It is one of the oldest Italian regional cuisines and many of its dishes still preserve the original recipes.
The most famous Florentine recipe in the world is the classic Florentine steak. But well-known recipes are also ribollita, lampredotto and many others.
The classic Florentine appetizer is made up of croutons like black crostini, tomato and mushroom crostini, various sliced salami and mixed cheeses.
Let's start with the first courses.
300 grams of Tuscan bread (without salt) possibly at least 2 or 3 days.
1 red onion
3 celery ribs
4 medium carrots
700 grams of cannellini beans
2 cloves of garlic
1 bunch of black cabbage
150 grams of chard already cooked
half of a cabbage
2 tablespoons of tomato paste
2 ripe tomatoes
thyme, salt, pepper and olive oil as required.
1 sprig of rosemary
Cannellini beans should be used dry and soaked for at least 24 hours before preparation. However, cannellini beans that are already boiled are commercially available.
However, whether those after 24-hour soaking or canned ones are used, they should be placed in a rather large pan with a couple of tablespoons of olive oil, the peeled and crushed clove of garlic and the rosemary sprig. At this point add water to cover the beans and cook for at least an hour with a lid, adding a little water if necessary.
When cooked, add salt and pepper, remove the garlic and the rosemary sprig. A third of beans remove them whole and set them aside, blend the remaining beans with a mixer to obtain a rather liquid sauce that you will put on while cooking the soup.
We are now preparing the base for the sauce. Cut and finely chop the onion, celery ribs and carrots and cook the mince in olive oil for a few minutes until the vegetables are golden brown. Add the peeled and diced potatoes to this point. Cook over medium heat and then add the tomatoes peeled, seeds and crushed and the tablespoons of tomato paste.
Finally, add the black cabbage, the savoy cabbage and the chard cut as finely as possible. Now add the bean sauce you have kept aside, put the lid on and cook for about 1 hour, stirring occasionally and adding a little water if needed. At the end of cooking, adjust the salt and pepper. add the whole beans that you have kept aside and remove from the heat.
Put a couple of slices of bread on the bottom of a tureen and pour 2 or 3 ladles of soup, put a couple more slices of bread and more soup until the ingredients are finished.
Allow to cool and put the bowl in the refrigerator for at least a couple of hours. This will serve to firm up the soup and to absorb the components to the bread. After this time, heat the soup in a pan and serve hot with a drizzle of olive oil, a few thyme leaves and those who like thin slices of fresh onion.
It’s the typical dish par excellence in Florence where it is cooked as a true cult. The most suitable animal for Florentine steak is the Chianina beef. The classic steak is cut from the veal loin to be precise from the fillet or sirloin and is that piece of meat with T-shaped bone. It is cut quite thick, at least 5 centimeters and tradition has it that it should be cooked on the grill of coal.
The meat must be removed from the refrigerator at least 3 hours before cooking it, it should be dried with absorbent paper and massaged with a little olive oil, to prevent it from sticking to the grill, which must be hot when you put the steak on.
It must be cooked a few minutes on each side, around 5 or 6 and turned once only. Turn it around trying not to puncture it to prevent juices from coming out. Put just a little salt just brought to the table. Cutting the steak you notice that on the outside it is brown in color and with a crunchy surface, whereas internally it is a tender pinkish pulp.
800 grams of tripe ready for cooking cut into strips
1 small red onion
1 stalk of celery
400 grams of peeled tomatoes into small pieces
1 clove of garlic a
few fresh basil leaves
half a glass of dry white wine
1 bay leaf
salt, pepper and olive oil just enough
butter as required
meat broth just enough
grated Parmesan cheese as needed
Finely chop the celery rib, onion and carrot and brown vegetables about ten minutes with some oil and butter and the bay leaf.
Meanwhile, wash the tripe very well under running water and cook in the fried vegetables for at least 5 minutes, stirring often. After this time, wet the tripe with half a glass of white wine, raise the heat and let it evaporate completely. At this point add the peeled tomatoes into small pieces and cook for about an hour and a half, adding a little meat broth every now and then. At the end of cooking add a few leaves of basil and serve very hot. Then season with a nice sprinkling of grated Parmesan cheese.
Anyone who goes to visit Florence cannot help but notice the many kiosks on the streets that
show off the classic sandwich filled with lampredotto. Lampredotto is the calf's stomach whose fat and lean parts are expertly cooked and served in sandwiches.
But we can also prepare it at home.
