Carlo Florence chef

  • Cauliflower Florets Soup

    70 min.
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    After a weekend of indulgence, I love starting the week with a delicious and healthy soup! 🍲 During the autumn and winter months, I always find a way to recharge by filling up on fresh veggies. 🌿 There’s nothing like a warm bowl of goodness to kickstart the week! 💪🍁

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  • Brussels Sprouts with Garlic and Lemon

    70 mins.
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    Coupling garlic with lemon may sound weird at first, but they go along very well together with Brussels sprouts

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  • Cabbage and Potatoes

    70 mins.
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    Vegetables can seem boring, but besides being healthy, they are also very tasty, as in this case

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  • Baccalà coi porri (salted codfish with leeks)

    40 mins.
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    A very tasty dish from our Tuscan tradition. Once a cheap fish today salted codfish became a star of the Tuscan and Italian cuisine.
    This dish is without tomatoes and enhances the taste of the fish.

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  • Light NY cheese cake

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    A lighter but equally good cheese cake using ricotta instead of cream cheese.

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  • Tacchino in fricassea (Turkey fricassee ala Tuscany)

    70 min.
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    Chicken fricassee is a popular Tuscan recipe inspired by the French fricassée: it’s a meat stew coated with a  creamy mixture of egg yolks and lemon juice.
    Cooking in fricassee style involves pre-frying the meat, browning it in a pan before slow cooking it in a stew.
    The typical Tuscan recipe for cooking in fricassee usually uses chicken, but in this case I used turkey.

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  • Small ravioli filled with prawns

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    Small ravioli filled with prawns and spinach, a delicate yet pretty tasty dish.

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  • Gnocchi with prawns and aromatic butter

    20 min
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    A last minute recipe, if you have homemade frozen gnocchi as I always do, yet so tasty

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  • Homemade tagliatelle with asparagus and saffron

    70 mins, plus 30 mins of rest time
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    A light but tasty dish

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  • Homemade Calamarata

    80 mins, plus 30 mins of rest time
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    This recipe is a great representation of Neapolitan cuisine, capturing the fresh, bright flavors of the sea. The use of calamarata pasta adds a unique visual and textural element, making the dish both beautiful and delicious. The combination of garlic, olive oil, and cherry tomatoes creates a simple but flavorful sauce that perfectly complements the squid. The suggestion to deglaze with white wine is optional but would add a lovely acidity that enhances the seafood.
    For an even richer flavor, you might consider adding a pinch of chili flakes for a hint of spice, or some lemon zest to bring out the freshness of the dish. The recipe is easy to follow and approachable for any home cook, making it a fantastic option for a comforting and impressive meal.

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