PFIRRMANS' GOOD FRIDAY MENU

• Asparagus with Vinaigrette • Zucchini Parmesan • Pasta Aglio e Olio (pasta with fried garlic in olive oil) • Oven "Fried" Orange Roughy • Pizzelles • Baked Pastiere (rice custard)

Zucchini Parmesan

Butter

1/4 cup flour

1 1/2 teaspoons salt, divided

1 teaspoon dried oregano, divided

1/2 teaspoon dried basil, divided

1/4 teaspoon black pepper, divided

4 to 5 medium zucchini, about 11/2 pounds, scrubbed and cut into 1/4 inch slices

1/4 cup olive oil

2 tomatoes, cored and sliced

1 cup sour cream

1/2 cup grated Parmesan

Preheat oven to 350 degrees. Butter an 8-inch square baking dish and set aside. In medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour, coating thoroughly.

Heat olive oil in large saute pan over low heat. Saute floured zucchini slices in batches until golden brown, about 4 minutes per side. Drain zucchini well.

In bowl, combine sour cream, remaining 1 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil and 1/8 teaspoon pepper. Place zucchini slices in baking dish and top with tomato slices. Spread sour cream mixture over tomatoes, then sprinkle with Parmesan. Bake about 30 minutes, until zucchini is tender. Makes 6 servings.

Pasta Aglio e Olio (pasta with garlic in olive oil)

1 pound fettuccine, spaghetti or other pasta, fresh or dried

2 cloves garlic crushed or sliced thinly

1/2 cup olive oil

1 stick butter or margarine

2 tablespoons chopped fresh parsley

Grated Parmesan

Black pepper, to taste

Bring large pot of water to boil and add salt to taste. Add pasta, return water to boil and cook until pasta is al dente.

While pasta is cooking, saute garlic in olive oil until golden, then remove from heat. Add butter and chopped parsley to hot oil and stir.

Drain pasta and toss with garlic and oil mixture. Sprinkle with grated Parmesan and black pepper to taste before serving. Makes 4 servings.

Baked Pastiere (Italian rice custard)

1/4 pound rice

4 cups milk, divided

Rind of 1 lemon

11/2 cinnamon sticks

3/4 cup sugar

1 dozen egg yolks

Scant pinch salt

Grated zest of 1 lemon

11/2 teaspoons ground cinnamon

Two days before you plan to serve custard, blanch rice in boiling water 5 minutes. Drain rice well. In large pot, add rice, 3 cups milk, lemon rind and cinnamon sticks. Bring milk to gentle simmer and continue to cook, stirring, until rice is tender. Remove pan from heat and add sugar. Stir until sugar is completely dissolved. Allow milk mixture to cool to room temperature, then pour into nonreactive bowl or container, cover and refrigerate overnight.

The next day, strain milk mixture and discard lemon rind and cinnamon sticks. In large bowl, beat egg yolks with 1 cup milk and pinch of salt until pale yellow. Add milk mixture to egg yolks and mix well. Stir in lemon zest and ground cinnamon.

Pour custard mixture into large, lightly buttered baking dish that will fit inside a larger baking pan with tall sides. Add enough hot water to large pan to reach halfway up sides of pan containing custard. Place pan in center of preheated 325-degree oven and bake 25 minutes, before testing doneness by inserting tip of knife in center of custard. (Water in large pan should not boil.) When knife comes out clean, custard is done. (If top of custard browns too quickly during baking, cover with foil.)

Allow custard to cool to room temperature, cover and refrigerate until completely chilled, preferably overnight. Makes about 16 servings. (Recipe can be doubled.)

Asparagus with Vinaigrette

Boil trimmed asparagus in salted water until just tender. Remove asparagus from hot water and place in bowl of ice water to stop cooking and set green color. When asparagus has chilled thoroughly, drain well and blot dry. Toss chilled asparagus with Italian dressing or favorite vinaigrette, cover and marinate at least 4 hours or overnight. Before serving, sprinkle with black pepper and grated Parmesan, to taste.