"The Florentine." Beef cut. A thick T-bone steak (from chianina steer) charred on the outside, preferably over charcoal, pink on the inside, served with beans and oil, lemon juice and parsley. It is also known, simply, as fiorentina.
A name sometimes used in southern Italy, especially Abruzzo e Molise and Calabria, for lasagne or wide fettucine, where it is traditionally served with a sauce of chickpeas (US: garbanzo beans) on All Soul's Day. May be from the ancient name for lasagne, laganum.
Lasagne with chickpeas and beans made by boiling lasagne and then tossing it with a sauce of chickpeas (US: garbanzo beans) and beans, often with tomatoes. This is not a baked lasagne dish.
A name sometimes used in southern Italy, especially Abruzzo e Molise and Calabria, for lasagne or wide fettucine, where it is traditionally served with a sauce of chickpeas (US: garbanzo beans) on All Soul's Day. May be from the ancient name for lasagne, laganum.
A name sometimes used in southern Italy, especially Abruzzo e Molise and Calabria, for lasagne or wide fettucine, where it is traditionally served with a sauce of chickpeas (US: garbanzo beans) on All Soul's Day. It is often served with butter, grated cheese and chillis.
"The Genoan." Despite the name, this is a dish from Naples. It is a rich onion sauce made by cooking beef or veal, usally minced (US: ground), with an enormous quantity of onions, supposed to be twice the weight of the meat and few vegetables. The resulting richly flavoured onion sauce is served with macaroni. The beef may, alternatively, be larded and braised with vegetables.
"The glutton." A sauce of olives, oil and vinegar, with anchovies and sage, often served with pigeon in Umbria.
