Ciao Florentina

Roasted Tomato Basil Pesto

Florentina — Sun, 20 Sep 2026 18:59:45 +0000

The ultimate summer pasta sauce, this tomato basil pesto calls for roasted cherry tomatoes, lots of fragrant fresh basil, parsley, garlic and toasted pine nuts. A must have recipe to keep on rotation and enjoy the beautiful tomato bounty of the season.

Roasted Tomato Basil Pesto

A riff on Linosa pesto, a super delicious blend of roasted cherry tomatoes, basil, parsley and garlic that makes the best pasta sauce this time of the year. In my variation of this Italian classic the tomatoes are roasted instead of blanched and I’m using only buttery pine nuts instead of almonds yielding a creamier more luscious sauce.

Let’s Talk About the Tomatoes

I love making this pesto with the best of summer’s cherry tomatoes, when they are at their peak packed with natural sugars and juices that get to concentrate in the oven and become almost candy like. Red or sun gold varieties are my favorites this time of the year, but all things considered even a subpar tomato will get better during roasting so this is worth making no matter what.

Best Pasta Shapes for Pesto

Although I prefer to use a short past shape like Trofie or Torchietti with this pesto sauce, you are not wrong for going for whatever your favorite pasta is or what you have in the pantry. Anything with ridges and holes will help hold more sauce in every bite, however there’s an argument to be made for a long spaghetti noodle as well. Ultimately I’d say listen to your heart baby.

Ingredient Tips

Toasting the Pine Nuts – It’s super important here to start them in a dry skillet (no oil) and keep a very close eye on them during toasting as they can go from golden brow to burnt really quick. Stir them around with a spatula and remove them as soon as they have reached the prefect color and you can smell the nuttiness.
Garlic – Since we are using raw garlic make sure it is very fresh, there are no green sprouts and no dark spots and grate them before mixing into the sauce. Start with 1 large clove and work your way up from there, it is all a preference of taste.
Parsley – use Italian flat leaf Parsley leaves only, we are after that fresh parsley flavor to marry in with the basil. Do not use curly parsley as it has no fragrance to speak of but makes for a very pretty garnish.
Olive Oil – Since we are not cooking with it I like to use my best cold pressed extra virgin olive oil. You don’t need a lot, I used 3 tablespoons to add lusciousness to my pesto but you can even skip it if you so desire and still end up with a beautiful sauce texture.

Pasta Recipes

how to make roasted tomato basil pesto

Roasted Tomato Basil Pesto

The ultimate summer pasta sauce, this tomato basil pesto calls for roasted cherry tomatoes, lots of fragrant fresh basil, parsley, garlic and toasted pine nuts.

Course Pasta, Sauces

Cuisine Italian

Keyword tomato basil pesto

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 193kcal

Author Florentina

Ingredients

1 lb cherry tomatoes
1/2 bunch flat leaf Italian parsley (leafy tops only)
1 cup fresh basil leaves packed
2 garlic cloves grated
1/3 cup pine nuts + 2 Tbsp for garnish
3 Tbsp extra virgin olive oil
1/2 tsp sea salt or to taste
3/4 lb Trofie or Torchietti pasta

Instructions

Preheat oven to 400”F.
Line a rimmed baking sheet with parchment paper and add the cherry tomatoes. Drizzle with olive oil and sprinkle with a pinch of sea salt. Toss to coat and roast In the preheated oven for 20 to 30 minutes until they have fully collapsed, released their juices and they start to get some color all over. Check on them half way and give them a shake. (You want them to fully collapse and the sugars to start caramelizing for the best flavor). Once done remove from the oven and allow to cool off for a few minutes.
1 lb cherry tomatoes
Meanwhile preheat a skillet over medium low heat and add all the pine nuts. Toast them until a nice golden brown color is achieved all over. Stand by and watch them closely the entire time stirring them around to prevent burning. Remove from heat and allow to cool.
1/3 cup pine nuts +
To the bowl of a food processor add the parsley, basil, garlic, 1/3 cup of the pine nuts and the roasted tomatoes. Use the pulse button a few times until everything is chopped up into a coarse texture.
1/2 bunch flat leaf Italian parsley, 1 cup fresh basil leaves, 1/3 cup pine nuts +, 2 garlic cloves
Add the olive oil and sea salt and continue processing until a more creamy texture is achieved but you can still see little bits of the pine nuts throughout. Taste and adjust seasonings with salt and pepper to taste.
3 Tbsp extra virgin olive oil, 1/2 tsp sea salt
Meanwhile cooked the pasta until al dente. Drain and toss with the pesto to coat well all over and garnish with some of the reserved toasted pine nuts, red pepper flakes and fresh basil.
3/4 lb Trofie or Torchietti pasta

Video

Notes

If you want to stretch out the sauce you can add more olive oil or reserve some of the starchy water from cooking the pasta.

Nutrition

The post Roasted Tomato Basil Pesto appeared first on Ciao Florentina.

Artichoke Potato Salad (no mayo)

Florentina — Mon, 07 Sep 2026 21:11:15 +0000

Elevate your potato game by adding this artichoke potato salad recipe to your repertoire. Waxy gold potatoes are dressed in a zesty lemon and artichoke dressing with just the right amount of garlic flavor balance by the freshness of Italian parsley. No mayo, let your special bottle of cold pressed extra virgin olive oil shine in all its splendor here.

