Italian Easter Bread


3 cups flour
1/4 cup sugar
1 pkg active dry yeast
2/3 warm milk
2 tbs butter softened
7 eggs
1/2 cups raisins
1/2 cup blanched almond chopped
Vegetable oil

In a mixing bowl combine 1 cup flour, sugar, yeast and salt. Add milk and butter, beat for 2 minutes. Add 2 eggs and the rest of flour. Stir in raisins, almond, mix well to form a soft dough. On the floured table knead until smooth. Let rise in the bowl, cover with a cloth for 1 hour. Dye remaining eggs (leave uncooked) light rub with oil. Divide the dough in ropes, place on a greased sheet and form into a ring. Punch together and tuck the eggs. Cover and let rise until double about 30 minutes. Bake at 350 degrees until golden brown, remove from pan, cool on wire rack.


Spaghetti di pesto di noci e ricotta

6 cups fresh spinach leaves
1 cup packed fresh basil
1 cup packet fresh parsley
1/2 cup walnut halves
2 garlic cloves crushed and peeled
1/2 cup olive oil, plus more for drizzling
1 pound spaghetti
1 cup ricotta
1/2 cup grated grana padano

Bring a large pot of salted water to a boil for the pasta. Pulse the
spinach, basil, parsley, walnuts, garlic and salt in a food processor to a
coarse paste. Pour in the olive oil in a slow, steady stream.
Process to make a smooth paste, stopping occasionally to scrape down
the sides of the bowl.
Add the spaghetti to the boiling water, and cook until al dente. Scrape
the pesto into a serving bowl and stir in the ricotta.
Season with salt/pepper. Stir in 1/2 cup of the pasta cooking water to
loosen the sauce.
Remove the spaghetti with tongs directly to the sauce, add the grated
cheese and a drizzle of olive oil. Toss to coat the pasta with the
sauce, adding more pasta water if it seems dry.

Recipe by: Lidia Matticchio Bastianich

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