1 (14 oz.) can hearts of palm, drained
Bibb lettuce leaves, rinsed and spun dry
6 lg. radishes, sliced thin
2 c. loosely packed water cress sprigs, rinsed and spun dry
2 hard boiled lg. egg yolks, forced through a coarse sieve into a bowl

Halve crosswise 6 of the hearts of palm, quarter the halves lengthwise, and cut the remaining hearts of palm crosswise into 1/4 inch slices. On each of the salad plates, arrange equal parts hearts of palm and lettuce leaves and top each lettuce leaf with 2 overlapping radish slices. Mound 1/4 cup of the watercress in the middle of each plate, top it with some of the sliced hearts of palm, and sprinkle the salads with the yolks. Top with bacon dressing. 1/4 c. sugar 2 tbsp. cider vinegar

In a skillet cook the bacon over moderate heat, stirring until it is crisp, remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain, leaving the bacon fat in the skillet. In a small bowl whisk together the sugar, the vinegar, a pinch of salt, and 2 tablespoons water until the sugar is dissolved, add half the mixture to the bacon fat, stirring, and heat the dressing, stirring, but do not let it boil.

Tortelloni con Sugo di Noci Al Catenone

(Ham, Spinach, and Cheese Filled Pasta with Walnut Sauce)

For the filling: handfuls 1 c. ricotta 1/4 lb. boiled ham, ground in a food processor 1 lg. egg, beaten lightly Minced fresh marjoram or crumbled dried to taste

2 sm. garlic cloves, crushed 1/3 c. olive oil 2 tbsp. fresh or 2 tsp. dried marjoram 2 tbsp. heavy cream plus additional for thinning the sauce 2 recipes flour pasta dough 1 stick unsalted butter, cut into bits and softened 6 tbsp. freshly grated Parmesan