Rites Of Spring : Celebrating Father Spring

3 tablespoons orange liqueur

3/4 cup dark chocolate chips

1/3 cup candied citron, orange, or lemon candied orange peel, in long strips

Powdered sugar

Pass ricotta through large-holed screen of food mill to break up curds. Mix in sugar with wooden spoon. Do not use electric mixer, which will destroy curds. Mix in vanilla and liqueur, Fold in citron.

Refrigerate. Be sure mixture is completely cooled before folding in chocolate chips.

Just before serving, make slit in top of each sfinci and fill to overflowing with ricotta cream. Decorate with candied peel. Dust with powdered sugar to taste.

Note: Recipe may be halved.

Makes about 24 pastries.

Each serving contains:

658 calories; 216 mg sodium; 240 mg cholesterol; 36 grams fat; 62 grams carbohydrates; 20 grams protein; 0.12 gram fiber.

* In baked pasta and sardine photo Cottura handpainted Italian pottery platter and platest from Cottura Ceramic Art Imports, Century City shopping center.