Easter Traditions
by Claire Criscuolo, RN

Basil-Scented Marinara Sauce, by Claire Criscuolo, RN Adapted from Claire's Italian Feast, Penguin/Plum Books

Makes about 5 cups

3 Tablespoons extra virgin olive oil
6 large cloves garlic, cut into thick slices
1 Small yellow onion, finely chopped
1 35 ounce can San Marzano, Italian whole peeled tomatoes in juice, squeezed with your hands to crush
½ Cup dry red wine
10 Large fresh basil leaves
1/4 Cup coarsely chopped Italian flat-leaf parsley
2 Bay leaves salt and pepper to taste

Heat the oil in a large pot over medium heat. Add the garlic and onion. Cover and cook, stirring occasionally, for 7-10 minutes, or until the garlic and onion are light brown but not burned. Add the remaining ingredients and stir well to mix. Cover and cook at a medium boil (it should take about 5 minutes to reach a boil), stirring occasionally, for about 20 minutes, or until the sauce reduces slightly. Taste for seasonings.

Homemade Manicotti, by Claire Criscuolo, RN Adapted from Claire's Italian Feast, Plume Books

Makes about 24 Pasta Crepes:
2 Cups unbleached all-purpose flour
4 Eggs
2 Cups water salt and pepper to taste

Ricotta Filling:
2 Pounds ricotta cheese
2 Eggs
2 Tablespoons finely chopped Italian flat-leaf parsley
1/4 cup Grated Parmigiano-Reggiano or Pecorino Romano Cheese
4 Ounces mozzarella cheese, grated or if you are using fresh mozzarella, cut into tiny cubes salt and pepper to taste

4 Cups Basil-Scented Marinara Sauce, see recipe

To Prepare the pasta crepes: Measure the flour into a bowl. In a separate bowl, whisk the eggs, water, salt, and pepper. Pour this mixture all at once over the flour. Mix well with a fork or whisk until the batter is smooth. Set aside to allow any bubbles that may have formed during mixing to dissipate and while you prepare the filling. Combine all the filling ingredients in a bowl. Beat the ingredients with a spoon until well combined. Cover and refrigerate while you cook the pasta crepes.

Line a cookie sheet with wax paper and set it by the stove. Have a 1/4 cup measure and two, plastic spatulas available. Spray a small (8" or so ) non-stick skillet with cooking spray. Heat the skillet over medium heat. Stir the pasta crepe batter lightly. Each crepe requires about 3 tablespoons of batter, so fill the 1/4 cup measure with the batter, then pour back about a tablespoon. Pour the 3 tablespoons of batter into the center of the heated skillet, tilting the pan to coat the bottom with a thin layer. Cook for 25 to 30 seconds, or until the crepe is set and no longer looks wet. Carefully turn the crepe and cook the other side for 10 to15 seconds, or until the crepe no longer looks wet. Transfer the cooked crepe to the lined cookie sheet. Repeat the process with the remaining batter. Transfer the cooked crepes, overlapping slightly, onto the cookie sheet as you cook them. Preheat the oven to 400 degrees. Spoon 1 cup of marinara sauce into a 13 x 9-inch glass baking dish. Lay a crepe on your hand and spoon 2-3 tablespoons of the filling in the center. Fold each side of the crepe over to encase the filling. Place the filled manicotti, seam side down, in the baking dish. Fill the remaining pasta crepes and arrange them in a single layer in the dish. Spoon the remaining marinara sauce evenly over the manicotti. Bake for about 30 minutes, or until the sauce is hot and bubbling, and the manicotti are warm inside when tested with a fork (insert a fork into the center of a manicotti; if the tines are hot when you remove the fork, the filling is ready). Serve immediately; refrigerate leftovers.

Ricotta Cheese Pie, by Claire Criscuolo, RN Adapted from Claire's Corner Copia Cookbook, a Plume/Penguin book

Makes a 9 - inch pie

1 Pound whole milk or light, not fat-free ricotta cheese
2 Eggs, lightly beaten
1/4 Cup sugar
2 Tablespoons unbleached all purpose flour
1 Tablespoon freshly grated lemon zest juice of ½ Lemon
1/4 Teaspoon pure vanilla extract
3 Tablespoons heavy cream or milk
One 9- inch pie crust, pre-baked for 5-10 minutes until just set and barely golden confectioner's sugar for dusting the pie, optional

Center your oven rack. Preheat the oven to 375 degrees. In a bowl, combine the ricotta, eggs, sugar, flour, lemon zest, lemon juice, vanilla extract, and cream or milk. Beat well with a spoon. Set the pie crust on a cookie sheet to catch any spills. Pour the filling into the baked pie crust. Smooth the top with a rubber spatula. Bake on the center shelf of the oven for 40-45 minutes, until the center is just set and pie is golden brown. Let stand for 15 minutes before serving.

Easter Sweet Bread, by Claire Criscuolo, RN Adapted from Claire's Italian Feast, a Plume Book

Makes a 10-inch bundt loaf

½ Cup milk
8 Ounces butter (2 sticks), cut into several pieces
5 Eggs
2 Teaspoons lemon extract
1 Cup sugar
½ Teaspoon salt Grated zest of 1 orange
½ Cup fresh orange juice, from about 1 orange
1/4 Cup warm tap water
1 Tablespoon active dry yeast
5 Cups unbleached all-purpose flour
1 Teaspoon baking powder

Heat the milk and butter in a pot over medium heat until the butter melts and the milk scalds. Turn into a large bowl. Set aside for about 20 minutes to cool slightly. Using a whisk, beat the eggs, lemon extract, sugar, salt, orange zest, and juice into the milk mixture. Measure the warm water into a bowl. Sprinkle the yeast over the water, stir briefly to mix, and set aside to proof for about 10 minutes, or until it foams. In a separate bowl, combine the flour and baking powder. Stir to mix. After the yeast has proofed (when it foams), add it to the liquid mixture, using a rubber spatula to scrape the bowl of all the yeast and water. Beat well with a whisk. Add the flour mixture all at once and beat with a spoon until all the flour is mixed in. Center the oven rack. Preheat the oven to 325 degrees. Spray a 10-inch tube pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape out the bowl and to smooth the top of the batter. Bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center comes out clean. Turn out to cool slightly before cutting. If desired, after the Easter Bread cools to room temperature, drizzle with Anisette Glaze. Anisette Glaze: 2 Cups sifted confectioner's sugar, sifted 2 Tablespoons anisette liqueur or anise extract 2 Tablespoons milk

Combine the ingredients in a bowl. Stir until smooth and creamy. Use immediately.