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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."
~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise
Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
by Lori De Mori
Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine. |
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All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you. |
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Recipe - Tuscan Artichoke and Pepper Pie
by Jane Lynn
"Yummy! Really great with the Tuscan roast lamb or Tuscan style steak or fish or anything! It is a great brunch dish too."
Tuscan Artichoke and Pepper Pie
Recipe Submitted by Jane Lynn.
Serves 4.
2 tablespoons olive oil
2 cans artichokes, drained and halved
1 coarsely chopped red bell pepper
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon black pepper
5 Eggs
Dash Tabasco sauce
1/4 cup half and half
2 tablespoons flour
1/3 cup grated Fontina cheese
1/3 cup grated Parmesan cheese
Pinch nutmeg
Saute the artichokes, bell pepper, oregano, basil, salt, and pepper in the olive oil. Place in a buttered casserole dish or deep dish pie plate. Beat the rest of the ingredients together. Pour over the vegeteables. Bake at 350 degrees until a knife comes out clean.
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