ANTIPASTO

1 tablespoon fresh lemon juice
1 small clove garlic, chopped finely
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Pinch salt
Pinch freshly ground pepper
3 tablespoons olive oil
3 bunches arugula, tough stems removed, about 4 cups
2 blood or small navel oranges, peeled and sliced
1 ounce prosciutto, cut in short thin strips

To make dressing, mix lemon juice and next 5 ingredients; beat in oil. Toss arugula with dressing; divide among 4 plates. Divide orange slices among plates. Sprinkle 1/4 prosciutto on each plate.

4 servings.

2 pounds eggplants
1/2 pound green olives packed in brine, pitted
6 ounces salted capers, rinsed
1 1/4 pounds celery ribs
1 cup tomato sauce (optional)
2/3 pound onions
2/3 pound tomatoes
1/3 cup vinegar
2 tablespoons sugar
Basil
3/8 cup pine nuts
Olive oil
Salt

Begin by stripping the filaments from the celery sticks, and then blanch them in lightly salted water for five minutes. Drain them, cut them into bite-size pieces, sauté them in a little oil, and set them aside. Wash the eggplant, dice them, put the pieces in a strainer, sprinkle them liberally with salt, and let them sit for several hours to draw out the bitter juices. While they're sitting, blanch, peel, seed and chop the tomatoes.

Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté them in olive oil; once they have turned translucent add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the fire. While the tomatoes are cooking heat a second pot of oil and fry the diced eggplant, in several batches to keep the oil from getting chilled. When the last batch is done, return the tomato pot to the fire and stir in the eggplant, together with the previously saute'd celery. Cook for several minutes over a low flame, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evaporated remove the pot from the fire and let it cool. Serve the caponata cold with a garnish of fresh basil; it will keep in the refrigerator for several days.

This recipe is translated from Pino Correnti's Il Libro d'Oro della Cucina e dei Vini di Sicilia.

PRIMO PIATTO - FIRST COURSE

MINESTRA

2 tb Extra-virgin olive oil
2 Cloves garlic, minced
2 lb Asparagus, trimmed, peeled and cut (1 inch pieces)
Salt and pepper
1 qt Chicken broth
4 Eggs
1/2 c Freshly grated Parmesan or pecorino cheese
6 sl Italian bread, toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender.

Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the egg mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened.

Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese.

Serves 6.

PASTA

1/4 cup (1/2 stick) sweet butter
1 large garlic clove, minced
3/4 pound fresh ricotta cheese
2 tablespoons whipping cream
2 tablespoons chopped fresh Italian parsley
9 ounces fresh linguine
salt and pepper
grated Parmesan & Pecorino cheeses

Melt butter in heavy small saucepan over medium heat. Add garlic and saute' 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.

Cook fresh linguine in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately with a combination of Parmesan and Pecorino cheeses.

3 servings

RISOTTO

1 yellow onion, thinly sliced
6 fresh mushrooms, cleaned and thinly sliced
1 green or red bell pepper, seeded and cut into 1/4" wide strips
1 yellow zucchini, quartered lengthwise, then cut into 1/4" pieces
1/2 pound asparagus, cut on the diagonal into 1/2" pieces
3-1/2 cups chicken broth, heated
2 tablespoons olive oil
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly-grated Parmesan cheese
Salt and freshly-ground pepper to taste

Put the stock or broth into a saucepan and bring to a simmer.

Meanwhile, in a large saucepan or deep skillet over medium-low heat, warm the olive oil. When hot, add the onion and mushrooms and sauté until softened, about 3 minutes. Add the rice and stir until well coated with the oil. Add the wine and cook, stirring frequently until most of it has been absorbed, about 3 minutes.

Reduce the heat to low and add the bell pepper and 1 cup of the hot broth. Cook until most has been absorbed. Add the squash and asparagus and another 1 cup of the broth, and simmer until that has been mostly absorbed. Add another cup of the broth until that has been absorbed and the risotto has a creamy consistency. Taste the rice and if it is still hard, add the remaining 1/2 cup of the broth and simmer until absorbed.

Stir in the Parmesan cheese and season to taste with the salt and pepper. Makes 4 servings.

SECONDO PIATTO

CARNE - MEAT

2 large lemons, zest of 1 removed in strips with a vegetable peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving)
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives

Garnish: fresh rosemary sprigs and lemon wedges

Preheat oven to 350�F.

Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.

With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.

Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.

Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140�F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500�F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.

Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.

Serves 6.

