Carlo Florence chef

  • Frittatina di maccheroni

    60 min. plus rest time
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    Frittatine di maccheroni, a masterpiece of Italian street food.
    They are made with bucatini, béchamel sauce, peas, boiled ham and provolone cheese.
    They are creamy inside thanks to Béchamel and provolone, and crunchy outside as they are fried…an incredible mix.

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  • Spaghetti alla Norma

    60 min.
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    Pasta alla Norma, is an incredible dish from Sicily made with tomato sauce, fried eggplant and dry ricotta cheese shavings on top.
    There are several types of pasta you can use for Norma but I usually make it with homemade spaghetti alla chitarra.
    The eggplant is fried in extra virgin olive oil with no batter or flour making it so tasty but not so bad for your health.. but so incredible for your palate 😋

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  • Homemade gnocchi

    60 min.
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    If you make gnocchi once, I guarantee you will never go back to packaged ones.
    They are not difficult to make but you need to get your hands dirty and it takes some time.
    Where you need to find a good balance is the quantity of flour: if you use too much flour they will be hard, if you use too lees they will tend to melt.
    Using the quantities below you should get a good result, but adjust it when needed.

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  • Moscardini cacciuccati

    120 min.
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    Moscardini cacciuccati (tomato stewed musky octopus) a very tasty recipe from Livorno

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  • Peposo alla fornacina

    240 min.
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    There are several stories about this dish, but they all connect it to Filippo Brunelleschi, the Reinassance genius who projected the Duomo of Florence.
    Peposo is a beef stewed with pepper and Chianti which was cooked in the same ovens where they cooked the terracotta tiles used for the Duomo of Florence.
    It’s a long dish as the beef must cook for three and a half hours, but the final result is such a tasty and tender beef.
    I like it with fried polenta, but it’s great also with toasted bread.

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