croquettes

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. Continue reading

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