EASTER FARE DINE ON ITALIAN-INSPIRED CREATIONS.

Byline: Natalie Haughton Food Editor

When you come from an Italian family, even holiday feasts will take on an Italian flavor. Easter Sunday dinner at the Sherman Oaks home of Francine and Jamie Alba will start with antipasto.

The couple own Sisley Italian Kitchen restaurant (with locations in Sherman Oaks, Thousand Oaks, Valencia and West Los Angeles). Italian food is their trademark. However, the meal on this special holiday will be traditional home-cooked - not restaurant - fare that Francine has perfected over the years.

This is a day when calories and fat are ignored - with great-tasting results.

``There are certain days of the year when you can't think about your diet - and Easter, Thanksgiving and Christmas are that way,'' Francine says.

Among the creations on this year's buffet menu will be a fabulous antipasto platter, a goat cheese salad, stuffed artichokes, Cornish game hens, a candied ham, fresh spinach sauteed with olive oil and garlic, and green beans sauteed with almonds. Dessert selections will include tiramisu and bread pudding.

``The most important thing about the antipasto platter is to be creative and put items on it that you enjoy. I recently made one for my daughter's friend that included included fried zucchini, garbanzo beans, brie cheese, celery and tiny skewers of chicken and cherry tomatoes.''

The salad is one Francine, a trained actress, has been making for two decades.

``I started making it when I was doing 'Grease' on Broadway,'' she reminisces. Made with canned beets (for ease and speed), goat cheese, tomatoes, avocado, sunflower seeds and romaine lettuce, it's a winner. Although she isn't inclined to vary the ingredients, it's delicious with pine nuts instead of sunflower seeds. Dress it with her basic balsamic vinaigrette, a versatile recipe she uses in many dishes.

The stuffed artichoke recipe, which her son adores, is from her mother - and she'll be in town from New York to once again indulge and enjoy it at this year's celebration.

``The trick (for success) is cooking the artichokes in milk and water and keeping the cover on. The milk adds sweetness to the leaves as they are steaming - and also softens them like a milk bath.''

Since artichokes vary in size and tenderness, start checking after an hour or so to test the leaves for doneness. Be sure to cook over low heat.

``I prefer using larger artichokes - people share them or take half,'' but suit yourself.

Francine has been making Cornish game hens for Easter since she was a teen-ager, varying the stuffing from year to year.

``Sometimes I do it with berries and fruit and other times with carrots (because of the color) or other vegetables.'' Keep basting the hens during roasting for best results.

``I like serving Cornish game hens because they are small. I try to make one per person. It's so much fun when you get a whole one.''

Besides the hens, she will be also be offering her signature candied ham, which she prepares herself or buys. ``This year we are going to candy it ourselves,'' she says.

Bake the ham thoroughly first, then spread the top with a thick mixture of brown and granulated sugars and maple syrup and return to the oven for one hour to avoid burning the glaze. Near the end of the cooking time, drizzle the ham with honey, cover with foil and return to a 325-degree oven for 20 minutes.

Tiramisu is the favorite dessert finale around her house - and of course it comes from Sisley. Francine developed the recipe for the restaurant based on one tasted in a small restaurant in Padova, Italy, many years ago.

Unlike some restaurants, the Sisley version uses only mascarpone cheese (no cream cheese) combined with egg yolks, marsala wine, espresso and a little cream. The mixture is then layered between coffee and liqueur-dipped Italian ladyfingers and refrigerated several hours.

Although Francine wouldn't share her restaurant recipe, we've developed a copycat version, which is included here. A word of caution - be sure not to overbeat the mascarpone mixture or it will end up grainy.

Francine will be serving dinner midafternoon in the garden around the pool, weather permitting.

``I decorate the buffet tables with candles and bunnies and try to do one or two fan displays of napkins.'' She rents tables with umbrellas and heaters so diners are comfortable and can enjoy dining al fresco into the late afternoon.

One of the highlights of the Easter day celebration is an Easter egg hunt (a tradition that dates back to her childhood), which is planned again this year for her two children - Jesse, 19 years old and Terin, 12 - and their friends.

The Albas get as much of a kick out of filling and hiding the eggs in the early-morning hours (some are colored, hard-cooked eggs while others are plastic eggs filled with coins and $1 bills or candy or a surprise such as a fortune, joke, cartoon, etc.) as the children do hunting for them.

