STYLE : Holiday Entertaining : Festive Feast

Chef Odette Fada and owner Mauro Vincente of Rex II Ristorante planned the holiday buffet menu. The Italian recipes--an almond-flavored pasta, rack of lamb and an ambrosial glazed cake--are elegant in apearance and relatively easy to prepare. Garnished with lemons and oranges, and presented on gleaming paltters of gold, the food becomes part of the theme.

FETTUCINE CON PESTO ALLA TRAPANESE

1 pound fresh fettucine pasta

4 cloves garlic, finely chopped

3 tablespoons minced almonds

4 tablespoons olive oil

2 tablespoons bread crumbs

20 basil leaves, coarsely

chopped

4 ripe Roma tomatoes, peeled,

seeded and julienned

Freshly grated Parmesan cheese

In large pot of boiling salted water, cook pasta for 2-3 minutes or until al dente. (If using dried pasta, follow package directions.) Drain. Lightly saute garlic and almonds in oil; stir in bread crumbs, basil and tomatoes and saute lightly. Stir in pasta, tossing until ingredients are hot and well mixed. Add more oil and salt as needed. Serve with Parmesan cheese. Makes 4 servings.

RACK OF LAMB

1 rack of lamb (7 to 9 ribs), trimmed

Salt

Pepper

5 tablespoons olive oil

1 tablespoon fresh herbs, including sage, oregano, thyme, basil, rosemary, Italian parsley and tarragon, all finely chopped

1 clove garlic, finely chopped

1/2 cup fine bread crumbs

Heat 1 1/2 tablespoons oil in skillet. Season lamb with salt and pepper, and sear all sides until browned. Add herbs and garlic to the bread crumbs, then moisten with 2 tablespoons oil. Press bread-crumb mixture on rib side of lamb. Roast crumb side up at 450 degrees for 10-15 minutes until medium rare, or longer to taste. If crumbs brown too fast, cover with foil. Drizzle lamb with 1 1/2 tablespoons oil, and serve with sauteed spinach and carrots. Makes 3-4 servings.

CASSATA ALLA SICILIANA

This dessert is assembled in three stages:

first the sponge cake, then the filling and finally the icing.

Sponge Cake:

3 eggs

1/3 cup sugar

2 tablespoons water

1/2 cup flour

Lightly beat eggs. Add sugar and beat for 10 minutes. Add water, then fold in flour. Pour into buttered and parchment-lined 9-inch baking pan. Bake at 350 degrees for 10-13 minutes. Let cool in pan a few minutes, then remove to wire rack to finish cooling.

Filling:

Zest of two oranges, diced

(about 1/2 cup)

1/2 cup granulated sugar

1 1/2 pounds ricotta cheese

1 cup powdered sugar

3 tablespoons pistachio nuts,

chopped

1/4 cup chopped bitter chocolate

To caramelize orange peel: In medium skillet, heat granulated sugar until it turns amber color. Toss orange peel in sugar to coat. Remove to buttered tray, separating pieces. Let cool. Break apart by chopping with knife if necessary.

Combine orange peel, ricotta, powdered sugar, pistachio nuts and chocolate.

Icing:

3-4 tablespoons cold water

1 1/2 cups powdered sugar

Combine water and sugar in small saucepan. Heat to warm, stirring constantly, until smooth and shiny.

To assemble: Split cooled cake in half horizontally. Place bottom half in 9-inch springform pan. Evenly spread ricotta filling over cake layer. Top with second cake layer, cut side down, and chill. Remove from springform pan just before serving. Drizzle with icing and serve. Makes 8 servings.