DIRECTIONS

1. Bring a large pot of salted water to a boil.
2. Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
3. Add the pasta to the boiling salted water and cook for about 9 minutes.
4. Return the skillet with the garlic oil to medium heat. Remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form the sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce.
5. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

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 Ingredients

For the lobster/shrimp stock:

• one lobster about 1-1/2 pounds; save the shell, including the head and claws, after you have pulled off the meat and cut it into cubes of approximately 1 inch each in size.
• one pound of shrimp shelled, and keep the shells for the stock
• ½ lb. of fresh or frozen calamari cut into rings
• 3 tablespoons extra light olive oil
• 5 cloves garlic, cut thick
• 1/4 teaspoon red pepper flakes
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 2 pieces fresh thyme, 3 inch long
• 1/2 cup chopped bacon
• 1 teaspoon of Nick’s Magic Rub (see notes)
• 1/2 cup brandy
• 3 cups chicken stock.
• 2 cups tomato sauce.
• 1 pound of Mezzi Rigatoni or Rigatoni

For the pasta with lobster sauce:

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, thickly sliced
• 1/4 teaspoon red pepper flakes
• ½ cup tomato sauce
• 2 teaspoons of Nick’s Magic Rub
• 1-1/2 cups lobster stock

Directions

1. After you have removed the lobster meat, cut the shells and claws into 2” pieces.
2. Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute.
3. Add the red pepper flakes, stir, and cook for approximately 1 minute until the garlic starts to brown.
4. Reduce heat to medium.
5. Add the onion, celery, and carrots. Stir well and cook for 2 minutes.
6. Add the thyme, stir, and cook for 1 minute.
7. Add the bacon, stir, and cook for 1 minute
8. Add Nick’s magic rub, stir, and cook for 1 minute.
9. Add the lobster and shrimp shells, stir, and cook for 3 more minutes.
10. Press down on the shells with the cooking spoon to extract the juice.
11. Stir in the brandy and cook for 2 minutes.
12. Pour in the chicken stock and tomato sauce, stir, and cook for 4 minutes.
13. Bring to a boil before reducing the heat. Simmer for 30 minutes.

Congratulations! You’ve made lobster stock!

1. Strain the stock and discard the shells. Keep warm while making the sauce.
2. Bring a pot of water to boil and prepare the pasta, Cook for 2 minutes less than designated on the package.(i.e.; if the instructions recommend 10 minutes, cook for 8).
3. While the pasta cooks, make the lobster sauce.
4. Add the oil and garlic to a large nonstick skillet and cook over medium heat for 2 minutes.
5. Add the shrimp, the lobster meat and the calamari rings and cook over medium heat for 3 minutes stirring well, add the tomatoes sauce and add the lobster stock and cook for 3 more minutes over medium heat.
6. Add the pasta stir well and cook for 3 minutes.
7. Serve in individual pasta bowls and top each with extra lobster sauce.

Notes

INGREDIENTS FOR MAGIC RUB:

• 1 tablespoon C&H Golden Brown Sugar
• 1 tablespoon of garlic powder
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1 tablespoon onion powder

DIRECTIONS FOR MAGIC RUB:

1. Use this spice rub to flavor your favorite grilled chicken, beef, fish, and pork dishes.
2. Add the ingredients to a bowl and mix thoroughly.
3. Store in an airtight container for later use. The rub will stay fresh for about one week.

In 1930, immigrant families banded together to create the Italian Sons and Daughters of America (ISDA), now one of the most prominent and financially successful Italian American organizations in the nation. In the last decade, we built a 730,000-strong social media community, grew our not-for-profit fraternal association, ISDA Financial Life, to nearly a half billion dollars in member assets, co-founded the Russo Brothers Italian American Filmmaker Forum (RBIAFF), and launched the fastest-growing Italian American publication (La Nostra Voce). 

