Ricotta

Homemade ravioli are made simple here with readily available gyoza wrappers (look for them in the refrigerated Asian section of your supermarket).

Can be prepared in 45 minutes or less.

Though cheese blintzes rate as an all-time favorite in my family, I don't always have the time to prepare them in the usual fashion. Therefore, I created the following casserole, which has a fantastic flavor very similar to blintzes (some say it's even better); yet it takes only a few minutes to prepare. In fact, I make it often throughout the year. It is quite different from the popular cheese blintz casseroles made with frozen commercial blintzes. For my version, a layer of cheese filling is baked between two light layers of a special blintz-type batter. The casserole is then cut into squares for serving, making it a perfect choice for a dairy buffet and great for Shavuot. Since the first edition of this book was published, this layered blintz casserole has proven to be one of its most popular recipes. The dish is served at the famous Moosewood Restaurant in Ithaca, New York, where it has become a favorite brunch offering under the name "Easy Cheese Blintz Puff." And the recipe has appeared in a number of books and magazines. Like some of the other "creative" recipes in this book, this one appears to be on its way to becoming a classic of "new" Jewish cooking. <a name="note"></a>Notes: The types of cheese in the filling were determined after much experimentation with various mixtures. It is the best combination to produce the desired results of separate layers. The top of this casserole is rather plain. If desired, it may be sprinkled lightly with cinnamon or cinnamon-sugar before the casserole is returned to the oven for the final baking.

At Valentino, this is prepared with fresh pasta. Wonton wrappers make a convenient substitute.

Fresh Ricotta, Anchovy, and Oregano Toasts Crostini refers to a whole family of antipasti based on thin slices of bread, toasted, sometimes brushed with olive oil, and covered with any number of savory toppings. If you can, buy fresh anchovies and marinate them yourself or buy them already marinated from an Italian or Hispanic deli (where they are known as alici marinati or boquerones respectively; see note below).

Active time: 30 min Start to finish: 30 min

We love this dish on its own, but a sprinkling of Parmigiano Reggiano and fresh basil can be a nice addition. If you can get fresh ricotta, by all means use it here.

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal. Active time: 45 min Start to finish: 1 3/4 hr

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

(Torta di Bietola ed Erbe) In the more rugged areas of Tuscany, like the Garfagnana and Lunigiana in the northwest, savory tarts are as popular as their sweet counterparts. Vegetable tarts are quite common and usually include greens and herbs. This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage.

(Gnocchi di Spinaci e Ricotta) These gnocchi are also known in different parts of Tuscany as malfatti (badly made), ravioli nudi (naked ravioli) or topini verdi (little green mice). Gnocchi are among the oldest foods in Italy, and the spinach ones are a specialty of the Casentino, an area east of Florence where greens grow wild on the hillsides.

A delicious take on lasagne, made with tube-shaped pasta instead of long noodles.

Healthy bonus: Vitamin A and lycopene from the red peppers

Many of the cake's components can be made a head, and once the tiers are filled and decorated, they can be refrigerated up to two days or frozen up to two weeks before the wedding. The rich, lemony cake has a dense texture like that of a pound cake. To prevent discoloration of the filling, use a saucepan with a nonreactive interior, such as enamel or stainless steel. (The lemon juice acid will adversely affect the filling if it's made in an unlined iron or aluminum saucepan.)

This recipe was created to accompany <epi:recipelink id="14115">Rib-eye Steaks with Arugula Oil</epi:recipelink>.