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Recipes From: Franco Dunn Subject: Warm Goat Cheese Salad with Frisee, Endive and Watercress Date: March 21, 2005 Warm Goat Cheese Salad with Frisee, Endive and Watercress Ingredients: 2 Six ounce logs of goat cheese cut into eight disks 2 bunches of watercress 1 bunch of frisee 2 belgian endives in julienne. Bread Crumb Mixture: 1C fresh bread crumbs (made from day old bread as opposed to “dried” bread crumbs) 1t of red pepper flakes 1 T of chives or parsley 2 T of parmesan. Vinaigrette: 1 shallot, chopped fine 1 t mustard 2 T champagne vinegar 2 T extra virgin olive oil 4 tablespoons of vegetable or canola oil Salt and black pepper. Coat the goat cheese disks in the crumb mixture. On a sheet pan lined with parchment paper, bake the goat cheese disks for about four minutes in a pre-heated 350 degree oven. Toss the greens with a bit of the vinaigrette, salt and pepper. Divide among eight small plates and set goat cheese on top. From: Franco Dunn Subject: Torta di Mele (Italian Apple Cake) Date: January 29, 2004 This recipe was taught to me by chef and cookbook author, Carlo Middione, over twenty years ago. It gone through many evolutions and is bullet proof. Torta di Mele Ingredients: 1/4 lb unsalted butter, softened 1-1/4 C sugar 2 C all-purpose flour 4 eggs 1 lemon zest, fine chopped 1/2 C pine nuts, toasted 1/2 C currants or golden raisons, plumped in hot water and drained 1 T granulated yeast 1/4 C rum or brandy 1/4 C heavy cream 5-6 granny smith apples, peeled and thinly sliced pinch of salt bread crumbs or cookie crumbs Directions: Cream butter and sugar in mixer. Mixing slowly add eggs one by one. Add flour, yeast, zest, cream, salt and liquor. Fold in pine nuts, currants and apples by hand. Butter and crumb a 9-10 inch springform pan and add cake mixture. Bake at 350 degrees for 50 minutes to an hour. Test with a skewer. The cake is okay if it is a bit creamy inside. Cool on a rack. Serve with cr�me anglais, ice cream or whatever. From: Thomas Oden Subject: Crespelle di Zucca e Pignoli (Crepes filled with Winter Squash and Pinenuts) (for 6) Date: October 15, 2003 Crespelle di Zucca e Pignoli Filling (can be made a day ahead) 2 lbs. pie pumpkin or winter squash (Sweet meat, Kabocha or Butternut), split and seeded 3 Tbsp. toasted pinenuts, coarsely chopped 1/2 tsp. chives, chopped fine salt & pepper to taste Bake the squash, cut side down, on a cookie sheet covered with parchment paper at 350 degrees until soft. Flip over to allow trapped steam to escape and cool. Scoop out squash and puree when cool enough to handle. Add other ingredients. Crepes (can be made a day ahead) 2 eggs ~1 1/4 c. milk ~3/4 c. all-purpose flour 3 Tbsp. unsalted butter, melted pinch sea salt Mix together eggs, salt and 1/2 cup milk. Whisk in flour until smooth. Add remaining milk and butter and allow to rest for 30 minutes. Whisk again, adding a bit of water if the batter needs thinning. Make crepes in a small non-stick pan over medium heat using a rotating wrist movement and the minimum of batter to just cover the bottom of the pan. When the first side browns on the edges tap the edge of the pan to loosten the crepe and flip it over with a spatula or a quick flick of the wrist. After 15 seconds more, remove to a flat surface to cool and repeat until all the batter is used--it should make 12 crepes. Sauce 1 c. heavy cream 1/4 c. dry white wine 1 Tbsp. shallot, chopped fine salt & pepper to taste Bring to a simmer and remove from heat. To Serve Place just off center on each crepe 3-4 Tbsps. of the filling. Fold in half, then into a quarter circle over the filling. Place the crepes, with the filled quarter on top, in pairs in a large saute pan containing half the sauce. Pour the remaining sauce over the crepes and bring to a boil over high heat. Place in a hot oven until the crepes begin to brown and the sauce is bubbling. Place a pair of crepes on each plate and spoon the remaining sauce around them.. Sprinkle with grated Parmigiano or crumbled smoked ricotta cheese and serve immediately with a crisp, not too oaky, white wine. From: Franco Dunn Subject: Zuppa di Pomodoro Freddo (Chilled Tomato Soup) Date: July 17, 2003 Zuppa di Pomodoro Freddo 5 lbs roughly chopped ripe tomatoes 1 chopped red bell pepper 1 chopped red hot pepper 2 chopped, peeled and seeded cucumbers 1/2 bunch of basil 1/4C red wine vinegar 1C extra virgin olive oil salt and pepper Put all of the ingredients except the olive oil in a blender and blend