Florentine Pudding

12 servings

60 minutes

Florentine pudding is a refined dish of Italian cuisine that embodies sophistication and rich flavor. Its roots trace back to ancient recipes of Florentine chefs who combined tender meat with aromatic spices and wine. The base of the pudding is a beef pâté enriched with butter, while tender chicken meat is complemented by sweet Marsala and fresh vegetables. The taste of the dish surprises with harmony: the light sweetness of the wine enhances the richness of the meat components, while the texture is delicate and airy. Florentine pudding is perfect for festive gatherings as well as for a special dinner. Before serving, it is chilled to allow the flavors to fully develop and then carefully inverted to create an impressive dish worthy of the best Italian traditions.

Energy value per serving

• Calories: 323.1
• Proteins: 16.9g
• Fats: 25.2g
• Carbohydrates: 4.9g

Ingredients

• Beef tenderloin: 600 g
• Chicken breast: 1 pc
• Marsala: 100 ml
• Onion: 1 head
• Brandy: 25 ml
• Butter: 200 g
• Carrot: 100 g
• Green peas: 100 g
• Ham: 150 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the onion into thin rings and sauté for 5 minutes until soft. Add finely chopped meat and, increasing the heat, fry until browned. Pour in brandy and, when the liquid evaporates, remove from heat. Season with salt and pepper, let the meat cool, then blend in a blender or meat grinder. Whip the minced meat with 100 grams of butter and refrigerate.

   Required ingredients:

   • Onion: 1 head
   • Beef tenderloin: 600 g
   • Brandy: 25 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Butter: 200 g

2. Add chopped carrots and peas to boiling salted water and cook until ready, then remove from the pot, and add skinless chicken breast to the broth. Cook until ready for about 15 minutes.

   Required ingredients:

   • Carrot: 100 g
   • Green peas: 100 g
   • Chicken breast: 1 piece
   • Salt:  to taste

3. Finely chop the cooked chicken breast and mix it with the remaining butter, carrots, peas, diced ham, and marsala, seasoning with salt and pepper.

   Required ingredients:

   • Chicken breast: 1 piece
   • Butter: 200 g
   • Carrot: 100 g
   • Green peas: 100 g
   • Ham: 150 g
   • Marsala: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Grease the mold with butter. First, place the beef pâté and smooth it out with a spoon, then cover it with the chicken mixture. Tap the filled mold on the table to remove any air pockets, cover with plastic wrap, and refrigerate for 4-5 hours.

   Required ingredients:

   • Butter: 200 g

5. Before serving, leave the mold at room temperature for 10 minutes, then carefully flip it over and remove the pudding.