VERDURA - VEGETABLE/VEGETARIAN

CONTORNO - SIDE DISH

One box of fresh frozen green peas
sweet butter
fresh mint

Defrost the peas by emptying the package into a colander and put under cold running water. In a small pan, put one-quarter of a stick of butter, peas and chopped mint. Saute' lightly and serve.

INSALATA - SALAD

One bag of pre-washed "baby" Spinach
one piece of fresh Mozzarella
one firm red tomato
Virgin Olive oil
White wine vinegar
fresh garlic crushed

Take the spinach out of the bag and put into salad bowl. Cut tomato into cubes and add to bowl. Shred mozzarella into bowl. Mix and shred some more until everything looks red white and green. Add a little garlic. Dress with 3 tablespoons of olive oil and one of vinegar.

DOLCE - SWEET

1 oz. baker's yeast
1 1/3 lb. flour
6 egg yolks
5 oz. confectionery sugar
1 tsp. grated lemon zest
1 tsp. granulated sugar
salt
3 oz. milk
4 oz. candied lemon and orange rinds (diced)
8 oz. peeled almonds
7 oz. butter

Dissolve the crumbled yeast in some warm water and mix it with 2 oz. of flour. Make a rather solid dough and cut a cross on the top. Roll the dough in flour and put it into a bowl with 1 cup warm water for half an hour. Turn the dough occasionally when it floats to the surface. Knead the remaining flour separately with 5 egg yolks, 4 oz. softened butter, the sugar, the lemon zest, a pinch of salt and 3 oz. warm milk. Add the yeasted dough and knead for 20 minutes until the dough is smooth and rather compact. Let the dough rise in a warm place until increased by a third in volume. Knead the dough once again, adding half of the remaining softened butter in pieces. Put the dough back in the bowl to rise until doubled in volume. Put the dough on the pastry board once again and knead in the remaining butter and the candied peel. Shape the dough into the form of a dove, or put it in a dove shaped mold, and let rise for half an hour. Brush the dough with the remaining egg yolk, distribute the almonds over the surface, pressing them in slightly, and then sprinkle with the granulated sugar crystals. Bake for 15 minutes in preheated 375 F. oven then lower the heat to 325 F. and cook for another 20 minutes.

And, for those of us who do not do doves for dessert:

For each individual serving:
Place vanilla ice cream in a dish.
Pour espresso (and optionally Sambuca) over the ice cream.
Top with whipped cream.

Serve

1 quart strawberries
1 quart raspberries
1 quart blackberries
3 cups ricotta cheese
1/2 cup powdered sugar
3 ounces bittersweet chocolate, chopped
1/2 orange zest only
3/4 cup toasted almond slivers
6 sprigs mint

Combine berries in a large bowl. Place ricotta and sugar in a processor and mix until smooth, or mix by hand. Remove from the processor and stir in the remaining ingredients. Serve half cup of berries per person. Top with a good-sized dollop of the ricotta creme. Garnish with mint sprig.

Serves 6

Easter Monday is a really fun holiday in Italy. It is traditionally the first picnic day of the year and just about everyone in Italy goes on a picnic. The following recipes are suggestions for that picnic or any Italian picnic you might wish to create. They include several versions of the traditional savory Easter Pie.

Whether you celebrate Easter Monday (la pasquetta) or another picnic or event where an especially delicious filled egg would be good, you will enjoy this recipe...

1/2 slice white bread, crust removed
1 tablespoon lemon juice
1 tablespoon Balsamic vinegar
2 cups loosely packed Italian parsley
1 large clove garlic
1 tablespoon freshly chopped basil
1 teaspoon chopped chives
1 teaspoon capers, well rinsed
4 flat anchovy filets
6-8 tablespoons olive oil, divided use
Salt and freshly ground pepper, to taste

Break bread into pieces and place in a small bowl; sprinkle with lemon juice and vinegar. Set aside.

Place parsley and garlic in bowl of food processor or blender; swirl until finely chopped. Add basil, chives, capers anchovies, and bread pieces. Process/pulse 4-5 times to make a finely chopped mixture. With machine running, gradually add 4 tablespoons oil. Scrape down sides of bowl or blender; add remaining oil slowly with processor running until sauce reaches the desired consistency. Taste for seasoning. Add salt, pepper, and more lemon juice or vinegar, as desired. Refrigerate. Serve at room temperature as a dip for crusty breads or raw vegetables, as an accompaniment to mixed boiled meats, chicken, fish, or cooked vegetables, or as a condiment to cold meats, fish and eggs.