thoroughly adding the oil in a thin stream. Some tomatoes have more acidity than others. Use less vinegar in that case. Try using a cup of black olive brine in the soup for more depth. Use less salt in that case. Chill and serve with a drizzle of olive oil. From: Franco Dunn Subject: Risotto with Artichokes and Lemon Date: March, 2003 Risotto with Artichokes and Lemon Ingredients: 4 large artichokes 1 lemon, zested and quartered 1 small yellow onion, finely chopped 3 ounces of prosciutto, finely chopped 2 T chopped Italian parsley 3 oz butter (half-stick) 5 oz dry white wine salt pepper 2 C arborio rice 5 C chicken or vegetable stock, simmering 2/3 C grated Parmigiana Reggiano Directions: Remove and discard all outside leaves from artichokes. Cut the tender artichokes in half and then in quarters. Rub the artichokes with cut lemons to prevent them from turning brown. Cut the hairy chokes from the center. Finely cut the artichokes into thin strips and put them into cold water with lemon quarters. In the pan you plan to cook the risotto in, saut� the onion with prosciutto, parsley and half the butter until the onion is soft but not brown. Drain the artichokes, add them to the onion, and simmer for about 10 minutes until artichokes are tender. Season with salt and pepper. Add rice and stir together until rice is hot and starts to turn opaque. Pour in a ladleful of the hot stock and stir together, letting the rice absorb the liquid. When the liquid is absorbed, add another ladleful of stock and continue in this way, stirring and adding a ladleful of stock at a time. This should take about 20 minutes. When risotto is creamy yet rice grains are still firm in the center, remove from heat, stir in reserved lemon zest and remaining butter and Parmigiana. Adjust salt and pepper to taste. Let risotto rest for 2-3 minutes, then spoon onto plates or bowls. Sprinkle with fresh parsley and more Parmigiana as needed. From: Franco Dunn Subject: Minestrone Toscana Date: October, 2002 Minestrone Toscana Minestrone really has no one recipe. To understand minestrone you must understand the process and reason for it’s development. It is a rich, sustaining soup that utilizes left-overs. Bits of beef, pork, chicken, a bone, parmigiano cheese rinds, dried beans, pasta (cooked or raw), whatever vegetables are about, a bit of broth, bean cooking liquid. These ingredients in some combination can be combined to make the most Italian of Italian soups, minestrone. Don’t go out and buy specific ingredients to make it. Wait for the combination of events that demand that it be made. Take joy in participating in an economic as well as culinary event. Begin with making what the French call a mirepoix and the Italians, who taught them to cook, called a battuto. Ingredients for battuto: 2 carrots, diced 4 sticks of celery, diced 1 medium onion, diced 3oz pancetta (or leftover ham, beef, chicken) diced 2 cloves of garlic, finely chopped 2T finely chopped parsley Saut� the first 5 ingredients in 4T extra virgin olive oil until soft. Add the parsley and saut� for 1-2 minutes. At this point it is time to add some liquid; chicken, beef, or vegetable stock or, if you plan to add dried cooked beans, you you may use a combination of bean cooking liquid and stock. Let the battuto and the stock simmer for fifteen minutes or so. Now it is time to add the vegetables. I like to add a couple of cups of canellini beans that have been soaked in water overnight and cooked in salted water until done. � cabbage, shredded 1-2 bunches of chard, shredded. Julienne the stems and use them too. Add this all to the soup. You may add some diced fresh tomato, tomato pur�e or sauce. This is another option. If you have any other vegetables around—turnips, zucchini—add them. Season with salt and pepper. I like to add a bit of fresh or dried thyme and a pinch of red pepper flakes. If you have saved your parmigiano cheese rinds add some to the pot. These add a wonderful richness. To thicken your minestrone (if you feel like it) you may do one of two things: When the soup is almost done to your liking you may take a couple of cups out and pur�e them and add them back to the soup. What I do is what I call the “melting potato” method of thickening. Slice a russet potato or two very, very thin and add them to the soup. They will cook in 12 to 15 minutes and melt, thickening and adding a great flavour and texture. Serve with parmigiano and a drizzle of extra virgin olive oil. From: Franco Dunn Subject: Fagioli al Uceletto Date: