Dine like Ol' Blue Eyes with Italian classics

In refrigerator soak cod in several changes of cold water for 4-5 days.
Remove cod from the soaking water and cut into 3-inch pieces. Place in a large saucepan, cover with water and bring to a boil. Reduce flame to medium and cook until fish flakes easily, about 15-20 minutes. Drain and place cod in cold water to cool for 10-15 minutes.
Meanwhile, make a marinade by combining the oil, lemon juice, olives, garlic, and basil in a large bowl. Season to taste with salt and pepper. Flake the cooled cod with a fork and add to the vinaigrette, mixing gently to coat thoroughly.
Refrigerate for at least 1 hour, to infuse the flavors.

Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tablespoons of oil, stirring, until thoroughly combined. Season with the salt and pepper.
Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.
Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 degrees F) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels. Season to taste with salt and pepper, and serve with lemon wedges.

Break or cut the bread into large chunks and place in a food processor. Process until reduced to fine crumbs. Transfer to a large bowl. Stir in the cheese, parsley, oregano, and garlic. Gradually add oil, stirring, until thoroughly combined. Season to taste with salt and pepper. Place in an airtight jar, cover, and refrigerate until needed. Use within 5 days.

Preheat the broiler.
Heat the butter in an ovenproof skillet over low flame and sauté the garlic until lightly golden, about 2-3 minutes. Add the shrimp and continue to cook for 1 to 2 minutes, or until the shrimp are coated with the garlic butter. Add the lemon juice, clam juice, and Worcestershire sauce, and bring to a boil. Cover, reduce the heat to low, and simmer for 1 to 2 minutes.
Uncover the skillet, sprinkle the shrimp with the paprika, and place under the broiler for 5 to 6 minutes, or until the shrimp are lightly browned and cooked through. Remove the skillet, top the mixture with the bread crumbs, drizzle with the oil, and return to the broiler for 2 minutes, or until the bread crumbs are lightly browned.

Bring water, batter, and salt to a boil. When boiling, add flour and stir until thoroughly mixed for about 1 minute. Take off fire. Put into mixing bowl and cool for 10 minutes. Mixing at a low speed add 1 egg at a time allowing each egg to blend. Put in a pastry bag. Cut wax paper into 3-inch squares and lightly dust with flour. Pipe into doughnut shapes. Heat oil to 350ºF. Carefully slide batter off the wax into the oil. Fry for 7 to 8 minutes turning every couple of minutes. Doughnuts should double in size. Allow to cool. Slice horizontally.
Mix ricotta sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Add chocolate chips and mix for 10 seconds. Put cream in pastry bag and fill center of zeppole. Press the top of the pastry onto the bottom. Sprinkle with powdered sugar and place a cherry on top of each pastry.