FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED ARUGULA)
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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)
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
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
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)
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
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
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
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)
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
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
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
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.
More about "agnello alla fiorentina lamb florentine style recipes"
FLORENTINE STEAK (FIORENTINA) - HISTORY AND RECIPE
From philosokitchen.com
FIORENTINA STEAK | JAMIE OLIVER RECIPES
From jamieoliver.com
FLORENTINE STEAK (BISTECCA ALLA FIORENTINA)
From barbecuebible.com
BISTECCA ALLA FIORENTINA - LINDA'S ITALIAN TABLE
From lindasitaliantable.com
CRESPELLE ALLA FIORENTINA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
FLORENTINE STEAK: HOW TO MAKE BISTECCA ALLA FIORENTINA
From eataly.com
BISTECCA ALLA FIORENTINA | FLORENTINE STEAK - CHEW TOWN
From chewtown.com
ARROSTO DI AGNELLO - ROASTED LEG OF LAMB - COOKING …
From cookingwithnonna.com
CRESPELLE ALLA FIORENTINA - ITALY MAGAZINE
From italymagazine.com
BISTECCA ALLA FIORENTINA (FLORENTINE-STYLE STEAK) RECIPE
From thespruceeats.com
CRESPELLE ALLA FIORENTINA RECIPE | THE FLORENTINE
From theflorentine.net
ALLA STYLE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BISTECCA ALLA FIORENTINA: TUSCANY'S FAVOURITE STEAK
From greatitalianchefs.com
AGNELLO ALLA SCOTTADITO: ITALIAN GRILLED LAMB CHOPS RECIPE
From thespruceeats.com
AGNELLO ALLA MILANESE (PAN-FRIED LAMB CULET WITH ... - AMERICAN LAMB
From americanlamb.com
AGNELLO ALLA CACCIATORE LAMB HUNTERS STYLE RECIPES
From foodnewsnews.com
LAMB, FLORENTINE STYLE (AGNELLO ALLA FIORENTINA) RECIPE - EAT YOUR …
From eatyourbooks.com
CHICKEN ALLA FIORENTINA | RECIPE | CUISINE FIEND
From cuisinefiend.com
COSTOLETTE D’AGNELLO «A SCOTTADITO» (ROMAN-STYLE LAMB CHOPS)
From memoriediangelina.com
LAMB CHOP, FLORENTINE STYLE (COTOLETTE D'AGNELLO) RECIPE | EAT YOUR …
From eatyourbooks.com
FLORENTINE STEAK: HOW TO COOK BISTECCA ALLA FIORENTINA
From steakschool.com
BISTECCA ALLA FIORENTINA RECIPE: HOW TO COOK STEAK FLORENTINE
From blog.zgrills.com
BISTECCA ALLA FIORENTINA RECIPE: HOW TO MAKE FLORENTINE STEAK
From masterclass.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BISTECCA ALLA FIORENTINA RECIPE (FLORENTINE STEAK)
From billyparisi.com
FLORENTINE STEAK: HOW TO MAKE BISTECCA ALLA FLORENTINA | EATALY
From eataly.ca
BISTECCA ALLA FIORENTINA (FLORENTINE STEAK) - CURIOUS CUISINIERE
From curiouscuisiniere.com
RECIPES FROM VIANSA: AGNELLO ALLA FIORENTINA
From viansa.com
AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE)
From worldbestgarlicrecipes.blogspot.com
ARISTA ALLA FIORENTINA (FLORENTINE SPIT-ROASTED PORK LOIN)
From memoriediangelina.com
TAGLIATA ALLA FIORENTINA - DOMENICA COOKS
From domenicacooks.com
AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE) RECIPE
From recipenode.com
AGNELLO ALLA FIORENTINA - VIANSA
From viansa.com
CRESPELLE ALLA FIORENTINA | BAKED LAMB RECIPES, CUISINE RECIPES, …
From pinterest.ca
EASTER LAMB - AGNELLO ALLA CACCIATORA RECIPE | VISIT TUSCANY
From visittuscany.com
AGNELLO ALLA ROMANA, ITALIAN LAMB RECIPE - ITALIAN FOOD
From cfood.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love