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Listmates:

Today's New York Times Magazine (7/18/2004) has an article in the
Food Section entitled "Italian for Beginners" by Julia Reed.  CAUTION
to get the article with recipes online you will need to register at
http://www.nytimes.com  Registration is free.  After registering
click on the "Magazine" heading in the left hand column.  Then you
will be at the Index and the article is listed.

IF YOU DON'T WANT TO REGISTER, then you can look for the Sunday NY
Times in the library or find someone who gets it.  The recipe source
books are noted so you can double check the cookbooks as another
option.  I have no idea of how they were adapted--all say "adapted
from."

There are three recipes and they are all GF:
1. Sformata di Ricotta - adapted from " Italian Easy:  Recipes from
London's River Cafe"
This is a cherry tomato and ricotta cheese dish.  The picture is great.
2.  Roman Steaks - adapted from "Mediterranean Cooking" by Paula Wolfert
Rib-eye steaks with garlic, rosemary, and lemon.
3.  15-Minute Chocolate Cake - adapted from "Italian Easy:  Recipes
from London's River Cafe"
This is a flourless cake made with chocolate, butter, and eggs.  In
the article the author describes this as "sheer haven out of three
ingredients."

Betsy
Austin, Texas

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