Make a delicious Mother's Day dinner from the Scottos

Cut the eggs in half lengthwise. Remove yolks, place in a bowl and mash with a fork. Add mayonnaise, Dijon mustard, Worcestershire sauce, Tabasco, bacon, and chives. Blend until smooth and season with salt and pepper to taste. Place in a pastry bag and pipe into the egg white halves. Garnish with crumbled bacon and paprika.

Cut the eggs in half lengthwise. Remove yolks, place in a bowl and mash with a fork. Add mayonnaise, Dijon mustard, Worcestershire sauce, Tabasco, cucumber, and carrots. Blend until smooth and season with salt and pepper to taste. Place in a pastry bag and pipe into the egg white halves.

Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, about 8 to 10 minutes. Drain and keep warm. In a sauté pan over low heat, sauté the prosciutto in the olive oil for about 3 minutes, or until prosciutto is wilted. Preheat the broiler.

In a sauté pan over medium heat, melt the butter. Add the prosciutto, heavy cream, 3½ cups of the parmesan cheese, ½ cup Fontina cheese, and a pinch of pepper. Bring the sauce to a light boil, add the pasta, toss, and transfer the pasta into a shallow baking dish. Sprinkle the remaining 1 cup of parmesan cheese on top and broil for 5 to 6 minutes, or until golden brown. Serve immediately.

For the candied walnuts, preheat the oven to 350 degrees F. In a medium sized bowl, mix together the sugar, cayenne and salt. Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

To make the pork loin, combine parsley, rosemary and scallions in a bowl; mix well and set aside. Season pork loin on all sides with salt and pepper. With a paring knife, make about 25 incisions all over the pork and fill with parsley, rosemary and scallion mixture. Roll pork roast in flour to cover. Heat olive oil over medium heat in 5 to 7 quart Dutch Oven. Brown pork on all sides, about 5 to 8 minutes. Remove roast from pan, degrease pan and deglaze with ¼ cup Marsala wine.

Place roast in Dutch Oven along with the remaining Marsala wine and beef broth. Cook uncovered for approximately 25 minutes or internal temperature in center reaches 148 degrees F. Remove roast when done and allow to rest for 15 minutes before slicing.

In large 12 to 15 inch sauté pan, add ¼ cup extra virgin olive oil, 2 tablespoons butter and heat until butter is almost browning. Add cipollini onions, season salt and pepper and continue to sauté for about 8 to 10 minutes. When onions begin to caramelize, add fresh apricots and continue to cook over medium heat. Toss apricots and onions together until both have color. Apricots should be soft, have color but not mushy; set aside.

When roast has rested, cut into ½-inch to 1-inch thick slices. Garnish with apricots and cipollini onions. Top with candied walnuts and fresh chopped parsley. Pour roasting juices around pork roast and serve.

For crust:
Preheat oven to 350°F. Blend graham crackers and sugar in food processor until finely ground. Add butter and blend until moist clumps form. Press crumb mixture firmly onto bottom and up sides of 9-inch diameter glass pie dish. Bake until golden, about 10 minutes. Remove from oven and set aside to cool.

For filling:

Toast coconut in heavy skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Set aside to cool.

In a medium bowl, prepare vanilla pudding then add in 1 cup toasted coconut, lemon zest and juice. Set aside ¼ cup toasted coconut for garnish.

For topping:
Beat cream and sugar in medium bowl until stiff peaks form. Spoon evenly over top of filling. Sprinkle with reserved 2 tablespoons (¼ cup) toasted coconut. Refrigerate pie for at least 3 hours before serving.