Florentine Squares Recipe (Only 5 Ingredients!) (2024)

FAQs

What ingredient is included in food in a Florentine style? ›

Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce.

The Florentine steak is arguably Florence's most famous local dish, with very strict requirements to garner the prestigious label of bistecca alla Fiorentina.

Florentines are made of nuts (typically hazelnuts and almonds) and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven. They are often coated on the bottom with chocolate, which is traditionally scored in a wave pattern with the tines of a fork for decoration.

Freshly made and completely cold, stored in an airtight container they should be good for up to a month.

Check the bottom of the florentine, it they are not browned yet, bake a bit longer. They appear to be soft out from the oven. Let them cool on the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely. They will be crispy once cooled down.

Florentines are made of nuts (typically hazelnuts and almonds) and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven. They are often coated on the bottom with chocolate, which is traditionally scored in a wave pattern with the tines of a fork for decoration.

Specifically, a dish prepared à la Florentine will feature some main ingredient, such as eggs, poultry or fish, served on a bed of spinach which has been cooked in butter, then topped with Mornay sauce and grated cheese, and finally browned under the broiler.

The early Mannerists in Florence, especially the students of Andrea del Sarto such as Jacopo da Pontormo and Rosso Fiorentino, are notable for elongated forms, precariously balanced poses, a collapsed perspective, irrational settings, and theatrical lighting.

What do Florentines eat? ›