Artichoke Potato Salad

The perfect potato dish for these dog days of summer but also worthy of being taken into the fall and holiday menus all year round. Simple, fresh ingredients, in just the perfect ratios will make you question why we’ve been drowning potatoes in mayo for decades…really..?! This is your new go to potato salad reinvented and truly elevated.

Choosing Potatoes for Salad

Depending on the seasons and where you find yourself in the world you could use any variety of waxy potatoes that you like. This is important so that they keep their integrity during cooking and while tossing with the dressing, you don’t want to make mashed potatoes, it’s important to have structure. Red baby potatoes look particularly pretty speckled by dots of green from the parsley especially when served as a centerpiece among other dishes. All things considered, Yukon golds whether large and diced or in their cute round baby potatoes version are going to be perfect here and are mostly available year round. Also, neither the red or gold need to be peeled, just give them a good scrub and rinse before boiling.

Artichoke Dressing Ingredient Notes

Artichoke Hearts – One 14 oz can of artichoke hearts that have been quartered (or whole) is enough. You can use artichoke heels/ bottoms if preferred which is just the really tender fleshy base of the hearts; I would just pay extra close attention when chopping them up to maintain some texture.
Italian Parsley – the flat leaf kind that is labeled Italian because it is a different variety than the curly parsley which doesn’t really have any flavor. The Italian variety is a fragrant herbaceous and fresh herb that is necessary here to balance out the flavors of the dressing. Save the curly one for garnishes or mix it with some blooming basil to enjoy as a bouquet in a glass of water in the kitchen.
Capers – The brined ones (not packed in salt) to add both saltiness, tanginess and umami. It’s not the end of the world if you don’t have any, but if you do please use them here.
Garlic – I added two large cloves finely grated so there’s no chance of anyone biting into a chunk of raw garlic. You can start with one clove and work your way up from there depending on your preference.
Lemons – Only fresh will do, squeeze everything out of them and please do not use any bottled lemon juice, it is just not the same thing.
Olive Oil – Cold pressed extra virgin, bring out your best most fragrant bottle for this dressing. Since the oil doesn’t get heated it will really get to have a moment and marry beautifully with all the other flavors for a spectacular dressing.
Salt & Pepper – Season to taste and go heavy on the freshly cracked black pepper, it really goes with the lemon base without taking over.

Make Ahead + Storage

Most potato salads are best made ahead and chilled before serving. However like it is also the case with my warm potato salad, this artichoke potato salad can also be enjoyed warm or cold, you’ll just need to find out what your preference is. Refrigerate any leftovers up to five days and serve cold or bring it out to room temperature for about 20 minutes before serving just to take the chill off of it.

More Potato Recipes

Roasted Garlic Potatoes
Amazing Potato Bread
Potato Pasta
No Knead Potato Focaccia
Dairy Free Scalloped Potatoes
Creamy Potato Soup with Broccoli <–Fan favorite!
Oven Roasted Baby Potatoes
Baked Sweet Potato Rounds
Tuscan Potato White Bean Soup

how to make artichoke potato salad

Artichoke Potato Salad (no mayo)

Course Side Dish

Cuisine Italian

Keyword artichoke potato salad, Italian potato salad

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 290kcal

Author Florentina

Ingredients

3 lb red waxy potatoes
1 bunch flat leaf Italian parsley (leafy tops only)
14 oz can artichoke hearts quartered
1 Tbsp capers (in brine)
2 large garlic cloves grated
1/3 cup extra virgin olive oil
1.5 lemons juiced
1/2 tsp sea salt + more to taste
black pepper to taste freshly cracked

Instructions

Scrub and rinse the potatoes, cut them into 1 inch cubes and transfer them to a heavy bottom pot. Cover with cold water by a couple of inches and bring to boil. Season generously with a couple of heavy pinches of salt and boil until tender, about 10 minutes or so. (The potatoes are done when a knife inserted in the center comes out without resistance). Drain in a colander and allow them to dry in their own steam.
3 lb red waxy potatoes
Meanwhile to the bowl of a food processor add the parsley leaves, capers, garlic, lemon juice and olive oil. Process until the parsley is finely chopped and combined.
1 bunch flat leaf Italian parsley, 1 Tbsp capers, 2 large garlic cloves, 1/3 cup extra virgin olive oil, 1.5 lemons
Add the artichoke hearts and salt and using the pulse button process 6 or 7 times until the artichokes are finely chopped but they still have some texture to them.
14 oz can artichoke hearts, 1/2 tsp sea salt
Transfer the potatoes to a large mixing bowl and spoon the artichoke mixture on top. Use a spatula and fold everything together until all the potatoes are nicely coated.
Taste and adjust seasonings with salt and pepper to taste. Add more lemon juice and olive oil if your taste buds desire at this point. Serve warm or cold.
black pepper to taste

Video

Nutrition

The post Artichoke Potato Salad (no mayo) appeared first on Ciao Florentina.

Lemon Rice Recipe

Florentina — Sat, 05 Sep 2026 21:15:22 +0000

Upgrade your meals with this zesty lemon rice made with nutritious whole grain brown rice dressed in a lemon parsley and olive oil dressing elevated with tons of fragrant lemon zest. Simple to make and so delicious you won’t think of rice as a filler ever again, this one is a star in its own right.

