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	<title>Spicy &#8211; Carlo Florence chef</title>
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		<title>Stone-Ground Tagliatelle with Broccoli Cream and Crispy Breadcrumbs</title>
		<link>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/</link>
					<comments>https://florencechef.com/recipes/stone-ground-tagliatelle-with-broccoli-cream-and-crispy-breadcrumbs/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 20 Jan 2026 08:32:12 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1337</guid>

					<description><![CDATA[Broccoli are one of the healthiest vegetables around—but let’s be honest, they can feel a bit boring. This recipe turns them into a silky, restaurant-style cream that coats stone-ground tagliatelle beautifully, finished with bright lemon zest and crunchy toasted breadcrumbs. The result is simple, balanced, and surprisingly gourmet for such a humble ingredient. ]]></description>
		
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		<title>Spaghetti aglio olio e peperoncino</title>
		<link>https://florencechef.com/recipes/aglio-olio/</link>
					<comments>https://florencechef.com/recipes/aglio-olio/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 13 Jan 2026 10:29:37 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=268</guid>

					<description><![CDATA[Aglio, olio e peperoncino was the first pasta dish I ever cooked—ages ago.
One of the pillars of Italian cuisine, perfect when you’re in a hurry and the fridge is basically empty.
Lately it’s gone viral everywhere (even in Korea), and in this “everyone’s a chef” era we love to make things weird just to impress our followers. So yes—people started baking garlic in the oven, turning it into a silky cream, and calling it a “chef-level” upgrade.
I tried it. And honestly? For me… it doesn’t work. Try the original version instead!]]></description>
		
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