Italian Beef Florentine Recipes

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BEEF FLORENTINE



Beef Florentine image

This is a recipe my Mother made often. The teenagers around my house inhale it. I usually saute the onion in a little butter before adding it to the dish and I microwave the spinach.

Provided by Sarah Boothe

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 cups medium egg noodles
1 ½ pounds ground beef
2 cloves garlic, chopped
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
2 (8 ounce) cans tomato sauce
½ cup water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container cottage cheese
¼ cup chopped onion
2 tablespoons grated Parmesan cheese
8 ounces 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
  • In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
  • Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Nutrition Facts : Calories 574 calories, Carbohydrate 17.2 g, Cholesterol 136.9 mg, Fat 39.4 g, Fiber 3.1 g, Protein 37.7 g, SaturatedFat 17.6 g, Sodium 1110 mg, Sugar 4.4 g

FLORENTINES (ITALY)



Florentines (Italy) image

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine

Number Of Ingredients 10

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
2 to 4 ounces semisweet chocolate, chopped

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  • Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
  • Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
  • Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
  • Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
  • Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
  • For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
  • For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

FLORENTINE STEAK



Florentine Steak image

Florentine steak is undoubtedly one of Florence's gastronomic jewels! If you love meat, you should definitely try this fantastic recipe.

Provided by Redazione Web

Categories     main course

Time 20m

Yield 4

Number Of Ingredients 4

2 Florentine steaks (3 lb each)
Extra-virgin olive oil
Salt
Pepper

Steps:

  • Sprinkle both sides of the meat with a drizzle of high-quality extra-virgin olive oil. Place the steaks on a red-hot grill and roast over a very high heat for 3-5 minutes - depending on how you like your steak cooked. (A true Florentine steak must be rare, however.)
  • Then turn them over and salt; continue cooking for another 3-5 minutes. Rotate them once more to salt the other side.
  • Once the steaks have finished cooking, let the meat rest for a few minutes before cutting it, so that its juices are redistributed inside. Transfer to the serving dishes and season with a drizzle of oil, ground pepper and some roasted porcini mushrooms, potatoes or cannellini beans (depending on personal preference).

BEEF FLORENTINE



Beef Florentine image

I got the original idea for this recipe from "Home Cooking" cook book and have developed it through the years to one of our favorites. It is wonderful. I'm sure anyone who tries it will add it to their list of favorites.

Provided by mewmew

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

1 lb lean ground beef or 1 lb ground sirloin
1 (28 ounce) can crushed tomatoes, with puree
1 tablespoon extra virgin olive oil
3 cloves garlic (per taste)
3 tablespoons tomato paste
1 tablespoon sugar
1/4 teaspoon nutmeg
1 tablespoon oregano
salt and pepper
9 ounces fresh spinach, trimmed
2 eggs
1 lb small curd cottage cheese
2 cups Italian cheese blend (4 cheese mixture)
1 teaspoon salt (kosher)
1/2 teaspoon pepper
8 phyllo pastry sheets

Steps:

  • SAUCE Place olive oil in large skillet.
  • Add garlic and brown for about 2 minutes.
  • Add ground beef and brown.
  • Drain off excess grease.
  • Add crushed tomatoes.
  • Add tomato paste.
  • Add nutmeg, oregano and salt and pepper to taste.
  • Simmer for at least 1 hour.
  • While this is cooking prepare the filling.
  • FILLING Trim ends from spinach.
  • Cook until wilted.
  • Drain off all excess liquid and squeeze dry.
  • Beat 2 eggs.
  • Add cottage cheese and spinach.
  • Add 1 cup of Italian blend cheese.
  • Salt and pepper.
  • CRUST Pre-heat oven to 350 degrees.
  • Spray a 13x9 pan (preferrably glass) with non stick spray.
  • Pour sauce into pan.
  • Top with filling.
  • Cover with rest of cheese.
  • Take one sheet of Phyllo at a time and brush with melted butter until you have 8 layers.
  • Bake at 350 deg.
  • for 1 hour or until top is golden brown.
  • Let stand for at least 15 minutes.
  • Cut into squares and serve.

ITALIAN BEEF FLORENTINE



Italian Beef Florentine image

This version of Beef Florentine used chuck patties instead of steak, which makes it easy and quick to prepare. It goes well with a fresh salad and garlic bread or rolls.

Provided by TasteTester

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup flour
2 eggs
1 1/2 cups panko breadcrumbs
2 teaspoons italian seasoning
1/8 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 beef chuck, patties (about one pound)
3 tablespoons olive oil
1 1/2 ounces garlic and herb sauce mix (1 packet, such as Knorr brand)
1 1/2 cups milk
2 tablespoons unsalted butter
2 cups baby spinach leaves (prepackaged)

Steps:

  • Place flour on a plate. Beat eggs gently, in a shallow bowl, until blended. In another shallow bowl, mix Panko bread crumbs, Italian seasoning, onion powder, salt and pepper.
  • Preheat large saute pan on medium-high 2-3 minutes. Dip patties in flour (coating both sides), then dip in egg mixture, allowing excess to drip off. Finally, dip into Panko bread crumb mixture.
  • Place oil in pan; swirl to coat. Add patties to pan and cook 2-3 minutes on each side to brown.
  • Reduce heat to medium; cook 2-3 more minutes on each side, until cooked through.
  • Meanwhile, combine sauce mix and milk in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; stir in butter and spinach. Cook 2-3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)



Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

  • Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  • Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  • Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  • Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  • To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

FLORENTINES



Florentines image

Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift

Provided by Katy Gilhooly

Time 45m

Yield Makes 20

Number Of Ingredients 9

50g salted butter
50g light muscovado sugar
50g golden syrup
50g plain flour
50g glacé cherries, chopped
75g flaked almonds
50g pistachios, chopped
2 oranges, zested
175g dark chocolate

Steps:

  • Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
  • Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
  • Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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