A Taste of Tuscany
Tortino di carciofi – Artichoke Frittata
June 9, 2020

This week’s culinary delight from GG’s recipes comes in the form of a tortino, or frittata. Simple ingredients make for delicious flavor. The dish can be enjoyed morning, afternoon and night!

If these innovative yet classic recipes appeal to your creative side, head over to our blog, “How to Expand Career Options with a Career Certificate?” to explore professional opportunities through SAI. A Career Certificate will not only set you apart in the professional realm, but will offer you potential for personal growth in an international setting.

As they say around the tavola in Florence – buon appetito!

Tortino di carciofi – Artichoke Frittata

Serves 4

A Taste of Tuscany - Artichoke Omelette
4 eggs
4 artichokes
2 tbsp grated parmesan
2 tbsp milk
fresh grated pepper

To clean the artichokes, begin by removing the outer leaves to obtain the hearts. Cut away about 3/4 inch of the ends. Peel the rounded part at the bottom of the artichoke, and cut the stems. Do not throw away the stems, peel them and slice into small pieces. Remove the inner hairs with a sharp knife and keep the artichokes in water and lemon juice for 15 minutes. Drain, dry, and dredge in flour.
Heat the olive oil in a pan and sauté the artichokes. Season with salt and pepper. In the meantime, beat the eggs in a large bowl and add parmesan, salt, pepper, and milk. Once the artichokes are golden and browned, place them on paper towels to absorb the excess oil. Once cooled, add them to the egg mixture. Reheat the pan (there should be some leftover oil from the artichokes) and pour in the frittata mixture. Cook over medium heat, prick the surface of the frittata to allow the runnier part of the egg on the surface to cook more evenly. Cover and continue cooking for 5 minutes. When the mixture is solid enough, turn over the frittata, the less-cooked side down. Let the other side cook for 3-4 minutes and re-flip the frittata back on the serving dish. The frittata is more tasty if it remains tall, otherwise if it’s too short it tends to burn. If turned over before it’s solid enough, it will break during flipping.

Gabriella Ganugi is an architect and the founder of Florence University of the Arts – The American University of Florence, which includes the Apicius School of Culinary and Hospitality Studies. Gabriella is the recipient of the 2010 AIAE Association of Italian American Educators “Educator of the Year” award and the Florence Chamber of Commerce award for extraordinary female entrepreneurs. She also received in 2012 special recognition from the University of South Florida – the USF President’s Global Leadership award – for her efforts in cultural and international crossovers in education. Her memoir, “The Girl Who Counted Ants: Meditation in the Kitchen” published by Ugo Mursia Editore in Italy, recounts the story of a young Tuscan girl who grew up to make an impact on international education. She lives in Florence and New York City.

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