Sun, 5 May 2002 Tuscan Style Canellini Beans with Garlic, Tomato and Sage 1 Lb. Canellini or cranberry beans, soaked in water to cover overnight 1/2C extra virgin olive oil 1C tomato sauce 5 cloves of garlic, quartered lengthwise 2 sprigs of sage (about 15 leaves) 1 pinch of chili flakes salt and pepper Drain the beans and put them in a pot with fresh water to cover by two inches. Bring to a boil, reduce to heat and simmer, uncovered, for 45 minutes to an hour or until the beans are still hard to the bite but almost cooked. Add a little more water if needed. Pour out and discard some of the remaining bean liquid. Add the rest of the ingredients and cook for another 20 minutes or so. Serve hot drizzled with extra virgin olive oil and sprinkled with Parmigiano. From: Franco Dunn Subject: Salsa Verde Date: Mon, 4 Feb 2002 Salsa Verde This is a delicious uncooked sauce for chicken, grilled meats and even fish. This version is from my grandmother who was from Piemonte in northern Italy. It can be chopped by hand or made in a food processor. 2-3 cloves of garlic 1 bunch of italian parsley, large stems removed 2 ribs of celery, rough chopped 3-4 anchovies fillets 1 pinch of red pepper flakes 2T water 1/2C good olive oil Put the first six ingredients in a food processor and pulse until ingredients are chopped fine. With the machine running add the olive oil in a thin stream until it is all incorporated. If the salsa verde is too thin, add a little more celery and parsley. Add sat and pepper to taste. From: Franco Dunn Subject: Flan di Fegato di Pollo or Chicken Liver Flan Date: Tue, 5 Feb 2002 Flan di Fegato di Pollo or Chicken Liver Flan This flan can be made with duck livers with an even better result. 1/2 lb chicken or duck livers, trimmed of their veins 4 shallots, finely chopped 3 eggs 2C creme fraiche or heavy cream 4T italian parsley, chopped fine salt and pepper Heat oven to 425 degrees Puree all of the ingredients in a blender. Pour into six ounce ramekins to about three quarters full. Put the ramekins in rectangular baking dish and pour hot water into the baking dish until it comes half way up the sides of the ramekins. Put into the oven and lower the temperature to 325 and bake for 10 minutes, then raise the temperature to 425 again and bake for 25 minutes more. Serve warm with a small salad or serve the flans with a warm herbed tomato sauce. -- Franco Dunn at Santi <franco@tavernasanti.com From: Franco Dunn Subject: Citrus Almond Torte Date: Tue, 5 Feb 2002 Citrus Almond Torte George our friend who makes the potato foccacia, the torta di verdura, and many other dishes at Santi bakes this torte as well. 2 small oranges and one small lemon 6 oz toasted whole almonds 4 eggs 1/2 t salt 1-1/2 C sugar 1 C all purpose flour 1 T baking powder 2/3 C olive oil Simmer oranges and lemon in water to cover for 30 minutes. Drain and cool. Discard the lemon pulp and finely chop the lemon skin. Finely chop all of the oranges, the skin and the pulp. Chop the almonds by pulsing in a food processor. Not too fine. Beat eggs and salt together until foamy and gradually add the sugar. Sift in the flour and baking powder and gently blend in the fruit, nuts and oil...do not over mix. Bake in a buttered 9 or 10 inch spring form pan a 350 degrees for 50 to 60 minutes. The cake is done when a wooden skewer can be cleanly removed from the center of the torte. Let cool on a rack and remove from the pan. Serve with zabayon, whipped cream or whatever. It is a great adult cake! -- Franco Dunn at Santi <franco@tavernasanti.com From: Franco Dunn Subject: Gatto di Patate Date: Thu, 13 Dec 2001 3 Lbs Potatoes Salt 1/4 lb Mozzarella, diced 1/4 kb Provolone, diced 3 oz salami, chopped 3 oz mortadella, chopped 1 C Parmesan, grated butter 4 egg yolks salt and pepper, nutmeg, breadcrumbs Peel the potatoes, cut them into large pieces and boil them in salted water until soft. Puree. Mix with the parmesan, salami, mortadella, provolone, the egg yolks, three tablespoons of the butter and season with salt, pepper and nutmeg. Butter and crumb a cake pan, spring form pan or baking dish. Put two thirds of the potato mixture in the pan and smooth gently with a rubber spatula. Try not to disturb the crumbs. Sprinkle with the mozarella but don't let it get to the edge. Spread the rest of the potato mix over the top and smooth gently. Sprinkle with more breadcrumbs and dot with butter. Bake at 375 degrees until golden brown. About 30 minutes. Franco Dunn Healdsburg, California franco@tavernasanti.com