Lemon Rice

Rice is nice especially when it Is whole grain and packed with fresh lemony flavor. If you love zesty citrusy dishes as much as I do then this one is for you.

About the Rice

I love using a long grain brown rice variety here like basmati or jasmine rice that is packed with fiber and holds up really well to the dressing. You could use short grain brown rice if you prefer, I’m just not that into it so I don’t usually store it in my pantry. This could also work really well with heirloom black rice and it is a real showstopper on the dinner table.

Recipe Success Tips

Wash the Rice – This is a very important step, rinse your rice very well in a mesh colander to wash off as much as the starch as possible which is going to yield a fluffy rice where the grains separate nicely.
Rice to Water Ratio – Because I want my rice fluffy not sticky and I am rinsing it first, I highly recommend using 1.75 cups of water for every 1 cup of rice, regardless of what the package might say.
Glass Lid – If available use a glass lid on your pot so you can what is going on inside, the simmer level, if any foam rises to the top you can prevent any spills and most importantly you can see clearly when all the liquid has been absorbed.
The Lemons – Since we are going to use the zest it’s important to choose beautiful organic lemons for this. Scrub them well with a little bit of salt to remove any wax and any chemicals that might be on the surface.
Parsley – Use flat leaf Italian parsley for its beautiful fragrance. Do not use curly parsley as it really has no flavor to speak of. however it is very pretty as a garnish so you can use some for that.
Garlic – One fresh garlic clove finely grated is all that is necessary here to give a subtle garlicky layer of flavor but without it overpowering the dish with its pungency. Use one that has no green sprouts growing out of it as that is an indication of the garlic being old and most likely bitter and pungent.
Olive Oil – Since we aren’t going to heat up this dressing, by all means grab your best bottle of extra virgin for this or whichever one you love the taste of.
Use a Food Processor – Use the processor over the blender here so you end up with a dressing that has texture and pretty specks of green throughout vs blending a smoothie. Alternatively you can do a very fine chop of the parsley by hand and whisk everything together before tossing with the rice.
Black Pepper – Freshly cracked black pepper is like the bow on top, lemon pepper is a match made in flavor heaven so go wild with it as much as you love.

On Storage

Although I like to serve this rice slightly warm or at room temperature, any leftovers are delicious served cold straight out of the fridge, especially on a hot summer day. Alternatively you can reheat in a skillet on the stove top until warmed through. It keeps well refrigerated up to 5 days (just because I’m not the FDA..).

how to make lemon rice

Lemon Rice

Upgrade your meals with this zesty lemon rice made with nutritious whole grain brown rice dressed in a lemon parsley and olive oil dressing elevated with tons of fragrant lemon zest.

Course Side Dishes

Cuisine Italian

Keyword lemon rice

Prep Time 10

Cook Time 45

resting 10

Total Time 1 5

Servings people

Calories 343kcal

Author Florentina

Ingredients

2 cups long grain brown rice (like basmati or jasmine)
3.5 cups water
1 bay leaf
1 bunch flat leaf Italian parsley
2 lemons zested + juiced
5 Tbsp extra virgin olive oil + more as desired
1 large garlic clove grated
1/2 tsp sea salt
black pepper - freshly cracked to taste

Instructions

In a fine mesh colander rinse the rice very well until the water runs clear. Drain well then add it to a medium high sided stock pot / rice pot. Add the water, bay leaf and a pinch of salt and bring to a heavy boil.
2 cups long grain brown rice, 3.5 cups water, 1 bay leaf
Turn the heat down to medium low and cover with a glass lid preferably (so you can see what is going on inside ). Make sure the water stays at a nice simmer and if any foam rises to the top you can remove it using a skimmer spoon.
Cook the rice for 45 minutes or until all the liquid has been absorbed (follow the package directions time if possible). Once all the liquid has been absorbed turn off the heat but allow the rice to sit covered for another 15 minutes to finish cooking in its own steam.
Discard bay leaf and using a fork fluff up the rice in the pot then transfer it to a large mixing bowl.
Meanwhile in a food processor mix the parsley, lemon juice, olive oil, garlic and sea salt. Use the pulse button a few times until everything is finely chopped but still see some texture throughout.
1 bunch flat leaf Italian parsley, 2 lemons, 5 Tbsp extra virgin olive oil, 1 large garlic clove, 1/2 tsp sea salt
Pour the lemon dressing over the rice and using a spatula fold everything together until all the rice grains are coated.
Mix in the lemon zest and adjust seasonings to taste with more sea salt and lots of freshly cracked black pepper.
2 lemons
Serve warm garnished with more lemon zest and more Italian parsley or onion chives if available.
black pepper - freshly cracked to taste

Video

Nutrition

The post Lemon Rice Recipe appeared first on Ciao Florentina.

Savory Sandwich Bread Recipe

Florentina — Fri, 24 Jul 2026 13:19:37 +0000

A foolproof recipe for homemade sandwich bread that is packed with savory flavor and baked in a loaf pan, no bread shaping skills required, no errors in over-handling the dough just perfect fluffy delicious bread every single time.