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Ingredients

1 lb Brie cheese

1 (17.3 oz.) box frozen puff pastry

Raspberry preserve

Instructions

1. Cut the brie into ½ inch pieces. Place on a platter and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.
2. Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into 16 squares per sheet.
3. Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up.
4. Place a dab of raspberry preserve in each cup, then top with a piece of cheese.
5. Bake at 400 degrees F for 10 to 12 minutes, until golden. Serve warm.

Notes:

Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350 degree F before serving.

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Prep time: 15 minutes / Cook time: 15 minutes / Servings: 6

Ingredients

• 8large eggs
• 1/2cup half and half
• 3/4 kosher salt
• 1/4 freshly ground black pepper
• 1/2cup smoked mozzarella cheese shredded
• 1 1/2 thinly sliced fresh chives
• 2 olive oil
• 3/4 hot Italian sausage links
• 1green pepper diced
• 1small red onion diced
• 2cloves garlic minced

Instructions 

1. Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, half and half, salt, pepper, cheese and chives. Set aside.
2. Heat 1 Tbsp. olive oil in nonstick, oven-safe skillet over medium-high heat. Cook sausage links, turning often, until no longer pink inside, about 12-15 minutes. Remove from skillet and slice on the diagonal. Set aside.
3. Add remaining 1 Tbsp. olive oil to the skillet over medium high heat. Add green pepper and onion and cook over medium-high heat for 5 minutes until slightly softened and browned, stirring often. Add the garlic and cook for another minute. Add back in the sausage.
4. Pour egg mixture into the skillet tilting the pan to distribute evenly. Cook for 5-7 minutes until the edges begin to pull away from the sides of the skillet.
5. Transfer to preheated oven and cook until set, about 15-20 minutes. Remove from oven and serve immediately.

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Prep time: 20 minutes / Cook time: 40 minutes / Servings: 6 – 8

Ingredients

• 6 slices bacon diced
• 1 cup shallots finely chopped
• 1 large red pepper finely chopped
• 1 large green pepper finely chopped
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• dash of cayenne papper
• 2 cloves garlic minced
• 1/2 cup white cooking wine
• 2 tsp. minced fresh thyme leaves 1 tsp. dried
• 4 cups clam juice
• 8 Tbsp. one stick unsalted butter
• 1/2 cup all-purpose flour
• 2 cups milk
• 4 6.5 oz cans chopped clams drained
• Toasted breadcrumbs:
• 2 Tbsp. butter
• 3/4 cup plain panko breadcrumbs
• dash of cayenne pepper

Instructions

1. In a large Dutch oven cook bacon over medium heat until crisp. Remove to paper towel lined plate.
2. Add shallots, peppers, salt, pepper and cayenne to Dutch oven and cook over medium-low heat for 15 minutes, until softened. Add the garlic and cook for 1 minute.
3. Add wine and continue to cook until almost evaporated.
4. Add the thyme leaves and clam juice and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
5. While soup is simmering, melt butter in a small pan over low heat. Whisk in flour and cook 2 minutes, being careful not to burn. Whisk in one cup of hot clam juice. Add mixture to pot.
6. Add milk and clams and continue to cook until thickened. Add bacon.
7. While soup thickens make toasted breadcrumbs:
8. Melt butter in medium saute pan. Add breadcrumbs and cayenne and toss to coat. Continue to toss until crumbs are lightly browned.
9. Serve soup in bowls and top with toasted breadcrumbs.