``We define the number of eggs to hide by the number of people looking for them times 10,'' said Francine. ``If there are six children, we hide 60 eggs.'' Francine now makes a list of where all the eggs are hidden to avoid losing any - like the one containing $5 a few years ago, which was never found.

For Italian-inspired recipes to grace your table this year, give some of these ideas a try.

ANTIPASTO PLATTER

2 cups marinated artichoke hearts (from a jar), drained

1 cup roasted red bell pepper pieces (from a jar)

1 (16-ounce) can garbanzo beans, rinsed and well drained

20 slices grilled eggplant

12 slices salami, rolled

1 cup Kalamata olives, pitted, if desired

12 tomato slices

12 Buffalo mozzarella cheese slices

Fresh basil leaves

1/4 cup shaved Parmesan cheese

Balsamic Vinaigrette (Recipe follows)

On a large platter, attractively arrange artichokes, red pepper pieces, garbanzo beans, eggplant, salami and olives around edges.

In the center, place alternating slices of tomato and mozzarella cheese with a basil leaf tucked in between. Sprinkle top with Parmesan cheese. Refrigerate until serving time.

Just before serving, drizzle top with Balsamic Vinaigrette. Makes 8 or more servings.

GOAT CHEESE SALAD

1 head romaine lettuce, rinsed and cut into bite-size pieces

1 ripe avocado, peeled and cut into wedges

1/2 of a 16-ounce can sliced beets, drained and cut in quarters

4 Roma tomatoes, cut into wedges

1/2 cup goat cheese, cut into pats OR small pieces

Balsamic Vinaigrette (Recipe follows)

2 tablespoons sunflower seeds

In a large salad bowl, place lettuce. Add avocado, beets, tomatoes and goat cheese. Toss with as much Balsamic Vinaigrette as desired. Sprinkle with sunflower seeds and serve. Makes 4 to 5 servings.

BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar (use half red wine vinegar, if desired)

1/2 cup extra virgin olive oil

2 teaspoons dried oregano, crushed (use half dried basil, if desired)

1/4 to 1/2 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 to 3 tablespoons water (optional)

In a small bowl whisk together all ingredients until well blended. Makes 3/4 cup.

STUFFED ARTICHOKES, ITALIAN STYLE

4 large whole fresh artichokes

1 1/2 cups unseasoned bread crumbs

3/4 cup grated fresh Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

2 to 3 tablespoons dried oregano, crushed

1/2 teaspoon garlic powder

1/2 cup milk

1 1/2 to 2 sticks butter

1/4 cup extra virgin olive oil

Rinse and clean artichokes well. Turn on side and trim tops off with sharp knife. Trim off most of stem, so artichokes sit flat. With scissors, cut tip off each leaf and then separate leaves slightly.

In a bowl, combine bread crumbs, Parmesan cheese, salt, pepper, oregano and garlic powder. Mix well.

With a spoon, stuff artichoke leaves by pulling each leaf forward and filling gaps with some of crumb mixture. Place stuffed artichokes in a large, deep cooking pot. Fill pot with water to middle of bottom leaf. Pour milk into water.

Cut butter into thin 1/2 pats and place behind leaves (approximately 10 1/2 pats per large artichoke) in a diagonal or checkerboard-like pattern or design. Drizzle olive oil over tops of artichokes.

Cover pot tightly. Heat just to boiling; reduce heat to low. Cook over low heat about 1 1/2 to 2 hours or until leaves are very tender and edible. If leaves are thick, it could take longer. Keep checking water level and add more water, if necessary. Serve hot. Makes 4 to 8 servings.

STUFFED CORNISH GAME HENS

HENS:

6 Cornish game hens, thawed if frozen

Cold water

Red wine vinegar

Salt

STUFFING:

1 large OR 2 small loaves of your favorite bread (a combination of buttermilk, egg and potato breads are good)

1 1/2 to 2 sticks sweet butter, melted

3 large lemons

1/4 cup red wine vinegar

Salt

Pepper

Water (OR broth)

5 carrots (OR your favorite vegetable), peeled and cut into small pieces OR chopped apples and chopped walnuts

1/2 cup chopped onions (optional)

Extra virgin olive oil

Lemon pepper

Garlic powder

For Hens: Soak hens in a bowl of cold water mixed with a little vinegar and salt about 10 minutes; remove innards and discard. Change water/vinegar/salt soaking liquid four more times, soaking hens 10 minutes each time. Rinse hens; fill cavity with a little vinegar. Rub the skin of the hens with salt and cold water. Keep hens in ice water until stuffing.

