How Good Is The Poor Italian Cafe's House Dressing? Bravo!

Two readers, Marlyn Karrow and Roberta Skaggs, both of Seattle, requested the recipe for the house dressing served at the Poor Italian Cafe, Virginia Street at Second Avenue.

"I usually order a sandwich just because it comes with the most wonderful pasta salad on the side," Skaggs wrote. "The secret, I believe, is the dressing, and I think it is the same dressing they use on their green salads. It appears to be a simple vinaigrette, but it tastes so much better."

Owner Greg Pesce agreed to share the recipe for Maria Dressing, named for his wife. "Customers have been asking for it since we opened nearly nine years ago, and I've always politely declined," he says. "But for you, we took the time to rework it down to size for home cooking."

Eggs (we used egg substitute instead of raw), olive oil, red wine vinegar, dry mustard, lemon juice, anchovies and a generous amount of fresh garlic flavor this versatile dressing, developed by Pesce's sister-in-law, China Amoroso. It can be tossed with greens or with pasta.

At the Poor Italian Cafe, Maria Dressing is used in the Tortellini Salad. Pesce provides this recipe for four generous servings: Cook 4 cups tortellini, drain, then gently toss with 1 cup quartered artichoke hearts, 1 cup sliced black olives, 1/2 cup chopped green onions, 1 cup diced red bell peppers and 4 ounces Maria Dressing.

By Request helps readers get recipes for favorite dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost. Write to: By Request, c/o Food, The Seattle Times, P.O. Box 70, Seattle, WA 98111.

-------------- MARIA DRESSING --------------

About 1 3/4 cups dressing

1/3 cup egg substitute

1/2 cup plus 2 tablespoons olive oil

6 anchovies

4-6 medium cloves garlic, peeled and coarsely chopped

3/4 teaspoon dry mustard

3/4 teaspoon freshly ground black pepper

3/4 teaspoon salt

1 tablespoon lemon juice

1/2 cup plus 1 tablespoon red wine vinegar

1. In a food processor or blender process the egg substitute; slowly add the olive oil and blend to a mayonnaise consistency. Transfer to a bowl.

2. Combine the anchovies and garlic in a food processor and pulse so it still has some texture. Stir into mayonnaise base. Whisk in the mustard, pepper, salt and lemon juice. Slowly add the vinegar. Refrigerate, covered.

Note: The original recipe called for using raw eggs in the dressing. Egg substitute, which is pasteurized, was used with good results.

Data per 1 tablespoon serving Calories 50 Protein 1g Fat 5g Carbohydrates 1g Sodium 85mg Saturated fat 1g Monounsaturated fat 4g Polyunsaturated fat 1g Cholesterol 1mg