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	<title>Main Courses &#8211; Carlo Florence chef</title>
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		<title>Meatballs from Boiled or Roasted Meat</title>
		<link>https://florencechef.com/recipes/meatballs-from-boiled-or-roasted-meat/</link>
					<comments>https://florencechef.com/recipes/meatballs-from-boiled-or-roasted-meat/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Thu, 19 Mar 2026 18:00:51 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1374</guid>

					<description><![CDATA[A timeless Italian classic born from cucina povera wisdom: tender meatballs made from leftover boiled or roasted meat, coated in a golden crust and optionally simmered in a rich tomato sauce. Simple, flavourful, and nothing goes to waste.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Turkey Breast Roast with Herb Crust and Balsamic Cream Sauce</title>
		<link>https://florencechef.com/recipes/duck-breast-with-pomegranate-and-vinsanto-reduction/</link>
					<comments>https://florencechef.com/recipes/duck-breast-with-pomegranate-and-vinsanto-reduction/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 14 Jan 2026 16:15:53 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1333</guid>

					<description><![CDATA[Cream in savory sauces is a bit of a “chef shortcut”: it rounds everything off fast, sometimes a little too fast. But in the right recipe—like this one—it’s exactly what you want, because it binds the roasting juices into a silky, tangy little sauce with balsamic. I used to make this dish with pork loin (arista), but it turns out it’s just as good—if not better—with turkey breast, lighter yet still juicy when you baste it properly.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Pork tenderloin with apple–orange sauce</title>
		<link>https://florencechef.com/recipes/pork-tenderloin-with-apple-orange-sauce/</link>
					<comments>https://florencechef.com/recipes/pork-tenderloin-with-apple-orange-sauce/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 10 Dec 2025 16:26:21 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1306</guid>

					<description><![CDATA[A quick and elegant pork tenderloin recipe with a bright apple–orange sauce. The meat stays perfectly pink and juicy thanks to precise low-temperature cooking, while the microwave-softened apple creates a silky, balanced sauce. Easy, fast and ideal for weeknight dinners or special occasions.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Duck Breast with Pomegranate and Vinsanto Reduction</title>
		<link>https://florencechef.com/recipes/duck-breast-600-g-with-pomegranate-and-vin-santo-reduction/</link>
					<comments>https://florencechef.com/recipes/duck-breast-600-g-with-pomegranate-and-vin-santo-reduction/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 30 Oct 2025 16:33:36 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1248</guid>

					<description><![CDATA[Duck breast has long been a classic of French cuisine, celebrated for its rosy tenderness and rich flavor. Over the years it has also become popular in Italian kitchens, where local chefs embrace it with Mediterranean pairings. This recipe adds a distinctly Tuscan twist: a sweet-and-savory reduction of pomegranate and Vin Santo, the region’s iconic dessert wine. The result is a dish that feels both elegant and comforting — a bridge between French refinement and Italian warmth.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/duck-breast-600-g-with-pomegranate-and-vin-santo-reduction/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Grilled octopus with romesco sauce</title>
		<link>https://florencechef.com/recipes/grilled-octopus-with-romesco-sauce/</link>
					<comments>https://florencechef.com/recipes/grilled-octopus-with-romesco-sauce/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 30 Sep 2025 09:14:08 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1220</guid>

					<description><![CDATA[Grilled octopus benefits from a simple, reliable technique: first gently simmered until tender, then finished briefly on a hot grill for a light char and crisp edges. This method preserves a clean, delicate flavor and succulent texture, ideal with olive oil and lemon or a classic Catalan romesco. The romesco—made with roasted red peppers, almonds, bread, garlic, and a touch of vinegar—adds balanced sweetness, nuttiness, and acidity that complements the octopus and its smoky finish.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Stufato del Pelliccia (Pelliccia’s Stew: Lots of Potatoes, Little Meat)</title>
		<link>https://florencechef.com/recipes/stufato-del-pelliccia-pelliccias-stew-lots-of-potatoes-little-meat/</link>
					<comments>https://florencechef.com/recipes/stufato-del-pelliccia-pelliccias-stew-lots-of-potatoes-little-meat/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Sun, 15 Dec 2024 19:00:30 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=847</guid>

					<description><![CDATA[This recipe, Pelliccia’s Stew, was created to deliver a flavorful and affordable dish. The meat used is an inexpensive cut, while the potatoes—being more abundant than the meat—become irresistibly tasty as they absorb the rich flavors of the stew. It’s a perfect example of simple ingredients coming together to create a satisfying, budget-friendly meal.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
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		<title>Oven-Baked Baccalà with Potatoes</title>
		<link>https://florencechef.com/recipes/oven-baked-baccala-with-potatoes/</link>
					<comments>https://florencechef.com/recipes/oven-baked-baccala-with-potatoes/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Fri, 22 Nov 2024 19:00:06 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=832</guid>

					<description><![CDATA[Baccalà: from humble beginnings as a fish for those who couldn’t afford fresh seafood, to now being a gourmet choice, almost as pricey as sea bass! It’s incredibly flavorful and versatile, perfect for countless recipes. Here’s a simple yet delicious version—oven-baked with potatoes and fresh oregano!
]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Pork tenderloin</title>
		<link>https://florencechef.com/recipes/pork-tenderloin/</link>
					<comments>https://florencechef.com/recipes/pork-tenderloin/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Fri, 15 Nov 2024 19:00:05 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=789</guid>

					<description><![CDATA[Pork Tenderloin with Vinsanto is a simple and quick dish to prepare, but incredibly tasty.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/pork-tenderloin/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Brussels Sprouts with Garlic and Lemon</title>
		<link>https://florencechef.com/recipes/brussels-sprouts-with-garlic-and-lemon/</link>
					<comments>https://florencechef.com/recipes/brussels-sprouts-with-garlic-and-lemon/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Mon, 07 Oct 2024 16:33:12 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=793</guid>

					<description><![CDATA[Coupling garlic with lemon may sound weird at first, but they go along very well together with Brussels sprouts ]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/brussels-sprouts-with-garlic-and-lemon/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Cabbage and Potatoes</title>
		<link>https://florencechef.com/recipes/cabbage-and-potatoes/</link>
					<comments>https://florencechef.com/recipes/cabbage-and-potatoes/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Mon, 07 Oct 2024 16:06:12 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=791</guid>

					<description><![CDATA[Vegetables can seem boring, but besides being healthy, they are also very tasty, as in this case]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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