To make Stuffing: In a very large bowl, shred your favorite bread into small pieces with your fingers. Pour melted butter over bread. Mash bread and butter together with your hands until bread is soft and textured like stuffing.

Squeeze 2 lemons into bread mixture. Sprinkle vinegar over bread and add salt and pepper to taste.

Add warm water, 1 tablespoon at a time, to moisten stuffing as much as desired. Add carrots and onions. Mix well with your hands or large spoon.

Stuff each hen with some of bread mixture (See Note). Tie cavities closed with string (or close with interlocking metal poultry closures found in grocery stores).

Place stuffed hens in a large pan with 1/2-inch of water. Drizzle hens with oil, sprinkle with lemon pepper, salt and garlic powder. Squeeze remaining lemon into water along with a tablespoon or two of olive oil.

Cover pan with foil. Bake in preheated 350-degree oven 30 to 45 minutes, basting hens occasionally during cooking with liquid in pan. Remove foil and and bake another 45 minutes to 1 hour or until hens are thoroughly cooked. Serve immediately. (Do not cooked stuffed hens in advance of serving.) Makes 6 servings.

NOTE: If you have any leftover stuffing after stuffing hens, turn into a baking pan, cover with foil and refrigerate until baking. Bake at 350 degrees 20 to 30 minutes or until hot throughout. Remove cover and bake 5 minutes longer to crisp top.

Also, hens can be baked unstuffed, but baking time will need to be adjusted. Bake stuffing separately as noted above.

COPYCAT TIRAMISU

2 egg yolks

1/3 cup granulated sugar

1 cup whipping cream

5 tablespoons Kahlua OR other coffee-flavored liqueur 

3/4 to 1 cup plus 1 tablespoon strong warm coffee OR espresso

2 (8-ounce) OR 1 (16-ounce) container mascarpone cheese (available at Italian markets OR Trader Joe's)

1 (7-ounce) package crisp dry imported Italian ladyfingers (Savoiardi, available at Italian markets)

2 tablespoons unsweetened cocoa OR shaved semisweet chocolate

In a small saucepan, whisk together egg yolks, sugar and 1/2 cup whipping cream. Heat over medium low heat, whisking constantly with a wire whisk, until slightly thickened and mixture reaches 160 to 165 degrees F (use a candy OR instant read thermometer). Watch carefully as mixture should be smooth - DON'T OVERCOOK. Remove from heat and stir in remaining 1/2 cup cream, 2 tablespoons Kahlua and 1 tablespoon coffee. In bowl of an electric mixer on low speed, beat mascarpone cheese and gradually beat in cream mixture until smooth and well blended (mixture will be somewhat soupy or runny). DO NOT OVERBEAT or mixture will become grainy. Spread a thin layer of mixture evenly in bottom of an 8x11-inch glass baking dish.

Pour remaining 3/4 to 1 cup coffee in a pie plate; mix in remaining 3 tablespoons Kahlua. Quickly dip one side of 1/2 of ladyfingers into coffee mixture, one at a time, placing each ladyfinger, dry side down in a single layer atop mascarpone mixture. Cover with 1/2 of remaining mascarpone mixture, spreading evenly over ladyfingers. Using remaining ladyfingers, quickly dip one side in coffee mixture and place dry side down over mascarpone in dish to make another layer. Cover with remaining mascarpone mixture, spreading evenly over top. Sift cocoa over all. Cover with plastic wrap and refrigerate at least 6 to 8 hours before serving to allow flavors to meld. Cut into squares or rectangles to serve. Makes 8 OR more servings.

Recipe developed by Daily News Food Department.

CAPTION(S):

5 photos

Photo:

(1 -- cover -- color) Hop to it: Present an Italian-inspired Easter buffet

(2 -- color) Stuffed Artichokes, Italian Style.

(3 -- 4 -- color) Francine Alba presents her Goat Cheese Salad, a good choice for Easter dinner along with Stuffed Cornish Game Hens, left.

(5 -- color) no caption (Copycat Tiramsu)