From: Franco Dunn Subject: Warm Goat Cheese Salad with Frisee, Endive and Watercress Date: March 21, 2005

Warm Goat Cheese Salad with Frisee, Endive and Watercress

Ingredients: 2 Six ounce logs of goat cheese cut into eight disks 2 bunches of watercress 1 bunch of frisee 2 belgian endives in julienne.

Bread Crumb Mixture: 1C fresh bread crumbs (made from day old bread as opposed to “dried” bread crumbs) 1t of red pepper flakes 1 T of chives or parsley 2 T of parmesan.

Vinaigrette: 1 shallot, chopped fine 1 t mustard 2 T champagne vinegar 2 T extra virgin olive oil 4 tablespoons of vegetable or canola oil Salt and black pepper.

Coat the goat cheese disks in the crumb mixture. On a sheet pan lined with parchment paper, bake the goat cheese disks for about four minutes in a pre-heated 350 degree oven.

Toss the greens with a bit of the vinaigrette, salt and pepper. Divide among eight small plates and set goat cheese on top.

From: Franco Dunn Subject: Torta di Mele (Italian Apple Cake) Date: January 29, 2004

This recipe was taught to me by chef and cookbook author, Carlo Middione, over twenty years ago. It gone through many evolutions and is bullet proof.

Torta di Mele

Ingredients: 1/4 lb unsalted butter, softened 1-1/4 C sugar 2 C all-purpose flour 4 eggs 1 lemon zest, fine chopped 1/2 C pine nuts, toasted 1/2 C currants or golden raisons, plumped in hot water and drained 1 T granulated yeast 1/4 C rum or brandy 1/4 C heavy cream 5-6 granny smith apples, peeled and thinly sliced pinch of salt bread crumbs or cookie crumbs Directions: Cream butter and sugar in mixer. Mixing slowly add eggs one by one. Add flour, yeast, zest, cream, salt and liquor. Fold in pine nuts, currants and apples by hand. Butter and crumb a 9-10 inch springform pan and add cake mixture. Bake at 350 degrees for 50 minutes to an hour. Test with a skewer.