Savory Sandwich Bread

If you have tried your luck at making homemade breads and you just can’t seem to get over the shaping of the loaf without it turning out dense then this method of making a great savory sandwich bread is for you. Mine is speckled with tiny savory bits of olives, capers and roasted peppers and perfumed by fennel and rosemary, however you can get creative here and choose other flavors that you prefer.

The Method

I’ve been thinking of a lot of ways to help everyone get a fabulous loaf of bread out of their oven even if you have tried many times without much success. Over the years readers have been loving my Italian crusty bread and it has become a staple recipe for many homes all over the world. However, it does take a little bit of skill in shaping the final loaf and the touch and feel to know exactly when the gluten strands have bounced back properly and the loaf is ready for baking. Home temperature, humidity, altitude, patience, there are a lot of factors that can interfere with the perfect loaf.

I figured if we can skip the need for shaping and transferring the dough then it will become foolproof for everyone. It’s basically like making a fluffy Focaccia that is baked inside an 8 x 4 inch loaf pan instead of a rimmed baking sheet.

Ingredients Notes

Flour – unbleached all purpose flour is all you need here, just make sure it is fresh and ideally organic.
Fennel + Rosemary – My go to Italian spices when I want something to really taste like a bite of Italy. They work so great here together but of course you are free to use one or the other if you aren’t a fan of both.
Yeast – Instant yeast has been my go to for years. I keep a jar of it in the fridge to extend its shelf life and it never fails me.
Sea salt – Just use a little bit here as there will be more sodium added with the olives and capers.
Mashed Potato – This is the secret ingredient I swear by to keep the dought moist and fluffy. Just make sure to work them into the flour mixture well using your hands so you get it evenly distributed throughout the bread.
Olives, Capers + Roasted Pepper – finely chopped into small bits this is my holy trinity of savory flavor and combined with the rosemary and fennel its like eating pizza. Your sandwich is already delicious before you even add anything else to it.

Leftovers + Storage

Store your bread at room temperature wrapped in parchment paper for a couple of days. Alternatively you can slice it in 3/4 inch slices or so and freeze in bags for later use. You can thaw it out on the kitchen counter or pop it straight into the toaster when ready to eat. Slather with some thick marinara sauce for an instant pizza bread treat.

Savory Bread Recipes

how to make savory sandwich bread

Savory Sandwich Bread

A foolproof recipe for homemade sandwich bread that is packed with savory flavor and baked in a pan, no bread shaping skills required, no errors in over-handling the dough just perfect fluffy delicious bread every single time.

Course Baked Goods

Cuisine American Italian

Keyword sandwich bread, savory bread

Prep Time 15

Cook Time 35

Resting Time 2

Servings slices

Calories 155kcal

Author Florentina

Ingredients

2.5 cups all purpose flour
1 Tbsp fennel seeds lightly toasted
1 sprig rosemary roughly chopped
1.5 tsp instant yeast
1/2 tsp fine sea salt
1/2 tsp granulated garlic
3/4 cup mashed potato (1 large gold potato peeled, cooked + mashed)
3/4 cup warm water
1/2 cup black olives diced or chopped
1 Tbsp brined capers roughly chopped
1 roasted red pepper diced
3 Tbsp olive oil

Instructions

In a small bowl combine the chopped olives, roasted pepper, capers and olive oil. Set aside.
In a large mixing bowl whisk together the flour, yeast, salt, garlic, fennel and rosemary.
Add the mashed potato and with your hand work it into the flour mixture until a coarse rustic texture is achieved.
Pour in the water and combine until a shaggy dough is formed. It will look kind of dry and messy at this point and that’s great.
Add the olive mixture and using your hand start kneading it into the flour mixture until combined and dough is formed. Sprinkle a little extra flour around the sides and the top if need be to make it easier to work with, but don’t add too much.
Cover the bowl with plastic wrap and a tea towel and allow to rise in a draft free area for 2 to 3 hours until double in size.
Once your dough looks ready preheat your oven to 400”F.
Line an 8x4 inch (or a similar size) loaf pan with parchment paper and lightly brush it with oil.
Transfer the bread dough to the baking pan and using your fingers press dimples into it just like you would for focaccia. Drizzle with olive oil.
Loosely cover the dough with some parchment paper and let it rise again for 45 minutes to 1 hour while the oven is preheating. You want to give the gluten strands some time to bounce back.
Bake @400"F for 35-40 minutes until golden brown and toasty on top. Allow to cool off completely on a cooling rack before slicing it.

Video

Nutrition

The post Savory Sandwich Bread Recipe appeared first on Ciao Florentina.

Lemon Loaf

Florentina — Thu, 25 Jun 2026 19:59:19 +0000

An easy but outstanding glazed lemon loaf cake brimming with zesty lemon flavor from the sponge to the icing. The perfect dairy-free summer treat to enjoy with your cup of coffee or tea.

Lemon Loaf Recipe

This quick bread has been my favorite thing to bake this summer. It is a moist lemon glazed loaf that uses good fruity olive oil instead of butter and tons of freshly grated lemon zest throughout the batter and the icing. If you have any lavender or thyme blooming in a container sprinkle some over the icing, it’s just prettier and adds a beautiful aroma that compliments the lemon. Be extra baby!

