Florentine Black Cuttlefish Risotto
A dark ink-coloured risotto with small cuttlefish pieces and cooked chard, served fairly dry with Parmesan on the side.
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Florentine Frog and Egg Skillet
Floured frog pieces browned in olive oil and enclosed in gently set eggs, served in their cooking pan.
Florentine Kidneys with Butter and Parsley
Kidney halves seasoned with butter and parsley under refrigeration, then cooked through in the pan; a breadcrumb-coated grilled variation is included.
Florentine Rapini with Garlic
Turnip shoots and tender leaves boiled, squeezed and sautéed thoroughly in olive oil with garlic.
Florentine Salt Cod
Floured salt cod browned with whole garlic cloves and finished with a little plain tomato sauce.
Florentine Veal Polpettone
A round veal and prosciutto loaf browned in a vegetable soffritto, gently braised and served with thick pan juices and lemon.
Flour-Fried Large Zucchini Ribbons
Large zucchini peeled and cut into long broad strips, salted and firmly squeezed, then fried in a light flour coating.
Flour-Fried Zucchini Strips
Small zucchini cut into slender strips, salted, coated in flour while still damp and fried without egg or batter.
Folded Prosciutto Frittata
Thin pieces of fatty prosciutto cooked in butter and enclosed in a frittata folded in half.
Folded Veal Kidney Frittata
Grilled veal kidney sliced thinly and folded into an egg frittata with parsley and Parmesan.
French-Style Long Macaroni with Gruyère
Long tubular pasta finished in hot broth, butter and Gruyère, with Parmesan added just before serving.
French-Style Onion and Bread Soup
Sieved buttery onion broth poured through layers of toasted bread, egg, Gruyère and Parmesan.
French-Style Peas with Egg-Yolk Sauce
Fresh peas and whole lettuce hearts gently cooked in strained young-onion broth, then bound with butter, flour and egg yolks.
French-Style Peas with Onion
Fresh peas simmered with finely sliced browned onion and a light butter-and-broth sauce, flavoured with lettuce hearts that are removed before serving.
Fresh Anchovies alla Marinara
Fresh anchovies gently cooked with a fine garlic-parsley mixture, olive oil and a late addition of water and vinegar.
Fresh Pea Sformato
A gently set pea mould with prosciutto, Parmesan and a light meat-broth sauce, combining whole peas with a small portion of pea purée.
Fresh Shelled Beans with Sage and Pork Belly
Fresh white beans gently cooked with a whole piece of cured pork belly, olive oil and sage; the flavourings are removed before serving.
Fresh Tuna with Peas
Thin tuna slices cooked with garlic, parsley and tomato, then briefly returned to peas cooked separately in the same pan juices.
Fricandò of Veal
Whole veal larded with prosciutto, braised with a clove-studded onion and a vegetable bundle, then served with its reduced glaze.
Fried Bread Bites with Chicken Liver and Sweetbreads
Small crustless bread squares generously topped on one side with a finely chopped liver and sweetbread mixture, soaked with egg and fried filling-side first.
Fried Bread Rolls Filled with Hot Chicken and Sweetbreads
Small hollow bread rolls soaked in hot milk and fried with their lids in place, then filled with a hot chicken, liver, sweetbread and truffle mixture.
Fried Carrot Strips
Thin unpeeled carrot strips salted and rested, then coated with flour and egg and fried separately.
Fried Chicken Liver and Sage Crostini
Bread spread with chicken liver, prosciutto and sage, chilled, dipped in egg and pan-fried just before serving.
Fried Eggplant
Large flour-dusted pieces of eggplant fried until tender inside and golden outside.