Florentines | Florentine Recipe | Tesco Real Food (2024)

FAQs

What makes a Florentine a Florentine? ›

Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce.

Florentine sauce is very simple to make. It is typically made with heavy cream, white wine, butter, garlic, Parmesan and fresh spinach.

Made with honey and cream with added almonds and candied oranges, this preparation must be heated to 118°C, which allows it to brown very slightly when boiling without browning. The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit.

If you wonder what are in the pre-mix florentine powder, here are the ingredient list on the package: glucose syrup, sugar, palm fat, dextrose, whole milk powder, emulsifier. May contain traces of: Eggs, nuts, lupines.

Bistecca alla Fiorentina

This dish is mythical in the Renaissance city and tempting to meat lovers far and wide. It is advertised everywhere, but that doesn't mean everyone excels in making it so just ask us about our favourite spots to find the best piece of Florentine steak!

Lampredotto is particularly a local speciality for Florence. It is the fourth and final stomach of a cow, slow-cooked with tomato, onion, parsley, and celery. Both tripe and lampredotto are traditionally served on a crunchy bun, often first soaked in the broth and with spicy or green sauce.

The primary difference between eggs Florentine and eggs Benedict is the addition of spinach. While eggs Florentine may or may not feature Canadian bacon, the dish always features a sautéed layer of spinach.

Florence is known and loved for its rich culinary traditions. However, some people believe that Florentines actually originated in France. The name was perhaps in honour of Queen Catherine de Medici who took to the French throne in 1547 but was born in Florence.

Explore the Family Name Florentine

Americanized form of Italian Fiorentino or Florentino.

What do Florentine Cookies Taste Like? These delicate cookies have a buttery, nutty, caramel flavor. They're most crisp on the same day they're made; after that, they soften a bit and become slightly chewy.

How long can you keep homemade Florentines? ›

Freshly made and completely cold, stored in an airtight container they should be good for up to a month.

This perhaps has shaped the stereotype of a Florentine: closed off, impossible to befriend, direct with a biting humor, and infused with an understated elegance. The Florentines are realistic about who they are and how they are perceived—they are able to turn those same qualities around on themselves.

Specifically, a dish prepared à la Florentine will feature some main ingredient, such as eggs, poultry or fish, served on a bed of spinach which has been cooked in butter, then topped with Mornay sauce and grated cheese, and finally browned under the broiler.

Spread half the bechamel on the bread slices. Arrange the spinach and the sausage slices on top, overlapping then slightly. Cover with the remaining bechamel and sprinkle with grated cheese. Bake 12 minutes or until cheese is bubbly and is starting to colour. Serve hot.

Florentines are traditionally made of nuts and candied fruits coated in caramel sauce. The French version is very citrusy and involves candied orange peels that pair beautifully with the chocolate.

The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices and grilled over red-hot coals. It's traditionally served “rare,” but we won't judge if you ask for medium. (Not too much, anyway).

noun. plural Florentines. : a native or inhabitant of Florence and especially of Florence, Italy.

'Florentines are attributed to Austrian bakers but their origins are in Italy. They consist of a delicious mixture of sugar, butter, cream, nuts and fruits. They are nice and crispy and traditionally, but not always, have a chocolate base. '