Baking, family style

Sunday afternoon, during our family Zoom session, Barbara mentioned that she and Aunt Sadie would get together soon to begin baking traditional pizza rustica and Easter dolls. Everybody had something to say about his or her own family traditions.

One of the highlights of our discussion, though, was Roseanne (LaCosta) Losinsky's mother Eleanor's recipe for ricotta pie. First, she showed us a copy beautifully, poignantly inscibed on a cutting board...a  gift from her late husband.  It sounded much like our pizza rustica but with more ricotta...a lot more.  I asked her to send it, so that I could post it here on the family blog.

That made me remember talking to Diana Lynn (Fidelle) Boyle about the ricotta pie she makes for Easter, a recipe from Rocci.  And we got to talking about all the seasonal recipes we still make each year.  

So I thought I would just gather up some family recipes to share with you all, including my sister-in-law's recipes for Cheareg, a special bread inherited from a friend long ago and now part of their own tradition.  This year, who knows what you will be inspired to introduce again?

Eleanor LaCosta's Rigotta Pie (Note the dialect spelling)

4 lbs rigotta

2 lbs. mozzarella

2 cups grated cheese

1/8 lb. prosciutto

1/8 lb. Genoa salami

20 eggs

3 cups milk

pepper

Crust

1/2 c Bisquick = 1/2 cup flour

2 eggs

small amount of shortening

water to soften dough

Mis ingredients to make pie crust.  Place crust in baking dish and pour misture into crust.

Cut strips and place on top over mixture.  Brush with egg.

Bake 350 until set.  Cool.  Serve.

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Here are some of family photos Roseanne sent, too...we had a difference of opinion about who was in the one below, and where they were standing, but it was such fun sharing other family notes about place, time, who was who, and who lived where.  Finally, Aunt Sadie came to the rescue. 

In the middle is Charlie LaCosta, Roseanne's father...no question there...and on the right

 is my uncle, Joseph Cozzoli (Aunt Sadie's brother and Joan's father) whom Roseanne's brother Joe thought was Joe Lucchesi (I knew it wasn't).  But on the left is a man I didn't know, though Roseanne remembered the name after Aunt Sadie identified him:  Victor Blascucci (sp?), who lived on Third Street in Plainfield right behind Zia Ernesta and Uncle Louie. 

And here's another  question for you, Aunt Sadie:  why, Roseanne wanted to know, did we call the women "Zia" and the men "Uncle"?  Zia Marietta, Uncle Frank. Zia Ernesta, Uncle Louie.  Zia Erminia, Uncle Tony.  Zia Rosa, Uncle Joe....himm.  Well, there was Zia Rachelle and Zi' Elie...

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Roccie's Easter Bread from Diana Lynn

10-11 cups flour or more if needed

1 tbs. salt

1 1/2 dozen eggs (take out the night before)

1 c. melted Crisco

3 pkgs. yeast, dissolved in 1/4 c warm water and a little sugar

3 tbs. anise seed

2 cups sugar

Mix all wet ingredients.  Mix all dry ingredients. Add wet to dry.

Cover with towel and let rise 1-2 hours.  Dough will be soft and sticky.

Divide into 8 9" pans (aluminum pans work great) and let rise again, covered with towels.

Bake at 325 for about 30 mins.

Italian Rice Cake from Diana Lynn

Cook 6 cups rice in 4 cups water (yes)

Add 1 quart whole milk, 1.5 cups sugar.

(Grate) rind from one orange and add with 1 T cinnamon and 1 tsp salt,

Cool completely.

Add 6 beaten eggs, 1 tsp vanilla and 15 oz. ricotta

Crust

4 cups flour

1 cup sugar

1/4 c Crisco

dash salt

1 tsp vanilla

2 tsp baking powder

4 beaten eggs

Mix all in food processor.  Place 3/4 quarters of dough in 9 x 13 pan and add filling.  Top with strips of remaining dough.  Bake at 350 for 60 minutes.

Roccie's Ricotta Ball Soup

1 lb. ricotta

2 eggs

1 cup plain breadcrumbs

1 tbs parsley

2 tbs cheese

1/2 tp salt and 1/2 tsp pepper

Mix and form into 1-inch ball.  Drop into simmering soup.

Lee's Ricotta Pie

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Easter Baking from A Family Cookbook

Blessings of the Fruits of the Earth in all you bake!