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[tag]Italian Cooking Tuscany[/tag] by Elizabeth Cornish is a relatively small (96 Pages) book published by a company that calls itself, ?International Gourmet.? It?s a great little book filled with the traditional dishes of that area of Italy that borders on a section of Italy called Tuscany. Tuscany is an area of Northwest central Italy that borders on a section of the Mediterranean called the Tyrrhenian sea. The two most well known cities in Tuscany are Florence and Pisa. Because of the Late unification of Italy, the various sections of Italy developed unique forms of self Identification. Not the least of which is the rich variety of Italian cooking. This book is a great formulation of typical Tuscan cooking, covering recipes employing ?local? ingredients, produce and flavors. The book emphasizes traditional Tuscan dishes and methods of cooking. Antipasti, Zuppas, Pesche, Pasta etc. etc. In addition, it?s well written and the recipes are easy to follow. I was especially impressed by the variety of pasta Recipes in the book.

Kovens Artichoke Frittata

3 TBLS XV Olive Oil
12 OZ Marinated Artichoke Hearts (check the shelves at your market) Drain & Chop
1 Med. Onion, chopped
4 cloves Garlic, chopped
1/2 cup Italian Parsley, Chopped
8 Eggs, beaten
1/2 Cup Cracker Crumbs
1 cup Jack Cheese, grated
1 1/2 cups Italian Cheeses, grated
*Romano, Parmesan, Mozzarella, Provolone, ETC.

The Process:

In a pan, saute the onion and garlic together, in the olive oil until glowing and soft. Oil a baking dish, (9×12 or anything close to it). Add all of the above ingredients to the beaten eggs, except 1 cup of the mixed cheeses. MIx it well, sprinkle the remaining cheese over the top. Add a bit of paprika over it all to give it a bit of flavor and color. I cover it all with a bit of aluminum foil and place it in your preheated (350?) Oven and bake for about 35 min. Test with a knife blade. It will come out clean after insertion, if the dish is done.

ENJOY!!!

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