Shell the eggs and cut in half lengthwise. Carefully remove the yolks; reserve the whites in tact. Combine the yolks, Salsa Verde, and mayonnaise; mix well. Spoon into open cups of the egg whites mounding the top somewhat. Garnish eggs as you choose. Chill. Serve at room temperature.

Makes: 12 appetizers

3 small zucchini, cut into 1/4-inch cubes
2 small yellow crookneck squash, cut into 1/4-inch cubes
2 small pattypan squash, cut into 1/4-inch cubes
1 small onion, finely diced
2 tablespoons peanut or vegetable oil
12 large eggs
1 1/2 teaspoons
black pepper
1 tablespoon minced fresh thyme
Fresh herb sprigs, for garnish

Saute' squash and onion in heated oil in large saute' pan set over high heat, stirring frequently, 3 to 4 minutes or until tender-crisp. Transfer to large bowl and cool to room temperature. When cool, add eggs, pepper and thyme. Mix well. Place nonstick oven-proof 10-inch saute' pan (with sloped sides) over moderately high heat. When pan is warm, add egg mixture and stir quickly from outside of pan toward center (as if making scrambled eggs), until about 1/4 of mixture is set. Smooth top. Remove from heat and transfer to middle rack of oven. Bake at 325 degrees 25 to 30 minutes or until center is set. Do not overbake. Remove from oven and cool to room temperature. To unmold, run dull knife around outside edges of pan, gently pulling frittata up and toward center to loosen it from bottom of pan. Firmly hold platter over top of pan and with one quick movement; flip pan and platter over together, so that frittata gently unmolds onto platter. Serve at room temperature, sliced into wedges and garnished with herb sprigs. Makes about

6 servings.

EASTER PIE RECIPES

These pies are so delicious, plan to make all of them, one at a time.

Dice all cold cuts and put to side. Shred mozzarella and provolone and put aside. Place ricotta cheese in a large mixing bowl add 5 1/2 eggs, hold one yolk aside to baste crust, and mix well.

Add shredded mozzarella, provolone and grated Parmesan & Romano to mixture. Now combine all cold cuts, salt and pepper and blend well into cheese mixture.

Fill pie shells with mixture and put top crust on pie. Crimp and coat with egg yolk and milk mixture. Pre-heat oven to 450 degrees, put foil on crimped edge of pie shell. Bake for 45 minutes and remove foil. Bake for additional 10 to 15 minutes until edge of pie is brown.

Short Pastry:
1 cup, 4 Tbs. flour
5 oz. butter
1/2 cup confectioners' sugar
3 egg yolks

Knead the flour, butter, sugar and eggs together quickly. Make a ball of the dough and let rest in the refrigerator for at least one hour.

Filling:
1 cup whole-wheat grain
1 1/2 qts. milk
pinch cinnamon
pinch vanilla
3 eggs, separated
3 oz. candied orange and lemon peel
1 lemon rind
salt
2 cups ricotta cheese
1 cup sugar
1 Tbs. orange flower water
1 oz. butter
1 oz. powdered sugar

Soak the grain for about a week, changing the water every day. Drain and boil with fresh water for 15 minutes. Drain and put back in the pot with milk, lemon rind, cinnamon, vanilla, a pinch of salt, and 1 Tbs. of sugar. Bring to a boil, lower and cook over low heat until the milk is absorbed. Remove and discard the lemon rind. Pass the ricotta through a sieve into a mixing bowl. Add the sugar and beat until creamy. Add the two yolks, the grain, diced candied fruits, grated lemon peel, and the orange-flower water. Fold in the beaten egg whites Grease a 12" baking pan with butter and dust with sugar. Line with three-quarters of the pastry. Roll out the remaining dough and cut into strips. Arrange the strips over the filling in a lattice design. Brush the strips of dough with egg yolk. Heat the oven to 375 F. and bake the cake for 1 1/2 hours, until the filling sets and the crust is golden brown. Sprinkle with powdered sugar before serving.

NOTE: The pastiera is best if eaten a day after it is cooked, and it keeps in the refrigerator for a week. In Italy grain is sold pre-cooked and softened, sealed in plastic bags

Preheat oven to 375'F. Roll out half of dough & line 9" buttered pie pan. Saute' peppers & ham in oil 3 minutes; season with pepper. Wisk 2 eggs & ricotta in large bowl. Spread mixture in pastry shell. Pat spinach dry, sprinkle on top. Sprinkle saute' mix over spinach & top with mozzarella. Add basil. Roll out remaining dough & cover pie. Trim edges. Cut 4 vents & brush top with beaten egg. Bake 50-60 minutes, or until golden brown. Set 20 minutes & serve.

