Agnello Alla Fiorentina Lamb Florentine Style Recipes

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FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED ARUGULA)



Funghi alla Fiorentina (Seared Mushrooms with Wilted Arugula) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons olive oil
8 ounces mushrooms, such as royal trumpets, cleaned and cut into 1-inch pieces
Kosher salt
1/2 cup dried cranberries
1/3 cup chopped toasted walnuts
4 cups packed baby arugula

Steps:

  • Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.

RAGù DI AGNELLO (LAMB)



Ragù di Agnello (Lamb) image

Provided by Oretta Zanini De Vita

Categories     Sauce     Lamb     Pasta     Tomato

Number Of Ingredients 17

For the condimento:
1 white onion
1 small carrot
1 small rib celery
a few sprigs fresh marjoram
3 fresh sage leaves
1 small sprig fresh rosemary
6 tablespoons extra virgin olive oil, preferably medium fruity
1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
1/2 cup (100 milliliters) dry white wine
1 1-pound (450 grams) can peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
1 heaping tablespoon minced fresh flat-leaf parsley

Steps:

  • Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
  • Add the meat and brown gently, stirring.
  • Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
  • Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
  • Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
  • Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.

CANNELLONI FLORENTINE



Cannelloni Florentine image

A delicious dish of veal stuffed cannelloni in a quick marinara sauce.

Provided by LADYNOCTURNE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 4

Number Of Ingredients 22

1 (8 ounce) package cannelloni pasta
8 ounces ground veal
2 carrots, chopped
½ stalk celery, chopped
½ yellow onion, chopped
10 ounces spinach, rinsed and chopped
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1 cup roma (plum) tomatoes, diced
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (16 ounce) can Italian-style diced tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
  • Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
  • Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
  • While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 778.5 calories, Carbohydrate 61.9 g, Cholesterol 130.6 mg, Fat 42.8 g, Fiber 7.5 g, Protein 26.5 g, SaturatedFat 18.8 g, Sodium 1771.9 mg, Sugar 10.8 g

AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE)



Agnello Alla Fiorentina (Lamb Florentine Style) image

Another recipe from another book. Your guess is as good as mine as to which one. This is a wonder lamb recipe tho, be sure to serve it with a good bread to sop up the gravy. You can use chops for this, shoulder, chunks, whatever.

Provided by Ilysse

Categories     Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 lbs baby lamb
2 ounces pancetta or 2 ounces prosciutto, diced small
2 medium garlic cloves, chopped
6 fresh sage leaves (more or less) or 6 dried sage
1/4 cup olive oil
1 cup dry white wine
salt & pepper

Steps:

  • Heat oil in pan large enough to hold all the lamb.
  • Add pancetta and saute for a few minutes.
  • Add garlic and sage and saute a minute more before adding the Lamb.
  • Brown lamb on all sides then add all the wine.
  • Season to taste cover and cook for about 15 minutes to 1/2 hour.
  • Just before ready to serve turn heat up, uncover and reduce sauce by half.
  • Serve with sauce poured over the lamb.

Nutrition Facts : Calories 847.3, Fat 58.5, SaturatedFat 20.5, Cholesterol 240, Sodium 183.5, Carbohydrate 2, Sugar 0.6, Protein 63.9

RIGATONI FLORENTINE



Rigatoni Florentine image

A pasta recipe with roasted garlic in a tangy, pink sauce.

Provided by Mary

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 8

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
3 cloves garlic, chopped
1 pint heavy cream
26 ounces spaghetti sauce
10 ounces fresh spinach, washed and chopped
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
  • Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

Nutrition Facts : Calories 777.8 calories, Carbohydrate 56.9 g, Cholesterol 170.4 mg, Fat 45 g, Fiber 5.1 g, Protein 37.5 g, SaturatedFat 20.5 g, Sodium 588.1 mg, Sugar 10.3 g

AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)



Agnello Alla Cacciatore (Lamb Hunter's Style) image

I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.

Provided by Ilysse

Categories     Lamb/Sheep

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs boneless leg of lamb, trimmed,lamb stew meat works well,i have also used chops with the bone and it works just as well jus
1 large onion, peeled and chopped (any color but green)
2 cloves garlic, peeled and chopped,to taste
6 fresh sage leaves, chopped (dried can be subed in a pinch)
1/2 cup olive oil
1 cup dry white wine
1 (2 lb) can diced tomatoes, drained (get the best you can afford)
salt and pepper
red pepper flakes, to taste (a little will go a long way)
2 large egg yolks

Steps:

  • Heat oil in heavy casserole and saute onion until soft.
  • Add garlic and sage, saute a minute or two more.
  • Add lamb and brown on all sides.
  • Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
  • Lower heat and let reduce for 5 minutes or so.
  • Add tomatoes and season with salt, pepper, and pepper flakes.
  • Cover and simmer for 1 hour.
  • When the meat is cooked and soft remove the pan from the heat.
  • Beat the egg yolks into the sauce.
  • Serve hot and enjoy!

PORK CHOPS ALLA FIORENTINA



Pork Chops alla Fiorentina image

This might be my favorite way to get Jade to eat some spinach. The mascarpone keeps it light while adding a creaminess that marries all the flavors together into a luscious sauce. It's in our rotation year-round.

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

2 to 3 bone-in pork loin chops (about 12 ounces each)
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, thinly sliced
2 cloves garlic, smashed, peeled and cut in half
One 5-ounce container baby spinach, roughly chopped
1/2 cup mascarpone cheese
4 teaspoons freshly squeezed lemon juice (about 1/2 large lemon)

Steps:

  • Remove the pork chops from the refrigerator 30 minutes before cooking.
  • Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
  • Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
  • Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.

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