About the Ingredients

Yogurt – Make it dairy-free and use any plain plant-based yogurt, I love using a cultured Greek style one made from coconuts and it is fantastic for baking and to use in the icing.
Flour – All purpose is best here to achieve a moist but still fluffy loaf that is not too dense.
Olive Oil – a light fruity olive oil variety works best here so it doesn’t interfere with the zesty light flavors of your quick bread. It adds moisture and richness making your loaf next level. If you haven’t been baking with olive oil then this is your moment, go for it!
Lemons – Use fresh and organic if possible as we need both the juice and zest. Scrub them well with some salt and water to remove any wax and pesticides that might be on the peel.
Milk – Cashew milk, coconut and even oat milk work wonderfully here while keeping your loaf light and dairy free.
Sugar – Plain white granulated sugar is all you need here. Do not use brown sugar as that will change the color, texture and the ratio will be off.
Baking powder + soda – Use both for lift and fluff.
Vanilla – a little bit of extract goes a long way delivering that complex flavor without overpowering the lemon.

The Lemon Glaze

Powdered sugar whisked in with lemon juice until thick and luscious is all you need here. I added a tablespoon of the yogurt as well but you are free to skip it if you want.

Variations + Storage

Blueberry – make it a blueberry loaf by folding 1 cup of fresh blueberries into the dry ingredients before combining them with the wet batter.
No Glaze -omit the icing if you prefer to toast slices of this quick bread for breakfast. They are delicious with your coffee.
Garnishes – outside of making things more beautiful, a sprinkle of fresh variegated thyme leaves or lavender blossoms pairs really well with the lemon and makes your baked goods look and taste luxurious. Try it and report back, I think you’ll really love it.
On Storage – Depending on where you find yourself in the world you can store this loaf in the pantry wrapped in parchment paper or inside a lidded glass container for up to 4 days. You can also freeze individually wrapped slices for 3 months or so and just thaw out on the kitchen counter before serving.

Dairy Free Italian Desserts

How to Make the Best Lemon Loaf Recipe

Best Lemon Loaf

A moist lemon glazed loaf that uses good fruity olive oil instead of butter and tons of freshly grated lemon zest throughout the dairy-free batter and the icing. If you have any lavender or thyme blooming in a container sprinkle some over the icing, it's just prettier and adds a beautiful aroma that compliments the lemon.

Course Dessert

Cuisine Italian

Keyword lemon glazed loaf, lemon loaf, lemon olive oil bread

Prep Time 15

Cook Time 55

Total Time 1 10

Servings people

Calories 422kcal

Author Florentina

Ingredients

Wet Ingredients

1/2 cup cashew or coconut milk
2 Tbsp lemon juice (or apple cider vinegar)
1/2 cup dairy-free yogurt (cultured Greek style or any plain plant-based yogurt available)
1/2 cup olive oil
1 Tbsp vanilla extract

Dry Ingredients

1 cup granulated sugar
2 Tbsp lemon zest
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt

Lemon Icing

1.25 cups powdered sugar
1 Tbsp lemon juice
1 Tbsp vegan yogurt (plain cultured Greek style)
lemon zest for garnish from 1 lemon
thyme or lavender blossoms for garnish (optional)

Instructions

Preheat your oven to 350”F.
Prepare a 9 inch loaf oiled and lined with parchment paper.
In a small bowl mix together the milk with the loom juice and set aside for a few minutes.
1/2 cup cashew or coconut milk, 2 Tbsp lemon juice
In a large mixing bowl whisk together the sugar + lemon zest until combined. Add the flour, baking powder, soda and salt and whisk well until incorporated. Make a well in the center of your dry ingredients.
1 cup granulated sugar, 2 Tbsp lemon zest, 2 cups all purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine sea salt
To the bowl with the milk and lemon add the olive oil, yogurt and vanilla. Mix well then pour in the center of the dry ingredient mix.
1/2 cup dairy-free yogurt, 1/2 cup olive oil, 1 Tbsp vanilla extract
Using a spatula fold the wet ingredients into the dry until fully combined and. Thick batter has formed.
Pour the batter in the prepared loaf pan and give it a little shake to distribute it evenly all over. Use the edge of your spatula and run it through the center of the batter lengthwise about 1/2 inch deep (much like scoring bread dough), this will help the loaf get a nice crack in the top.
Bake @350”F for 55 minutes to 1 hour until a toothpick inserted in the center comes ut clean or with just a few crumbs holding onto it.
Transfer the loaf to a cooling rack and allow it to cool off completely before removing it from the pan.

ICING

Whisk together all the icing ingredients until smooth and silky. Place some parchment paper under the cooling rack to catch any icing drips, and once your loaf is completely cooled pour the icing over the top. Grate some lemon zest over the icing and decorate with some thyme leaves and blossoms if available.
1.25 cups powdered sugar, 1 Tbsp lemon juice, 1 Tbsp vegan yogurt, lemon zest for garnish, thyme or lavender blossoms for garnish

Video

Nutrition

The post Lemon Loaf appeared first on Ciao Florentina.

Healthy Chickpea Bread (gluten-free)

Florentina — Mon, 16 Mar 2026 20:33:32 +0000

Healthy gluten free chickpea bread without yeast or dairy, just good for you protein packed chickpea flour, fragrant rosemary and a little baking powder and baking soda for lift. A bread you can feel good about eating at every meal.