The cake is okay if it is a bit creamy inside. Cool on a rack. Serve with cr�me anglais, ice cream or whatever.

From: Thomas Oden Subject: Crespelle di Zucca e Pignoli (Crepes filled with Winter Squash and Pinenuts) (for 6) Date: October 15, 2003

Crespelle di Zucca e Pignoli

Filling (can be made a day ahead) 2 lbs. pie pumpkin or winter squash (Sweet meat, Kabocha or Butternut), split and seeded 3 Tbsp. toasted pinenuts, coarsely chopped 1/2 tsp. chives, chopped fine salt & pepper to taste Bake the squash, cut side down, on a cookie sheet covered with parchment paper at 350 degrees until soft. Flip over to allow trapped steam to escape and cool. Scoop out squash and puree when cool enough to handle. Add other ingredients. Crepes (can be made a day ahead) 2 eggs ~1 1/4 c. milk ~3/4 c. all-purpose flour 3 Tbsp. unsalted butter, melted pinch sea salt Mix together eggs, salt and 1/2 cup milk. Whisk in flour until smooth. Add remaining milk and butter and allow to rest for 30 minutes. Whisk again, adding a bit of water if the batter needs thinning. Make crepes in a small non-stick pan over medium heat using a rotating wrist movement and the minimum of batter to just cover the bottom of the pan. When the first side browns on the edges tap the edge of the pan to loosten the crepe and flip it over with a spatula or a quick flick of the wrist. After 15 seconds more, remove to a flat surface to cool and repeat until all the batter is used--it should make 12 crepes. Sauce 1 c. heavy cream 1/4 c. dry white wine 1 Tbsp. shallot, chopped fine salt & pepper to taste Bring to a simmer and remove from heat. To Serve Place just off center on each crepe 3-4 Tbsps. of the filling. Fold in half, then into a quarter circle over the filling. Place the crepes, with the filled quarter on top, in pairs in a large saute pan containing half the sauce. Pour the remaining sauce over the crepes and bring to a boil over high heat. Place in a hot oven until the crepes begin to brown and the sauce is bubbling. Place a pair of crepes on each plate and spoon the remaining sauce around them.. Sprinkle with grated Parmigiano or crumbled smoked ricotta cheese and serve immediately with a crisp, not too oaky, white wine.

From: Franco Dunn Subject: Zuppa di Pomodoro Freddo (Chilled Tomato Soup) Date: July 17, 2003

Zuppa di Pomodoro Freddo

5 lbs roughly chopped ripe tomatoes 1 chopped red bell pepper 1 chopped red hot pepper 2 chopped, peeled and seeded cucumbers 1/2 bunch of basil 1/4C red wine vinegar 1C extra virgin olive oil salt and pepper Put all of the ingredients except the olive oil in a blender and blend thoroughly adding the oil in a thin stream. Some tomatoes have more acidity than others. Use less vinegar in that case. Try using a cup of black olive brine in the soup for more depth. Use less salt in that case. Chill and serve with a drizzle of olive oil.

From: Franco Dunn Subject: Risotto with Artichokes and Lemon Date: March, 2003

Risotto with Artichokes and Lemon

Ingredients: 4 large artichokes 1 lemon, zested and quartered 1 small yellow onion, finely chopped 3 ounces of prosciutto, finely chopped 2 T chopped Italian parsley 3 oz butter (half-stick) 5 oz dry white wine salt pepper 2 C arborio rice 5 C chicken or vegetable stock, simmering 2/3 C grated Parmigiana Reggiano Directions: Remove and discard all outside leaves from artichokes. Cut the tender artichokes in half and then in quarters. Rub the artichokes with cut lemons to prevent them from turning brown. Cut the hairy chokes from the center. Finely cut the artichokes into thin strips and put them into cold water with lemon quarters. In the pan you plan to cook the risotto in, saut� the onion with prosciutto, parsley and half the butter until the onion is soft but not brown. Drain the artichokes, add them to the onion, and simmer for about 10 minutes until artichokes are tender. Season with salt and pepper. Add rice and stir together until rice is hot and starts to turn opaque. Pour in a ladleful of the hot stock and stir together, letting the rice absorb the liquid. When the liquid is absorbed, add another ladleful of stock and continue in this way, stirring and adding a ladleful of stock at a time. This should take about 20 minutes. When risotto is creamy yet rice grains are still firm in the center, remove from heat, stir in reserved lemon zest and remaining butter and Parmigiana. Adjust salt and pepper to taste. Let risotto rest for 2-3 minutes, then spoon onto plates or bowls. Sprinkle with fresh parsley and more Parmigiana as needed.

