Holiday cooking mostly revolves around family recipes. Cook something new at your own risk.
I saw it again and again at my house. Inspired by recipes shared on The Journal’s food pages, I tried new roasts, sides, and desserts. Only if they were in addition to the usual suspects could I get away with it.
I also saw the same scene at my friend Shelly’s house when she was having Passover seders. I would rave about her latest charoset. Meanwhile, her husband would be careful to announce that he preferred the model she had been making since their first marriage in the 1970s.
For many Rhode Islanders, Easter is not without rice pie or Italian egg biscuits. My family needs my mother’s pizzagaina and pastiera.
Angelo’s Rice Pie is an old family recipe. You can also buy it at Angelo’s on Federal Hill this week. Rosalie Antignano makes the pies for the family and also for the restaurant. She shared the recipe for a video in 2017.
Here are the recipes from the journal’s archive.
Angelo’s rice cake
2 cups of sugar
2 tablespoons flour
2 teaspoons vanilla
1 liter of milk
12-ounce can of condensed milk
4 cups of cooked rice
Preheat oven to 400 degrees.
Grease and flour a 9 x 13 inch Pyrex dish.
Measure out the sugar and flour and whisk together in a bowl.
Beat 12 eggs in the mixing bowl.
Slowly add the sugar and flour mixture; hit well.
Add vanilla. Gradually add milk and condensed milk.
Slowly add the cooked rice. Remove from blender and stir with spatula.
Pour into the prepared bowl. Run a fork through the mixture to ensure the rice is well distributed and there are no lumps.
Sprinkle with cinnamon.
Cook for 20 minutes at 400 degrees and then lower to 350 degrees and continue baking for 1 hour. Check after 45 minutes due to different oven temperatures.
Rice cake should be puffy and slightly brown.
Remove from the oven and cool completely. Then refrigerate overnight.
By Rosalie Antignano.
Note: The Rice Pie is available this week at Angelo’s Civita Farnese Restaurant, 141 Atwells Ave., Providence, (401) 621-8171, angelosri@com.
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Frosted egg biscuits
2 cups of sugar
3/4 cup milk
1 cup vegetable oil or melted shortening
1 teaspoon of vanilla
1 teaspoon lemon extract
6 eggs, beaten
3 tablespoons baking powder
8 cups flour or as needed
1 box (1 pound) powdered sugar
1 teaspoon lemon or vanilla extract
Mix together the sugar, milk, oil, vanilla and lemon extract. Mix with beaten eggs. Mix in baking powder and flour to make a soft dough that you can work with. Form into strands and shape into a small donut-shaped ring, locking the ends together. Or twist the rope before sealing. Or top a ring with a smaller ring for a two-decker cookie.
Place on a lightly greased baking sheet and bake at 350 to 375 degrees for about 10 minutes.
For the frosting: mix the icing sugar, flavoring and lukewarm water into a pourable frosting. Frost biscuits hot. Top with sprinkles if you like.
Made from Rose Mesolella, from 2001
Ninella’s Italian Egg Cookies
1/2 cup sugar
1/2 cup milk
1/2 cup oil
1 1/2 teaspoons anise extract
2 heaped teaspoons baking powder
2 1/2 cups flour, plus more
1 1/2 cups powdered sugar
Beat two eggs with a fork. Add sugar and milk and stir. Mix in the oil and anise, then baking powder. To get the right consistency of dough, you need to add the flour little by little. Mix into a dough.
Leave on for 10 minutes. If you need more flour, add it.
You’ll be handling the dough as you roll the desired shape for the cookies. Therefore, you must always sprinkle your hands with flour. Handle the dough quickly and make a simple mold as the dough can get sticky during handling.
Bake at 350 degrees for 10 to 15 minutes on greased baking sheets until bottoms are golden brown.
For the frosting: Add a small amount of milk and lemon juice to powdered sugar to get a frosting consistency. Use less milk and lemon for a thicker glaze.
Frosted biscuits with a spoon. Makes about 2 dozen.
For the crust:
4 eggs, shared use
3/4 cup Crisco, melted
1 teaspoon baking powder
2 cups flour, plus more for rolling
1 tablespoon milk, for the egg wash
For the filling:
5 large eggs
1/4 cup Romano cheese, grated
1/2 teaspoon pepper
1 pound ricotta cheese
1/2 pound ham, grated or sliced
To make the crust: Using a stand mixer, beat three of the eggs. Add the flour, baking powder and Crisco and mix to form a dough. You may need to add more flour if it’s too soft.
Using floured wax paper, roll out the dough to a thickness of 1/8 to 1/4 inch to line a 9 inch pie pan. Make long 1-inch strips with the rest of the dough. Refrigerate while you make the filling.
For the filling: Whisk together the eggs, pepper and Romano. Mix in the ricotta and ham.
Pour the mixture into the cake pan lined with batter. Use the remaining dough to make strips that crisscross over the mixture.
Whisk together the remaining egg and milk in a wash. Brush it all over the crust.
Bake at 350 degrees for an hour or until a knife comes out clean.
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Marie’s Pastiera (macaroni cake)
12 ounces elbow macaroni
1 pound ricotta
1⁄2 cup Romano cheese
1⁄2 cup sugar
salt and pepper to taste
1 cup raisins (optional)
Cook the macaroni according to package directions.
Oil a 10-inch cast iron skillet (or other ovenproof skillet) and place in a 350 degree oven while you prepare the filling.
Using a mixer, mix together the eggs, ricotta, romano, sugar, salt and pepper. Add raisins if using.
Pour into hot pan and bake at 350 for 45 minutes or until a knife comes out clean.
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