No Yeast Gluten Free Chickpea Bread

This healthy bread is made from chickpea flour and bound together with a mixture of flax and psyllium husk for the ultimate flavor and texture. If you are one of the die hard fans of my Italian crusty bread but want a healthy, fast and easy alternative for every day, then this gluten free bread is for you. It toasts great so you can really elevate your avocado toast with this super nutritious and satisfying base.

Useful Ingredient Notes

Chickpea Flour – this highly nutritious protein packed gluten free flour also known as garbanzo bean flour or besan is made from finely ground chickpeas with a nutty flavor. I prefer the garbanzo flour which is made from raw white chickpeas which has a milder flavor while Besan is made from roasted brown chickpeas with a more intense flavor profile. Either works here, it’s simply a taste preference.
Baking Soda + Baking Powder – you’ll want to use both here especially because the chickpea flour is so dense compared to regular wheat flour. The soda provides immediate rise in combination with the vinegar, and the baking powder gives it a second boost and rise once the heat of the oven hits the bread dough.
Apple Cider Vinegar – you need the acid here to activate the baking soda and also help with flavor. Alternatively you can use lemon juice or another type of white vinegar you have available.
Psyllium Husk + Flax – this is your magic binder! Once whisked into the water it will create a thick gel that will hold your dough together and make up for the lack of gluten. DO NOT SKIP IT!
Rosemary – Fresh or dry whatever you prefer, I love using it here to add some Italian flavor to my bread and to balance the chickpea flour taste.
Sesame Seeds – A mix of black and white sesame seeds sprinkled over the top of the dough get nice and toasty in the oven and create a pretty visual effect while also adding another layer of flavor. It’s fine to skip them or replace with pumpkin or sunflower seeds as desired. FAQs

Shaping + Baking the Bread

Shaping – Once you mix your wet dough make sure to drizzle or spray some oil on the parchment paper and oil your hands to prevent sticking. Use your hands and shape the loaf into a batard style loaf about 2 inch thick as shown in the video below. Using a sharp serrated knife score the top lengthwise. Sprinkle with sesame seeds and sea salt flakes then use your hand to gently pat them into the dough to stick.
Bake your bread at a medium temperature of 355″F for 1 hour until golden brown on top. Transfer to a cooling rack and allow it to cool off completely before slicing.
Storage – Wrap your bread in parchment paper and store at room temperature for a couple of days or refrigerate up to a week. Alternatively you can slice, wrap and freeze in freezer proof bags or containers up to 5 months. Place in the toaster or under the broiler straight from the freezer for a delicious treat.

Bread Recipes

How to Make Healthy Gluten Free Bread Without Yeast

Healthy Chickpea Bread (gluten-free)

Course Baked Goods

Cuisine Italian

Keyword chickpea bread, gluten free bread, healthy bread

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 149kcal

Author Florentina

Ingredients

3 cups chickpea flour
1 tsp sea salt
1-2 tsp dry rosemary
1 tsp baking soda
1.5 tsp baking powder
2 Tbsp apple cider vinegar or white vinegar
5 Tbsp psyllium husk
4 Tbsp ground flax
1.75 cups water
1 Tbsp sesame seeds (mix white + black for visual appeal)
1 pinch sea salt flakes

Instructions

Preheat oven to 355”F. Line a baking sheet with parchment paper and set aside.
In a small bowl whisk together the psyllium husk, flax and water until smooth and there are no lumps. Set aside to thicken.
5 Tbsp psyllium husk, 4 Tbsp ground flax, 1.75 cups water
In a large mixing bowl whisk together the chickpea flour salt and rosemary. Add the baking powder and baking soda and pour the vinegar on top to activate it.
3 cups chickpea flour, 1 tsp sea salt, 1-2 tsp dry rosemary, 1 tsp baking soda, 1.5 tsp baking powder, 2 Tbsp apple cider vinegar or white vinegar
Add the thickened psyllium husk and flax fixture to the flour and using a spatula fold everything together until fully incorporated. If needed use your hand and knead everything together until combined but try not to overdo it.
Lightly spray the parchment paper with olive oil and dump the dough in the middle.
Oil your hands to prevent sticking and form the dough into a long batard style loaf approximately 2 inch thick or so.
Use a sharp serrated knife and score the top of the loaf lengthwise then sprinkle the sesame seeds and salt flakes on top. Use the palm of your hand and gently pat them into the dough to stick better if needed.
1 Tbsp sesame seeds, 1 pinch sea salt flakes
Bake your bread in the preheated oven for 1 hour until nicely golden brown. Transfer the loaf to a cooling rack and allow it to cool for 15 minutes before slicing into it.

Video

Nutrition

The post Healthy Chickpea Bread (gluten-free) appeared first on Ciao Florentina.

Tofu Egg Salad

Florentina — Tue, 17 Feb 2026 17:51:29 +0000

A protein packed tofu egg salad deeply seasoned with a rich umami vegan mayo dressing and finished with eggy Kala namak salt for the ultimate eggy flavor without any of the cholesterol.

Tofu Egg Salad

If you are not a big fan of tofu yet then this easy and super delicious vegan egg salad recipe will make you fall in love with it. Easy to make, really satisfying, savory, delicious and convenient to keep in the fridge and have handy for the perfect lunch sandwich.

