4.Add the anchovies and capers to the skillet, breaking up the anchovies and mashing the capers with a wooden spoon in the process. Add the pepper and butter, and continue to cook, stirring, until butter is melted.  5. Spread about one tablespoon of the mixture on top of each piece of bread and serve, preferably hot, but it is also good cold.  4 cups unbleached white flour  1.Dissolve the yeast in the lukewarm water. Allow to sit for three minutes.  2.Put both flours in a bowl, and mix in the sugar and salt. Stir in the water and yeast mixture and mix thoroughly. Knead for about 10 minutes, until dough is soft and elastic. (This step can also be done with a food processor, kneading until dough forms a mass.)  3.Shape the dough into a round loaf. Dust a baking sheet with a little flour and place the rounded dough on it. Flour the top of the dough lightly. Cover with a cloth and let it rise in a warm place for one hour. Meanwhile, preheat the oven to 425 degrees.  4.Bake at 425 degrees for the first 10 minutes, then at 400 degrees for 20 to 25 minutes longer, or until the bread sounds hollow when tapped on the bottom.  MINESTRA COL FARRO (Pinto bean soup)  1 cup dried pinto beans that have been soaked overnight in water to cover and drained  Salt and freshly ground pepper to taste  1 medium red onion, coarsely chopped  1 large clove garlic, peeled and chopped  1/2 teaspoon chopped fresh rosemary, or  1/2 cup peeled, canned tomatoes, coarsely chopped  1 1/2 quarts cold water, approximately  2 cups canned chicken broth, approximately  3/4 cup wheat grain, soaked overnight in water to cover and drained (see note).  1.Place the beans in enough water to cover by two inches, with salt and pepper. Bring to a boil, reduce the heat and simmer for one hour. Drain and set aside in a large bowl.  2. In a large pot that will hold the soup later, heat two tablespoons of the olive oil over medium heat. Add the chopped onion and prosciutto and saute, stirring, until onion is soft. Then add the garlic and rosemary together and saute for about 30 seconds. Add the tomatoes and cook for five minutes.  3. Add this mixture to the beans. Add the water and chicken broth, and stir. Puree everything through a food mill or in a food processor.  4. Return the mixture to the pot and bring to a boil. Add the wheat grain and cook over medium heat for half an hour, stirring frequently, until wheat grain is cooked. If soup becomes too thick or begins to stick to the bottom of the pot, add a little chicken broth or water as necessary.  5. Add salt and pepper to taste. Just before serving, drizzle the remaining five tablespoons of olive oil on top. Yield: Six servings. Note: Wheat grain is sold in health-food stores and some supermarkets. If it is not available, barley may be substituted.  ARISTA DI MAIALE (Herbed roast loin of pork)  4 large garlic cloves, peeled  2 tablespoons chopped fresh rosemary, or 1 tablespoon dried  1 tablespoon freshly ground pepper  2 1/2 pounds boned pork loin, tied tightly  1.Preheat the oven to 375 degrees.  2. Grind parsley, garlic, rosemary and fennel seeds very fine in a food processor. (Or chop parsley, garlic and rosemary fine and grind together with fennel seeds with a mortar and pestle.) Mix in salt and pepper.  3. With a wooden chopstick, make a hole through the center of the pork loin and fill it with two-thirds of the seasoning mixture. Rub the olive oil and the rest of the seasoning mixture on the outside of the roast.  4.Place the pork in a roasting pan that is close to its size and shape.  5.Bake in a preheated 375-degree oven for 15 minutes, then lower heat to 300 degrees and bake for another hour and three-quarters to two hours, or until a meat thermometer reads 160 degrees.  6. Remove the roast to a serving platter. Discard the fat from the roasting pan and pour one-half cup of water into the pan. Simmer two to three minutes on top of the stove, scraping and stirring to loosen bits of meat, until juices are reduced slightly. Serve these pan juices over the sliced pork.  TORTA DI RISO (Rice torte)  1 cup Arborio rice (see note) Y cup plus  3/4 cup all-purpose unsifted flour  1 teaspoon chopped orange zests  1 teaspoon chopped lemon zests  1 tablespoon Sambuca, or other anise-flavored liqueur  1/4 cup bread crumbs, for dusting pan Lemon slices, for garnish, optional.  1.Preheat the oven to 375 degrees.  2. Combine water and milk in a saucepan. Add the rice. Bring to a boil, reduce heat and simmer for 25 to 30 minutes. Stir in one-third cup sugar and let cool.  3.Melt four tablespoons of the butter in a pan. When the rice mixture is cool, add the beaten eggs, melted butter, flour, baking powder, chopped orange and lemon zests and Sambuca, then mix.  4. Use some of the remaining butter to butter a 10-inch cake pan and dust it with bread crumbs. Add the batter to the pan. Sprinkle the remaining sugar on top and dot with the remaining butter.  5. Bake for 45 to 50 minutes at 375 degrees, or until golden brown. Let cool. To serve, invert onto a plate. Place a serving plate on top of the torte and turn it right side up. Garnish with lemon slices, if desired. Cut into wedges and serve. Yield: Six servings. Note: Arborio rice is an Italian variety available in specialty food shops.  photos of Sirio Maccioni and his family (Langdon Clay)
MY WAY OF relaxing on a Sunday is to try to cook in the same kitchen with my wife, which is not always easy,'' said Sirio Maccioni, owner of one of the world's most celebrated restaurants, Le Cirque in Manhattan.   His schedule of six 12-hour days a week leaves little time for family life. Sunday is the only day when he and his wife, Egi, can be together with their children, Mauro, 13 years old; Marco, 18, and Mario, 20. It is a time for the couple to don comfortable corduroys and sweaters for a homemade Tuscan meal in their comfortable East Side apartment.   Egi Maccioni begins meal preparations at midday, mixing her earthy and chewy Tuscan flat bread, which is made with white flour combined with a little whole-wheat flour added for color and texture. ''My father was a baker in Montecatini,'' she said, her hands wrist-deep in a pliant mass of flour and water. ''Bread was always a very important part of our meals, and he always said this was the best bread you could make at home.''