This is the region of Liguria (Northern), known partly for its seafood dishes but mainly for its fragrant herbs.  Rosemary, thyme, basil, sage, and many others are found on the many rolling hills of Liguria.

• 4 oz. (¼ pound) thin spinach noodles, uncooked
• 4 oz. (¼ pound) fettuccini noodles, uncooked
• 3 tablespoons, butter
• 1 clove garlic, minced
• 4 oz. (½ cup) tiny canned peas, drained (optional)
• ¼ pound fresh mushrooms
• ¾ cup whipping cream
• ½ teaspoon
• ¼ cup grated parmesan
• pepper to taste

1.Cook noodles in boiling salted water until they are al dente. Drain and toss with 1½ tablespoons butter. Cover and set aside.                                                                 2.Melt remaining butter in a large saucepan. Sauté garlic until golden. Spoon out garlic and discard.                           3.In the same butter, sauté peas and mushrooms over low heat for 5 minutes. At the same time, heat cream in a small pan. (Do not boil.)                                                4.Add noodles, cream, salt, and pepper to the vegetables in the large saucepan. With the pan still over heat, toss vigorously with a long handled spoon or fork.            5.Remove from heat and quickly stir in cheese. Serve on warm plates. Pass more grated parmesan cheese at the table.

• 1 15-oz. Can tomato sauce
• 1 12-oz. Can tomato paste
• 2/3 cup water
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 3-oz. Can mushroom pieces and liquid
• ½ teaspoon nutmeg
• ¼ cup sugar
• 1 pound lean ground beef
• ½ cup tomato juice or water
• ½ cup grated Parmesan cheese
• 8 oz. (½ pound) spaghetti noodles, uncooked
• 1 tablespoon vegetable oil

1.Combine tomato sauce, tomato paste, water, onion, garlic, mushrooms with liquid, nutmeg, and sugar in a Dutch oven.                                                                                       2.Bring to a boil on top of the stove. Meanwhile preheat to 250° . 3.Cover and cook sauce in the oven for two hours. (Sauce can be cooked on top of the stove if simmered very slowly.)                              4.After 2 hours, add ground beef. (You can crumble it into the sauce or shape it into meatballs about 1 in. in diameter.) Cook one hour.       5.Add tomato juice or water and cheese and cook for 20 minutes.                                                                         6.While sauce is cooking, prepare spaghetti al dente, following directions on the package. (Be careful not to overcook spaghetti. Overcooked will probably be to soft and stick together. To keep spaghetti from becoming sticky during cooking, try putting 1 tablespoon vegetable oil in the water before boiling.)                                                                 7.Drain spaghetti and place on a deep platter. Cover with sauce and serve.

• 2 10-oz. Packages frozen chopped spinach, cooked, or 1½ pounds fresh spinach, cooked and finely chopped
• 1 16-oz. Carton (2 cups) ricotta or cottage cheese
• 1 cup bread crumbs or packaged herb stuffing
• 2 eggs, lightly beaten
• ¼ cup sliced fresh mushrooms
• ½ cup chopped green pepper
• 8-oz. (1 cup) sour cream
• ½ cup spaghetti sauce, canned or homemade
• 1 pound mozzarella cheese, sliced
• ½ cup grated parmesan cheese
• 1 teaspoon basil

1.In a large bowl, combine spinach, ricotta or cottage cheese, bread crumbs, eggs, mushrooms and green pepper.            2.Preheat the oven to 350° .                                     3.Pour mixture into a buttered 9- by 13-inch baking dish and spread sour sream on top.                                              4.Pour on a layer of spaghetti sauce, using most, but not all, of the sauce. Cover with a layer of mozzarella slices.                  5.Spread remaining spaghetti sauce over the cheese slices. Sprinkle with basil and Parmesan cheese.                                                                6.Bake for 30 minutes.

• ¾ cup chilled whipping cream
• 3 tablespoons sugar
• ½ cup almond macaroon cookie crumbs
• 1 teaspoon almond extract
• 2 tablespoons chopped maraschino cherries
• ¼ cup chopped toasted almonds

   

   

   

1.Line 6 muffin or custard cups with paper cupcake liners 2.Beat whipping cream and sugar in a bowl until stiff.   3.Set aside 2 tablespoons macaroon crumbs. Fold rest of crumbs, almond extract, cherries, and almonds into whipping cream                                               4.Spoon mixture into prepared cups and sprinkle with remaining crumbs. Cover with aluminum foil or plastic wrap and freeze until firm (about 4 hours.)