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By Marianna Gatto

Ingredients

For the filling: 

3 pounds total of dried figs and dates

1 pound raisins

1 pound nuts

a few squares of dark chocolate, if desired

zest of two oranges

1 cup orange juice

1 cup water

1 teaspoon cinnamon

A pinch of cloves, if desired

¾ cup marsala wine or liqueur

For the dough:

¾ butter or shortening

1 cup sugar

Two eggs

1 tsp vanilla

3.5 cups flour

3 tsp baking powder

A pinch of salt

For the frosting:

2 cups powdered sugar

1 teaspoon vanilla

4 tablespoons milk

Instructions

1. Pulse the nuts in a food processor until they are the consistency of coarse sand. Place in a large, heavy pot. Then grind the figs, dates, and raisins, adding the dried fruit a little at a time to avoid overtaxing the food processor. Add the dried fruits to the pot along with the chocolate, if using, cinnamon, water, orange juice, marsala or liqueur, and orange zest. Stir the mixture to incorporate, cover the pot, and allow it to steam for a few minutes on medium-low heat, stirring it regularly to prevent it from scorching.
2. While the filling is steaming prepare the dough. Cream together the butter and sugar. Then add the eggs and vanilla. Sift together the flour, baking powder, and salt and add to the sugar-butter mixture. Mix until a soft, smooth dough forms. It will only take a few minutes. Flour your work surface and then divide the dough into quarters. Take one piece of dough and shape it into a long rope. Roll it out to a thickness of about ⅛ inch. Once the fig filling has cooled, place it along the long edge of the dough in heaping spoonfuls. Fold the edge of the dough around the filling and roll it up, pressing lightly as you go. With a sharp knife, cut the cookies into the size desired, typically a little over one inch. You can also form the cuccidati into rings, making little incisions to allow the filling to vent.
3. Arrange the cookies on a baking sheet lined with parchment paper and bake at 375 until slightly golden. Continue this process with the remaining dough and filling. When the cookies have cooled ice the cuccidati and apply nonpareils, if desired. To make the frosting, combine the sugar, vanilla, and milk and mix using a wire whisk until the frosting is silky and about the consistency of a thin batter.
4. Watch the step-by-step video below:

Marianna Gatto is the executive director and cofounder of the Italian American Museum of Los Angeles (IAMLA), a historian and author with more than a decade of experience in public history, non-profit leadership, museums, and education.

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Ingredients
For the meatballs:

½ lb ground beef, ½ lb ground pork

½ c fresh breadcrumbs

¼ c finely grated parmesan

1 egg, lightly beaten

2 cloves garlic, minced

½ tsp dried oregano

salt & pepper to taste

olive oil for pan-frying

For the glaze:

1½ c cranberry sauce (canned or homemade)

¼ c aged balsamic vinegar

¼ c chicken or vegetable broth

2 tbsp honey

1 tbsp soy sauce (optional)

zest of ½ orange

1 – 2 sprigs fresh rosemary, minced

2 tsp cornstarch mixed with 2 tsp water (to thicken)

For the polenta bites:

1 c coarse polenta (or quick cook)

4 c water (or mix with milk)

salt to taste

2 tbsp butter

Once cooked: pour into a lightly greased baking dish (about 1 inch thick), chill until firm, then cut into squares/triangles and lightly grill or sauté until golden.

Instructions

1. Meatballs: In a bowl, combine beef, pork, breadcrumbs, Parmigiano, egg, garlic, oregano, salt & pepper. Mix gently, form about 1-inch balls. Heat olive oil in pan and brown meatballs evenly (you may finish in oven at 350 °F for about 8 minutes to ensure cooked through).
2. Polenta: Cook polenta in water (or water/milk mix) with salt, stirring until thick (about 5–7 mins for quick-cook). Stir in butter, pour into a greased baking dish, chill until set (about 30 mins). Then cut into bite-sized pieces and lightly grill or sauté until crisp edges.
3. Glaze: In a saucepan, whisk together cranberry sauce, balsamic, broth, honey, soy (if using), orange zest and rosemary. Bring to a simmer for about5 mins; add the cornstarch mixture and stir until thickened (about 2-3 mins).
4. Add cooked meatballs to glaze and coat thoroughly (about 1–2 mins).
5. Plate: On each polenta bite, place one or two meatballs, drizzle extra glaze, garnish with fresh rosemary or chopped parsley. Serve warm.

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