Florentine Linguetes Recipe

Ingredients

2 tablespoons orange zest

2 tablespoons lemon zest

2 tablespoons Italian-style lemon juice

1 tablespoon rice wine vinegar

1 tablespoon butter

1 tablespoon orange maraschino cherry juice

1/2 cup finely chopped flat leaf spinach

2 tablespoons bread crumbs

Directions

In a medium saucepan, combine orange zest, lemon zest, Italian-style lemon juice, and vinegar. Boil over low heat, stirring constantly, until fruit is tender and juice is clear. Return fruit to hot water; cool and peel.

Stir tomato paste into marinade until smooth. Cover and refrigerate at least 3 hours, prior to serving.

Preheat oven to 400 degrees F (200 degrees C). Split loaf in half. Remove the two halves and place on a lightly greased baking sheet. Brush white on the outside of the halves of loaf. Dust splits with wine vinegar marinade.

Stir kale, spinach, bread crumbs and wing Sauerkraut lemon zest into fruit.

Beat egg whites until foamy; brush tops of egg whites with marinade. Spread loaf while still warm on someone's hand or peel prepared loaf slowly before removing from foil. Place loaf side down on baking sheet.

Bake at 400 degrees F (200 degrees C) for 30 minutes, or until center of the loaf is puffed and golden. Wrap layer in foil and cool completely. Reserve 8 slices while grilling.

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Comments

Vuctur Gurburu writes:

⭐ ⭐

It is not so much a recipe as a philosophy. What I like about this recipe is that it is flexible. I did make some changes (moving the corn kernels to the bottom and/or cooking the squash separately from the other 15 minutes) but it was still enjoyable, and the flavors were strong. I should probably do this at least once a week, maybe once a month, since it was so good. The next time I make it, I'll probably add some meat to it, since the squash was pretty bland. Anyway, yummy.

irlini writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this several times, but the only change I would add would be to lightly grease the pan or use Pam. The coffee creamer in the jar makes this taste especially creamy-y.

_________________ writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was a great recipe! It allowed me to use fresh minced spinach from the garden and to jus use fresh minced garlic from the kitchen. I also jus used a couple of crushed red pepper(s) and a little bit of white/yellow pepper(s) in the final product. The flavor was awesome! I made plenty of sauce to serve the guests and also had enough pasta to fill up my noggins. I made this recipe on a whim, I actually used a couple of frozen broccoli florentines. I cooked the lobs in the oven for around 15 minutes before serving. I would definitely recommend this again, especially if you want something different or if youre looking to cut fat.