8 servings

for the dough:
3 hg. flour
2 spoons olive oil
salt

for the stuffing:
1 Kg of Swiss chard
3 hg. of cottage cheese
3 bundles of borage
50 gr. of butter
25 cl of cream
8 eggs
a big onion
some garlic cloves
some parsley
grated Parmesan cheese
salt, pepper

(1 hr. +1 hr. to let the dough stand) Knead the flour with a pinch of salt and two spoons of oil. Add some water, until the dough gets firm and smooth. Divide it into six parts and let each stand for one hour under a wet cloth. Clean the Swiss chard and cut it into small strips. Boil and strain. Place in a dish and sprinkle with Parmesan cheese and salt. Saute' with the onion. Chop the parsley and garlic very finely. Wisk the three eggs with two spoons of Parmesan cheese, and finally add the rest of the ingredients, including the cottage cheese and the cream. Oil a high-rimmed baking-tin, roll out accurately the first of the six dough portions and lie it on the tin bottom. Alternate the dough with the stuffing for three layers. Make on the top layer five small holes and place in each an egg, paying attention not to break the yolk. Cover the pie with the three remaining dough portions. Bake the pie in a pre-heated oven, at a temperature of 190�, for about one hour.

6 cups unbleached all-purpose flour
2 teaspoons salt
1 1/4 cups olive oil, divided use
2 cups warm water (110 degrees)
12 medium artichokes
1/2 cup thinly sliced onion
1/2 teaspoon salt, plus extra to taste
1 lemon, halved
2 cups fresh bread crumbs
3/4 cup milk
2 pounds ricotta
13 eggs
1/2 cup plus 2 tablespoons grated Parmesan
Black pepper to taste
2 tablespoons butter

Combine flour and salt in a mixing bowl. Combine 1/2 cup oil and water; stir into with flour to form a soft dough. Knead until smooth, about 10 minutes. Divide dough into 12 to 33 pieces. Oil each and wrap separately in plastic wrap. Rest at room temperature for 1 hour.

With a stainless steel knife, trim artichoke bottoms flat, cutting away any stem. Bend back and pull off all green outer leaves. When you reach thin yellow leaves at center of artichokes, slice off tops, leaving about 1 inch of base and leaves. Cook in boiling salted water until almost tender. Scrape away chokes and slice hearts thinly. Heat 1/4 cup of oil in a large pan; cook onion briefly. Add artichokes; season with salt and lemon juice. Cook gently for about 20 minutes. Cool.

Soak breadcrumbs in milk, then combine with ricotta, 5 eggs, and 1/2 cup grated Parmesan. Season with salt and pepper. Stir in artichokes. Set a rack in the oven's middle level; preheat oven to 350 degrees.

Unwrap a dough piece and roll out as thinly as you can. Pull and stretch dough into a large circle and line prepared 12-inch-diameter baking pan with it. Allow excess dough to extend up over edge of pan. Paint with some of the remaining 1/2 cup of oil; repeat with half the remaining dough pieces. Pour filling over dough in pan. Make 8 openings in filling and place a piece of butter in each and break a whole egg into each. Sprinkle each egg with some of the remaining grated cheese. Cover filling with remaining layers of dough. Evenly trim excess overhanging dough an inch away from edge of pan. Excess dough shrinks back while torta is baking. Bake for about 1 1/4 hours, until pastry is golden and filling is set (a knife will emerge clean from the center).

Serve warm or at room temperature.

Serves 12.

3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup unbleached flour
1 cup whole-wheat pastry flour
7/8 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1/3 cup toasted almonds or hazelnuts, chopped coarsely
3/4 cup dried cherries or golden raisins

Preheat the oven to 300 degrees F. In a small bowl beat the eggs, vanilla, and almond extract with a wire whisk. In a mixing bowl place the flours, sugar, baking soda, cinnamon, and salt. Mix to blend. Add egg mixture and mix until blended, about 1 minute. Mix in the nuts and cherries. On a baking sheet lined with parchment, pat out the dough into two logs about 12 inches long, 1/2 inch high and 2-1/2 inches wide. Bake in the oven for 50 minutes. Remove from the oven and let cool 5 minutes. Then slice about 3/8 inch thick, cutting diagonally. Lay cut side down and return to a 275 degree F oven for 20 to 25 minutes or until toasted, turning them once to dry the other side. Let cool and store in a tightly closed container. Makes about 3-1/2 dozen.