Boiling the Tofu

If you aren’t familiar with the method of boiling tofu before actually using it in a recipe, I’m here to promise you it’s worth the extra 10 minutes and to trust the process. You will end up with a real clean canvas to season without any briny soybean taste; instead you’ll get a fluffy texture ready to deeply soak up the beautiful flavors of the dressing. Make sure to use an extra firm block that can hold up to the boiling, no need to press it, just slice it up into 1 inch cubes and boil away.

The Salad Dressing

Vegan Mayo – I used Follow Your Heart but you can use whatever plant based mayo you prefer and is available at your local market. You are already winning by skipping all that dairy saturated fat and cholesterol.
Dijon Mustard – it just belongs here, you can’t tell it’s in there but it does its magic, try not to skip it.
Capers – brined capers roughly chopped add both saltiness and a little tang.
White Miso – for a perfect touch of umami, it really adds complex flavor to the final dish so ideally you won’t skip it. If you must you can replace it with 1-2 teaspoons of shoyu.
Olive Oil – cold pressed and extra virgin for silkiness and richness, it’s fine to omit if you want to reduce the fat content.
Garlic – one clove is enough, make sure to grate it finely through a microplane zester and extract flavor without it being pungent and overpowering. Nobody wants to bite into a chunk of raw garlic.
Onion Powder + Turmeric – as aromatics and that golden hue color we like seeing in our egg salad. Don’t overdo it, 1/2 teaspoon is plenty.
Rice vinegar – to balance all the umami flavors with its mild tang and subtle sweetness. Add more if desired but taste as you go.

Recipe Tips

Boil the Tofu – for the best flavor and texture I highly recommend you don’t skip this step.
Should I still press the tofu? – No there is absolutely no need to press the tofu, make your life easier.
Chill the Salad – for the best flavor make sure to refrigerate the salad for a couple of hours or overnight before serving. This will give the tofu a change to really soak up that dressing and for the flavors to mingle.
What is Kala Namak Salt – this is a pink, purple or black salt with a high sulfur content which makes it smell and taste like eggs. Sprinkle a little bit on top for both the flavor and the scent.

Serving Suggestions

How to Make Tofu Egg Salad

Tofu Egg Salad

A protein packed tofu egg salad deeply seasoned with a rich umami vegan mayo dressing and finished with eggy Kala namak salt for the ultimate eggy flavor without any of the cholesterol.

Course Salad

Cuisine American Italian

Keyword tofu egg salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 192kcal

Author Florentina

Ingredients

16 oz block extra firm tofu cut into 1/2 inch cubes
¼ cup vegan mayonnaise (I used Follow Your Heart)
2 teaspoons Dijon mustard
2 teaspoon capers roughly chopped
1 Tbsp extra virgin olive oil
1 tsp onion powder
1 tsp white miso paste
2 teaspoon rice vinegar + more to taste
1 large garlic clove grated
1/2 teaspoon turmeric
¼ teaspoon sea salt
freshly ground black pepper

Garnish suggestions

Kala namak salt to taste (I like to use the coarse texture if available)
chopped fresh dill, chives, micro greens, baby arugula
freshly cracked black pepper, red chili flakes, sesame seeds
Pickled red onion

Instructions

Bring a small pot of water to a boil. Season generously with a big pinch of salt.
Meanwhile drain the tofu block and cut it into 1 inch cubes. Add it to the pot of boiling water and gently boil it for 10 minutes. Drain in colander and allow to cool until safe enough to handle. Use your hand and tear the pillowy tofu squares into smaller irregular pieces.
16 oz block extra firm tofu cut into 1/2 inch cubes
In a medium size mixing bowl combine together the mayo, vinegar, miso, dijon and olive oil. Add the capers, onion powder, garlic, turmeric, black pepper and sea salt. Mix well.
¼ cup vegan mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoon capers, 1 Tbsp extra virgin olive oil, 1 tsp onion powder, 1 tsp white miso paste, 2 teaspoon rice vinegar, 1 large garlic clove, 1/2 teaspoon turmeric, freshly ground black pepper, ¼ teaspoon sea salt
Add the tofu and toss everything to coat really well in the dressing. Refrigerate for a couple of hours or overnight to completely chill and for the tofu to soak up the flavors. Taste and adjust seasonings with more rice vinegar if desired. Hold off on adding anymore salt until serving when you will garnish with the kala namak eggy salt.
chopped fresh dill, chives, micro greens, baby arugula, freshly cracked black pepper, red chili flakes, sesame seeds, Pickled red onion, Kala namak salt to taste

Video

Notes

Boil the Tofu - for the best flavor and texture I highly recommend you don't skip this step.
Should I still press the tofu? - No there is absolutely no need to press the tofu.
What is Kala Namak Salt? - this is a pink, purple or black salt with a high sulfur content which makes it smell and taste like eggs. Sprinkle a little bit on top for both the flavor and the scent.
Chill the Salad - for the best flavor make sure to refrigerate the salad for a couple of hours or overnight before serving. This will give the tofu a change to really soak up that dressing and for the flavors to mingle.

Nutrition

The post Tofu Egg Salad appeared first on Ciao Florentina.

