Rotolo Alla Fiorentina Recipes

SEA BASS ALLA FIORENTINA

Steps:

• Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
• In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
• Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

ROTOLO ALLA FIORENTINA

Steps:

• Preheat oven to 375o. In a large skillet, melt butter and cook onion and mushrooms over medium heat, stirring occasionally, until liquid from mushrooms cooks off. Remove from heat; stir in remaining ingredients.
• EXCEPT lasagna and sauce. Spread ½ cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside.
• In 13 X 9-inch baking dish, spread ½ cup Tomato sauce. Arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling.
• To serve prep plate with some sauce, cut in half and stand on cut end.
• Serve with remaining Tomato sauce, heated. Garnish with some chopped spinach.

SPINACI ALLA FIORENTINA (SPINACH FLORENTINE STYLE)

Steps:

• Make a balsamella by melting the butter in a heavy saucepan on low heat. When the butter reaches the frothing point add the flour. Mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but I find I get less lumps if I add a little at a time whisking continuously -- your goal is a nice creamy sauce. Remove from heat an cover until needed.
• Make sure spinach is clean and cut out any tough stems. Chop coarsely.
• Place olive oil in a pan and warm on medium heat. Add the garlic and spinach. Toss and cook until wilted and the garlic is lightly browned.
• Toss the spinach with the balsamella. Add the cheese, nutmeg salt and pepper to taste.
• Butter the bottom and sides of a 13 1/2 X 8 3/4 inch baking dish.
• Pour the spinach mixture into the dish and bake in a preheated 375 F oven for about 25 minutes. The top should be a little brown and bubbling.

CANNELLONI FIORENTINA

Steps:

• Combine ricotta, spinach, egg, 1/2 the parmesan and seasonings; mix well.
• Fill cannelloni tubes with this mixture.
• Spread 1/2 the pasta sauce in a baking pan and arrange stuffed cannelloni in single layer over it Cover the cannelloni with the remaining sauce, making sure to cover all pasta Sprinkle with remaining parmesan.
• Cover with foil and bake at 350 for about 45 minutes.

AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE)

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.

ROTOLO ALLA FIORENTINA

Steps:

• Preheat oven to 375f. In a large skillet, melt butter and cook onion and mushrooms over medium heat, stirring occasionally, until liquid from mushrooms cooks off. Remove from heat; stir in remaining ingredients EXCEPT lasagna and sauce. Spread ½ cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside. In 13 X 9-inch baking dish, spread ½ cup Tomato sauce. Arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling. Serve with remaining Tomato sauce, heated.

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!

FLORENTINE STYLE BACCALà

Steps:

• PREPARATION:.
• Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
• When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
• Baccalà alla fiorentina is often served with plain boiled chick peas.
• If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.