Celebrate Easter with
an original feast

Still unsure what dishes will grace your table for this Sunday's Easter feast? New York's Scotto family, owners of the New York's restaurant Fresco, created this meal — from appetizer to dessert — to grace your table. Filled with Italian influences, these recipes for lamb, risotto and a cheesecake-type dessert will be a sure crowd pleaser.

Torta Rustica
Serves 4 to 6

Filling
1 pound Parmesan cheese
8 eggs
1 pound mozzarella cheese, diced small
1 pound ricotta impastata (dry ricotta cheese)
1 pound provolone cheese, diced small
16 ounces diced Prosciutto di Parma
1/2 cup parsley, chopped fine
32 ounces heavy cream
Salt and pepper

Combine heavy cream, Parmesan cheese, eggs, mozzarella, ricotta, provolone, prosciutto and parsley. Add salt and pepper to taste and mix well.

Crust
2-1/4 cups all purpose flour
3/4 cup cornmeal
1/2 teaspoon salt
3/4 cup butter, diced
3 eggs
4 tablespoons cold water

Mix flour, cornmeal and salt in a medium-sized bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs, add water, and stir into flour mixture until dough holds together.

Shape 2/3 of the dough into a flattened round; repeat with remaining 1/3. Wrap and refrigerate for at least 30 minutes, or until dough is firm enough to roll. Have a 12-inch springform pan ready. On a lightly floured surface, roll out the larger portion of the dough into a 20-inch diameter circle. Carefully place in ungreased pan. Press lightly against bottoms and sides. Trim overhanging dough to 1-inch from pan rim. Pour filling into springform lined with dough.

Roll out remaining dough into a 12-inch diameter circle. Place over filling, moisten edges, and seal crusts together. Crimp or flute edges of dough. Crust should not extend above pan rim. Beat remaining egg and brush over the crust. Cut several small vents in top crust for steam to escape. Bake at 375 degrees for 1 hour or until crust is deep golden brown and pulls away from sides of pan. Cool in pan on a wire rack.

Risotto Primavera: Arborio Rice With Asparagus, Fresh Peas, String Beans, Escarole, Basil Puree and Ricotta Salata
Serves 4 to 6

2 tablespoons extra virgin olive oil
1-1/2 tablespoons unsalted butter
3 shallots, diced
2 cloves garlic, finely diced
1-1/2 cups risotto rice, either Arborio or Carnaroli rice
2 pints chicken broth (stock)
1 cup shelled fresh green peas
1 cup fresh string beans, cut into 1-inch lengths
1 bunch asparagus, thinly sliced on bias
1 cup shredded fresh escarole
1/4 cup basil puree (blend 1 cup fresh basil with 1/2 cup extra virgin olive oil, season with salt and pepper to taste)
1 cup shaved or shredded Ricotta Salata (a dry cow’s and sheep’s milk cheese, made in Sardinia and Sicily. White in color, it has no rind and its condensed hard texture makes it easy to shave or grate)

Heat olive oil and half of butter in a heavy based saucepan over medium heat. Add shallots and garlic, and gently sweat until shallots are transparent. Add rice and stir until rice is well coated with oil.

Reduce heat to low, add 1 cup (8 fluid ounces) of the chicken broth that has been brought to a boil and stir briefly. Allow risotto to cook and the chicken broth to be almost completely absorbed by the rice before adding another cup, then stir again. Continue adding stock and cooking in this way, stirring frequently, until rice is almost cooked, about 20 minutes.

Add peas, string beans, asparagus and escarole to risotto and continue adding stock and cooking until rice is tender and creamy. Stir in grated Ricotta Salata, remaining butter and 4 generous tablespoons of basil puree.

To serve, spoon rice into wide shallow bowls and top with more shaved or grated Ricotta Salata.

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