From: Franco Dunn Subject: Minestrone Toscana Date: October, 2002

Minestrone Toscana

Minestrone really has no one recipe. To understand minestrone you must understand the process and reason for it’s development. It is a rich, sustaining soup that utilizes left-overs. Bits of beef, pork, chicken, a bone, parmigiano cheese rinds, dried beans, pasta (cooked or raw), whatever vegetables are about, a bit of broth, bean cooking liquid. These ingredients in some combination can be combined to make the most Italian of Italian soups, minestrone. Don’t go out and buy specific ingredients to make it. Wait for the combination of events that demand that it be made. Take joy in participating in an economic as well as culinary event.

Begin with making what the French call a mirepoix and the Italians, who taught them to cook, called a battuto. Ingredients for battuto: 2 carrots, diced 4 sticks of celery, diced 1 medium onion, diced 3oz pancetta (or leftover ham, beef, chicken) diced 2 cloves of garlic, finely chopped 2T finely chopped parsley Saut� the first 5 ingredients in 4T extra virgin olive oil until soft. Add the parsley and saut� for 1-2 minutes.

At this point it is time to add some liquid; chicken, beef, or vegetable stock or, if you plan to add dried cooked beans, you you may use a combination of bean cooking liquid and stock. Let the battuto and the stock simmer for fifteen minutes or so. Now it is time to add the vegetables. I like to add a couple of cups of canellini beans that have been soaked in water overnight and cooked in salted water until done. � cabbage, shredded 1-2 bunches of chard, shredded. Julienne the stems and use them too.

Add this all to the soup. You may add some diced fresh tomato, tomato pur�e or sauce. This is another option. If you have any other vegetables around—turnips, zucchini—add them. Season with salt and pepper. I like to add a bit of fresh or dried thyme and a pinch of red pepper flakes. If you have saved your parmigiano cheese rinds add some to the pot. These add a wonderful richness. To thicken your minestrone (if you feel like it) you may do one of two things: When the soup is almost done to your liking you may take a couple of cups out and pur�e them and add them back to the soup. What I do is what I call the “melting potato” method of thickening. Slice a russet potato or two very, very thin and add them to the soup. They will cook in 12 to 15 minutes and melt, thickening and adding a great flavour and texture. Serve with parmigiano and a drizzle of extra virgin olive oil.

From: Franco Dunn Subject: Fagioli al Uceletto Date: Sun, 5 May 2002

Tuscan Style Canellini Beans with Garlic, Tomato and Sage

1 Lb. Canellini or cranberry beans, soaked in water to cover overnight 1/2C extra virgin olive oil 1C tomato sauce 5 cloves of garlic, quartered lengthwise 2 sprigs of sage (about 15 leaves) 1 pinch of chili flakes salt and pepper

Drain the beans and put them in a pot with fresh water to cover by two inches.

Bring to a boil, reduce to heat and simmer, uncovered, for 45 minutes to an hour or until the beans are still hard to the bite but almost cooked. Add a little more water if needed.

Pour out and discard some of the remaining bean liquid. Add the rest of the ingredients and cook for another 20 minutes or so.

Serve hot drizzled with extra virgin olive oil and sprinkled with Parmigiano.

