European Stars And Stripes (Newspaper) - August 20, 1986, Darmstadt, Hesse                                In e cooking with a twist Mara steamed for a Tomato baled Spaghetti sauce. Talian Olive Oil Nancy Harmon Jenkins a York times3 live Oil is Good for you. Indeed the latest research indicates thai Olive Oil is probably better for you than any other kind of fat. The reason is simple. Basically there Are three types of fat saturated As in butter Joiner animal fats  As in vegetable and certain fish oils and Mono unsaturated As a in Lilied in Olive Oil. Saturated fats increase blood fes Lerol Levels while polyunsaturated and Mono Tumalad Las decrease those Levels. But Mono. Yturales seem to go one step further while they Jear to decrease the level of damaging Bdl Low Tetly Lipoprotein cholesterol in the blood they also Mlo preserve the level of be Nelicia Hal High a a Lipoprotein cholesterol. Olyun satiates Fease Levels of Bolh. Or All its beneficial effects however dive Oil is still a ind Tat All fat is what you should be trying to Tjce in your mean preparation. So rather Han adding t ail to your diet use it As a subs flute Jar Wilher f ats. Tivo Oil is graded according to its acid Content. The a Quality Oil is extra Virgin which Means simply that ii contains no More than 1 percent of oleic and  say the Linest of the extra Virgin oils bid pressed meaning no hot Waler has been Job to extract them from the first pressing of the. Some extra Virgin Oil is also in Lite de which 8 it a Greener More Olive like color. E most obvious Way to use extra Virgin Oil is to a salad of Crisp fresh greens and raw i Eger fattes. A the dressing in the Bottom of an empty salad i with a til la chopped garlic Salt and Pepper in you i end vinegar or Lemon juice. You could also add a spoonful of Good Dijon style Mustard of a heaping Labi spoon of crumbled Blue cheese but keep in simple the Good clean flavor of the Oil should predominate and anything else should merely accent that taste. Toss the clean dry salad vegetables in the bowl just Belore serving take a tip from the Lla lians and add a Dollop of Olive Oil instead of Butler to a plate of steamed Green vegetables spinach Chard or Broccoli Are All Good or Over a gently poached fillet of White meat fish. Virgin Olive Oil has an acid Content of 3.3 percent or less. Pure Olive Oil according to he International Olive Oil Council is anything above that. These oils Are less expensive than the highest Quality and have a less pronounced flavor. The Tesser Grade oils Are Good for Cocking and can be used in any recipe that Calls for tight sauteing medium to medium Low is the Best heat to use. Higher temperatures May adversely affect the flavor of Olive Oil. Tio from the italians Rocchietta Alla Barese is a Southern italian Pas la dist thai uses Olive Oil of advantage. Orc Chick la the name Means Little ears Are round disks of pasta with a dimple in the Middle. If you can t find them use Small pasta shells instead. Clean Wash and chop a Bunch of Broccoli Rabe regular Broccoli will also do. Boil in until Lander then Drain saving the Broccoli water. Cook a Pound of pasta in this water adding fresh water is necessary while the pasta Cooks warm a crushed Clove of garlic a tumbled dried hot Pepper and four to six Anchovy fillets in a third of a cup of Olive Oil mashing the anchovies Inlo the Oil add the greens and mix we l. When the pasta is done Drain it and immediately add the greens. Mix Well and serve immediately. This should make four to six Servings depending on How hungry people Are. Step by step by Pierre Franey Ravioli at their choicest no of the mos t  and delicious restaurant dishes i1 Ravioli not the Standard cheese filled squares smothered with Tomalo sauce hut  Ultra thin Ravioli homing everything from Iru los and Oie gras to scallops shrimp Duck lobster and More anyone who has Ever rolled Oul Ravioli dough by hand knows How difficult it is to make in extra Ihm and uniform All Over some of the lightest Ravioli i Ever tried were at the Maurice a French restaurant in the hotel Parker mud in when pressed about the technique. Chris Lian delo Ivnor. The former chef confided his secret won Lon skins to said we use won Lon skins that we buy in Chinatown ii would he impossible to Roll out dough As thin is those " inn Ion wrap pois. Available at Many supermarkets and Oriental groceries Are Perlecy vehicles Lor Lurnig leftover vegetables or meat Inlo memorable delectable Ravioli carrots. Eggplant spinach Long Loos pork Chicken Lamb All can to diced seasoned and enclosed in the dough Light flavorful sauces can he made quickly especially with an electric blender the following method of making Ravioli is a simple one any Home Cook would urn there arc a few Ficks to working with these fragile won ton wrappers they must be Slor cd in the refrigerator and wrapped in an Airt Ruhl Container the thin Neil ones last Only several Days Hclare they begin o Day out. 50 in you plan to keep i hem Tong or Placo Thorn Well wrapped in Iho irn Lucr when working with idiom always keep uni sed wrappers coveted Wilh a Damp Folh or Towel to Kerp  irom dining Oul arid Cru Kinaj Lay one Ravioli Akin on a dry surface thai is lightly dusted with flour. Coal the surface of the dough with egg Wash an egg Yolk beaten with a dash of water. Place a dab of tilling in the Middle. Ley the second skin Over the top and crimp the de gig around the tilling with four tin get so it is Well sealed. Trim excess dough with a knife or paste Cutter. Repeat with Trio rest of the Altans and the tilling. As you make the Ravioli place them on paper Tow Els or a dry cloth end cover with plastic wrap. O poach the Ravioli five or sin at a time. In lightly salted boiling water until they Rise to the surface. Drain and serve. The stars and stripes Page 15