At the top of Italy's coastline
on it's west side lies the region of Liguria.  Genoa is its' most well-known city, the place of Christopher Columbus'
birth. It is also the Italian Riviera, a string of coastal resorts as famous as San Remo, Savonna, the Cinque Terre,
LaSpezia, and Portofino.  That fragrant herb, basil, or basilico, features prominently in most of its' cooking.  Most
notably in Pesto, the oil,cheese,nut, garlic, and basil sauce so popular here in the United States.  A region of fine
fresh pastas, fine fish, cheeses, and vegetables, my cooking demo at Whole Foods (http://www.wholefoodsmarket.com/stores/middletown/) last night highlighted some of its' flavors.  I presented
a potato and green bean dish with a nutty pesto, and a Spinach Ravioli with a Sugo, or sauce full of i sapori della
Liguria, the flavors of Liguria.

     Ravioli are a common pasta made in the area and many times are filled with seasonal greens, chard, spinach,
escarole added to ricotta.  Meat ravioli are quite popular as well.  This ravioli love is  also shared  across Liguria's
western border with France, the French Riviera.  During a visit to Nice and the Cote d'Azur years ago, we were
astonished at how many restaurants on the French side serve ravioli with a light meat sauce of some sort.  Always
topped with an abundance of Parmigiano Reggiano.  Just so you know, when I have Napolitana Ravioli filled with
just ricotta, I top them with Pecorino Romano...Change up your cheese with the appropriate pasta...eat like you live
in the region!!  Makes an everyday meal just a little more special.

     Find a fresh spinach and ricotta ravioli and cook them in abundant salted water.  For 6-8 people, use 36 ravioli,
or even 48.  This is a great dish which can be followed by a simple salad dressed with a little Red wine Vinegar,
a good fruity extra virgin olive oil, sea salt and black pepper...again, simple, but a tasty refreshing end to a one
dish meal. 
For this sauce you will need 1 1/2 cans of San Marzano tomatoes,
1 lb. ground veal (let's talk about this, don't substitute beef or pork, the gentle light flavor of the veal is the proper
meat for this dish and most used in the area), 2 anchovy filets, olive oil, 1/3 glass of white wine, 2 cloves of sliced
garlic, 1 tbs. drained capers, fresh basil, 1 tsp. ground nutmeg, black pepper, salt, parmigiano reggiano, and 36
fresh spinach ravioli. In a wide, deep pan, saute' the veal in some olive oil, about 2 tbs.  Season with salt and pepper.
After 5 minutes, add the anchovy pressing them into the oil with the back of a spoon.  Anchovy HAYTAS simma down.
I specifically asked the 26 peeps at the demo last night if they tasted ANY fish in the finished sauce...a resounding,
NO.  So there.  Don't be a hayta..try it with the anchovy.  The marriage of Veal, Anchovy, Wine, Olive Oil and Garlic
is a classic combo in Italy with good reason...the flavors marry well and bring the dish to another flavor level...lofty talk
about some cheese, fish, and fat, but. the taste is pure heaven.  Ok, I've convinced you.  Add the garlic, stir and let
this cook for another 5 minutes or so.  Then sprinkle on the nutmeg...AGAIN...layering on the flavors...Genoa was
a major trading city in the old days, and spices found there way into many of the foods.  This is part of that
legacy..gentle with it..it adds a background flavor, it should not dominate the veal and tomato.


Now, deglaze the pan with the wine, let simmer a
little and add the tomatoes, crushing them with the back of the spoon.  Bring to a boil then simmer on medium
for 15-20 minutes.  Taste for seasoning.  Add the capers and 5 torn basil leaves. 


Drain the ravioli and add to the pot, blend the ravioli with the sauce and add 3 tbs. of parmigiano reggiano.
Serve.  I hope I'm achieving one of my goals which is to enlighten people to how quickly pasta sauces can
be made.  Put that bottle of Prego or Ragu down...the only sauces that require that low, slow, long cooking
are the Ragu' of Southern Italy with a variety of meats giving their love back to the tomato, and the classic
Salsa Bolognese of Central Italy...ok, made also the Ragu of Wild Boar, Duck, or Rabbit of Tuscany..but in
under 45 minutes, you can have a SPECTACULAR pasta sauce  and pasta made...making the salad
while everything else is cooking...please comment(PLEASE!!) on any pasta sauces you would like me to
blog about...I don't mind making them, you choose my next blog post!! 
So, as I eat this Ravioli di Spinaci con Sugo di Vitello e Pomodoro, I'm imagining myself a few summers
ago on a semi-air conditioned train (Italian trains are rarely well air conditioned) as it hugged the coast of
the sea, multi-colored cabanas lining the grey silver sanded beaches...painted stuccoed churches and
houses clinging to the rocky cliffs mottled with bouganvillea and sub tropical palms and poplar trees.
Tastes pretty good.