3 rib of celery
3 medium carrot
1 red onion
2 ripe tomatoes without skin and seeds
1 bunch of basil
1 bunch of parsley
salt and pepper as required
Wash very well under running water lamprey. Meanwhile put the vegetables (celery, onions and carrots) in a rather large pan, cut into small pieces, the tomatoes cut into small pieces, the bunches of aromatic herbs and the cloves. Cover everything with cold water and boil on the fire. Also add the lampredotto and cook over medium heat for about an hour when the water is boiling. When it is cooked, remove the lampredotto from the water and cut it into thin slices. Lightly wet the slices with the cooking water and serve on the table. Usually lampredotto is served with green sauce or a spicy sauce.
This typical dish of Florence is very old, we speak about the fourteenth century. and can be tasted in the typical Florentine trattorias still in the original recipe.
600 grams of beef cut into small pieces
3 or 4 glasses of red wine
5 cloves of garlic
1 bunch of smells made of sage and rosemary
3 or 4 bay leaves
4 medium ripe tomatoes
2 tablespoons of black pepper grains of
salt and pepper as required
Olive oil as required
Cut the meat into pieces of 2 or 3 centimeters and place it in a large bowl together with the peeled and crushed garlic cloves, the peppercorns and the wine red. Let the meat marinate for about an hour.
At this point transfer everything to a pot (the tradition would like it to be a crock pot) and put it on the fire with a little olive oil, adding the bunch of smells, bay leaves, tomatoes deprived of skin and seeds and small pieces. Adjust the salt and pepper and cook over low heat with the lid for about 3 hours. After this time, serve very hot, accompanying the peposo with boiled and seasoned cannellini beans with a pinch of salt and olive oil.
Let's move on to desserts now.
It is a creamy and soft cake that is usually made during the carnival period. Tradition has it that the symbol of Florence, the lily, is reproduced on the surface of the cake with icing sugar.
150 grams of sugar
250 grams of flour
60 grams of olive oil
60 grams of whole milk
1 sachet of baking powder
1 packet of vanillin
salt as required
Beat the eggs with sugar for a very long time (preferably with an electric mixer) until the mixture is frothy and double in volume. Add the oil and milk slowly, stirring constantly. Now put the juice of an orange and slowly incorporated the flour, the grated rind of an orange, the sachet of baking powder and the sachet of vanillin. Add a pinch of salt and mix well.
Put the mixture in a 26 cm cake tin and then in a preheated oven at 180 degrees for about 20 minutes. To check the cooking it is always good to do the toothpick test. Take a toothpick and put it in the cake, if it comes out dry the cake is cooked.
Dust the schiacciata with icing sugar.
The exact reason why this cake is so called is not very clear. Certainly it is for its shape, one half of a sphere, but some say that it refers to the helmet worn by the infantry in the fifteenth century which was called precisely zuccotto. Others instead to the homonymous headgear of the high prelates.
80 grams of flour
130 grams of sugar
3 eggs at room temperature
20 grams of butter at room temperature
the grated half lemon peel
1 packet of vanillin powder
a little alchermes liqueur
500 grams of whipping cream
20 grams of bitter cocoa powder
2 tablespoons of icing
sugar sugar as
needed chocolate drops
Assemble the eggs with the sugar until the mixture is frothy, add the flour incorporating slowly. Meanwhile melt the butter, then let it cool before adding it to the mixture together with the grated lemon rind and the powdered vanilla extract. Put the mixture in a 24 cm cake tin and bake in a preheated oven at 180 degrees for about 40 minutes. Once removed from the oven, let it cool completely.
We divide the whipping cream into two parts. We begin to mount the first half by combining the chocolate drops and 1 tablespoon of sugar. Then we assemble the second part of cream by combining the bitter cocoa and sugar, about 1 or 2 tablespoons based on personal taste.
Take the sponge cake and cut it into slices of about 1 centimeter with which we are going to line a zuccotto mold or a hemispherical-shaped mold, where we will first put a sheet of baking paper. Brush the surface of the sponge cake with alchermes liqueur.
Pour the whipped cream part with the chocolate drops inside and create a hollow in which to put the cream with the cocoa. We close the surface with a layer of sponge cake soaked in alchermes liqueur and refrigerate at least 3 hours before bringing it to the table.
A tasty variation involves replacing the whipped cream filling with sheep's milk ricotta, which is sweetened and filled with candied fruit.
Once removed from the refrigerator, it should be turned upside down on the serving dish and placed on the surface of the icing sugar or cocoa powder and garnished with liquid chocolate and flakes of almonds or chopped hazelnuts.