Florentine meat dishes
Tuscan cuisine is rich in tradition, and the most interesting of them relate to the preparation of meat dishes. In many cities this region has its historical features in the treatment of a variety of food.
Give some useful examples:
Breast of lamb Florentine
Breast area of a carcass of lamb thoroughly clean, free from bones. Then stand it in sour milk (preferably cow’s, and sheep but is allowed) for 12 hours. After removing the brisket, washed and put it on a tilted surface under pressure in the expanded form. After 40 minutes, sprinkle the brisket with salt and black pepper on both sides.
During the preparation of the brisket boil the spinach, strain, mashed to a smooth paste and fry in cow butter.
This spinach weight layer 1 cm cover the meat, top with spinach include thinly sliced fresh tomatoes, peeled. Sprinkle with grated hard cheese.
Then the breast is rolled up and tied with a strong thread in three places, placing the loaf on the baking sheet so that it was easy to turn. Roast in the oven for 35 minutes, often dampening the formed juice.
After frying the finished brisket basted with tomato sauce, cut the meat slices. Served with boiled potatoes, sprinkled with melted cow’s butter and posypailo chopped green onion and mint leaves.
Tomato sauce served in a gravy boat.
On 4 portions: breast of mutton – 700 g, spinach – 230 g tomatoes 120 g tomato sauce – 200 ml butter – 120 g, onion, peppermint – 20 g Salt and pepper – to taste.
Veal tenderloin cut into strips across the grain, fry in cow butter with onions and added at the end of a red sweet pepper varieties, sliced.
Form, sprinkled with breadcrumbs and grated cheese, cover the inside fresh dough, rolled thin layer. Boiled potatoes, diced, put on the bottom of the mould, then a layer of veal with peppers and onion, basted with melted cow’s butter, sprinkle with grated soft cheese “Emmental” and tightly cover the form with a thin layer of dough. Bake in the oven for 20 minutes.
Served with capers, black olives, fresh tomatoes, cut them into wedges and placing in a semicircle on the plate around the baked veal, cut into portions.
For 4 servings: beef – 400 g, onions – 50 g, pepper the Peninsula (type of pepper) – 30 g bread crumbs – 40 g grated cheese for coating shaped – 50 g soft cheese – 60 g boiled potatoes – 200 g, the dough – 220 g, capers – 70 g olives – 75 g, fresh tomatoes – 180 g
Beef with chicken croquettes
Young beef, cut into cubes with a thickness of 2 cm and length 8 cm is necessary to sprinkle with lemon juice and fry quickly in olive oil, not leaking lots of juice.
Finely slice the carrot, onion, and 3 cloves of garlic, put it in the skillet where fry meat, remove the beef and dry it.
On a separate pan to cook the croquettes of chicken breast.
To do this, slice the meat diamonds and dip them in the batter. To prepare the batter enough to take 80 g of wheat flour, prisolit it, dilute with milk until thick cream. Fry croquettes on both sides size until the brown color, remove from the pan and dry.
In a pot with the vegetable stabilizing to pour a Cup of strong beef broth, lay the beef and simmer on low heat for 35 minutes. 5 minutes before the end of extinguishing to enter the cream and sprinkle the meat mustard seeds.
You need to ensure that the cream does not boil. Then remove the beef, placing it on the lettuce leaf between the cubes of beef put chicken croquettes.
The ready dish is garnished with cooked asparagus, slices of lemon.
Cream sauce served in a gravy boat.
For 4 servings: beef – 600 g chicken breast – 250 g onions – 100 g carrots – 80 g, olive oil – 40 g broth – 200 ml wheat flour – 80 g milk – 60 ml cream – 50 g, mustard seeds – 10 g
Garnish: asparagus boiled – 280 g, lemon – 40 g