From: Franco Dunn Subject: Salsa Verde Date: Mon, 4 Feb 2002

Salsa Verde

This is a delicious uncooked sauce for chicken, grilled meats and even fish. This version is from my grandmother who was from Piemonte in northern Italy. It can be chopped by hand or made in a food processor.

2-3 cloves of garlic 1 bunch of italian parsley, large stems removed 2 ribs of celery, rough chopped 3-4 anchovies fillets 1 pinch of red pepper flakes 2T water 1/2C good olive oil

Put the first six ingredients in a food processor and pulse until ingredients are chopped fine.

With the machine running add the olive oil in a thin stream until it is all incorporated. If the salsa verde is too thin, add a little more celery and parsley. Add sat and pepper to taste.

From: Franco Dunn Subject: Flan di Fegato di Pollo or Chicken Liver Flan Date: Tue, 5 Feb 2002

Flan di Fegato di Pollo or Chicken Liver Flan

This flan can be made with duck livers with an even better result.

1/2 lb chicken or duck livers, trimmed of their veins 4 shallots, finely chopped 3 eggs 2C creme fraiche or heavy cream 4T italian parsley, chopped fine salt and pepper Heat oven to 425 degrees

Puree all of the ingredients in a blender. Pour into six ounce ramekins to about three quarters full. Put the ramekins in rectangular baking dish and pour hot water into the baking dish until it comes half way up the sides of the ramekins. Put into the oven and lower the temperature to 325 and bake for 10 minutes, then raise the temperature to 425 again and bake for 25 minutes more.

Serve warm with a small salad or serve the flans with a warm herbed tomato sauce. -- Franco Dunn at Santi <franco@tavernasanti.com

From: Franco Dunn Subject: Citrus Almond Torte Date: Tue, 5 Feb 2002

Citrus Almond Torte

George our friend who makes the potato foccacia, the torta di verdura, and many other dishes at Santi bakes this torte as well.

2 small oranges and one small lemon 6 oz toasted whole almonds 4 eggs 1/2 t salt 1-1/2 C sugar 1 C all purpose flour 1 T baking powder 2/3 C olive oil

Simmer oranges and lemon in water to cover for 30 minutes. Drain and cool.

Discard the lemon pulp and finely chop the lemon skin. Finely chop all of the oranges, the skin and the pulp.

Chop the almonds by pulsing in a food processor. Not too fine.

Beat eggs and salt together until foamy and gradually add the sugar.

Sift in the flour and baking powder and gently blend in the fruit, nuts and oil...do not over mix.

Bake in a buttered 9 or 10 inch spring form pan a 350 degrees for 50 to 60 minutes. The cake is done when a wooden skewer can be cleanly removed from the center of the torte.

Let cool on a rack and remove from the pan. Serve with zabayon, whipped cream or whatever. It is a great adult cake!

-- Franco Dunn at Santi <franco@tavernasanti.com

From: Franco Dunn Subject: Gatto di Patate Date: Thu, 13 Dec 2001

3 Lbs Potatoes Salt 1/4 lb Mozzarella, diced 1/4 kb Provolone, diced 3 oz salami, chopped 3 oz mortadella, chopped 1 C Parmesan, grated butter 4 egg yolks salt and pepper, nutmeg, breadcrumbs

Peel the potatoes, cut them into large pieces and boil them in salted water until soft. Puree.

Mix with the parmesan, salami, mortadella, provolone, the egg yolks, three tablespoons of the butter and season with salt, pepper and nutmeg.

Butter and crumb a cake pan, spring form pan or baking dish.

Put two thirds of the potato mixture in the pan and smooth gently with a rubber spatula. Try not to disturb the crumbs. Sprinkle with the mozarella but don't let it get to the edge. Spread the rest of the potato mix over the top and smooth gently. Sprinkle with more breadcrumbs and dot with butter.

Bake at 375 degrees until golden brown. About 30 minutes.

Franco Dunn Healdsburg, California franco@tavernasanti.com