INGREDIENTS

INSTRUCTIONS

There was a very interesting article and interview with Edda Servi
Machlin, author of the two-volume "Classic Cuisine of the Italian
Jews", Giro Press, Box 203, Croton-on-Hudson, NY 10520, in Sunday's
Philadelphia Inquirer. I am posting the two recipes which were
featured in the article.  Pulse basil in bowl of food processor with
parsley and garlic until  finely chopped. Add nuts and pulse few
seconds longer (you will want  some "crunch" in sauce). Transfer to
bowl. Add oil and cheese and  stir to combine. Season to taste with
salt and pepper. Let pesto  sauce stand at room temperature at least 1
hour before using.  Meanwhile, heat butter and cake meal in saucepan
and cook 2 minutes,  stirring frequently. Add hot milk all at once and
cook 2 minutes  longer, stirring vigorously with wire wisk. Add ricotta
cheese and  simmer, stirring, until ricotta is almost completely
melted.  Coat bottom of deep 8-inch square baking dish, which should be
slightly larger than the matzo, with 1 tablespoon pesto sauce. Make
alternate layers with matzo, pesto sauce, then dollps of ricotta
sauce. Continue to make layers until all ingredients are used, ending
with ricotta sauce. Use spatula to spread sauce evenly over top. Pour
remaining 1 cup milk over top. Cover with foil. Bake at 350 degrees
for 30 minutes or until bubbling. Cut into 8 squares. Serve
immediately with salad. Makes eight servings.  Adapted from "The
Classic Cuisine of the Italian Jews, II".  Nutritional data per
serving: Calories, 537; protein, 15 grams;  carbohydrates, 34 grams;
fat, 39 grams; cholesterol, 68 milligrams;  sodium, 277 milligrams.
Posted to EAT-L Digest 13 Apr 97 by Jean Jones  <bruja@DPLUS.NET> on
Apr 14, 1997

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