Rosemary Focaccia Recipe

Florentina — Wed, 10 Dec 2025 17:44:24 +0000

Get excited about this dreamy rosemary focaccia bread with a perfectly crisp bottom and topped with roasted cherry tomatoes for the win! Enjoy on its own, as a side to soups or to make the perfect sandwich stuffed with my homemade mozzarella.

Rosemary Focaccia

Revisit and upgrade your focaccia recipe with this perfected rosemary dough you’ll be making and sharing for the rest of time. The perfect dough features mashed potatoes and olive oil which yields a soft and fluffy crumb between a crisp bottom and top. The tomatoes are roasted separately until they collapse then spooned over the bread just before serving, this way you get the best of both words: crispness topped with luscious jammy tomato goodness. Enjoy alongside my Tuscan white bean soup for the most comforting coziest Italian homemade dinner – not to be missed!

Focaccia Dough Ingredient Tips

All Purpose Flour – unbleached all purpose flour works perfect in this recipe although bread flour is fine to use as well if that’s all you have in in your kitchen at the moment.
Mashed Potatoes – the magical ingredient that adds moisture and fluffiness to your final crumb. You can use leftovers for this or simply boil a couple of Yukon gold potatoes until soft and mash them up until fluffy and creamy (no need to peel them first). Use your hand to work them into the dry ingredients to make sure it gets evenly distributed.
Instant Yeast – All I use nowadays, I keep it in a jar in the fridge and add it straight to my dry ingredients, It has never let me down so I highly recommend you use this one.
Granulated Garlic – I like using some here to give some depth of flavor to the dough alongside the sea salt. You don’t have to use it but I definitely think it tastes better with it.
Rosemary – Use fresh if available, I add some in the dough, some on top of it before baking and of course some in the tomato topping. It’s all about that rosemary so please don’t leave it out. Dry will also work in a pinch but try to smell its aroma and make sure it is a fragrant batch.
Olive Oil – for both flavor and texture, the fat adds to the tenderness of the final bread and makes the dough a dream to work with.
Sea Salt Flakes – or Fleur de Sel, I love adding them on top of the bread alongside more rosemary just before baking. This way they all bake into the crust and deliver savory salty magic in almost every bite.
Warm Water – I suggest warm water here simply to speed up the process of rising the dough. Any temperature will work really, however ice cold water will deliver a slow rise which is not a bad thing if you have the time because it also helps develop more flavor. So technically you can prep the dough ahead of time and refrigerate it overnight then bring out to room temperate and let it rise for at least a couple of hours before baking it.
Rising Time – It’s important to let the dough double in size, this could take 2-3 hours depending on the ambient temperature and any draft in the room. It’s never going to be exactly 2 hours, trust your eyes to check both the size and the texture.

Roasted Tomato Topping

Depending on what’s available in your area and the time of the year, you can use basic cherry tomatoes or a mix of heirloom cherry tomatoes in different colors. Toss them together with some garlic cloves, rosemary, olive oil and pinch of salt then let them roast away @450″F until they release all their juices and start to get jammy. Feel free to let them collapse entirely and all the juices to evaporate, the naturals sugars will concentrate and caramelize around the edges and you’ll end up with a super delicious and outstanding topping.

More Italian Bread Recipes

Olive Bread
Garlic Bread Sticks
Whole Wheat Bread
Pizza Bread Focaccia
Italian Rosemary Biscuits
No Knead Potato Focaccia
Garlic Knots
Potato Bread
Homemade Spelt Bread
Italian Crusty Bread <—the Cult Favorite!

How to Make the Best Rosemary Focaccia

Rosemary Focaccia

Upgrade your focaccia recipe with this perfected rosemary dough you'll be making and sharing for the rest of time. The perfect dough features mashed potatoes and olive oil which yields a soft and fluffy crumb between a crisp bottom and top. Pile up high with roasted cherry tomatoes for the ultimate savory treat!

Course Baked Goods

Cuisine Italian

Keyword rosemary focaccia

Prep Time 10

Cook Time 30

Rising time 3

Total Time 43

Servings people

Calories 341kcal

Author Florentina

Ingredients

2.5 cups all purpose flour
1.5 tsp instant yeast
1 tsp granulated garlic
1 tsp sea salt
1 Tbsp fresh rosemary leaves
1 cup mashed potatoes 2 large golden potatoes
1/4 cup olive oil
3/4 cups warm water
1 sprig fresh rosemary for topping
1 pinch sea salt flakes for garnish

Roasted Tomato Topping

1.5 lb cherry tomatoes mixed colors
1 sprig rosemary
6 cloves garlic (in paper with ends sliced off)
Olive oil - for drizzling
1/ 2 lemon

Instructions

If not using leftover mashed potatoes make sure to scrub and rinse your gold potatoes and dice them into cubes. Boil in plenty of water until soft, drain and mash until sooth and creamy. Allow to cool for a few minutes.
1 cup mashed potatoes
In a large mixing bowl combine together the flour, yeast, garlic, sea salt and rosemary. Add the mashed potatoes and using your hand work the potatoes into the flour mixture until equally distributes throughout.
2.5 cups all purpose flour, 1.5 tsp instant yeast, 1 tsp granulated garlic, 1 tsp sea salt, 1 Tbsp fresh rosemary leaves, 1 cup mashed potatoes
Make a well in the center and add the water and olive oil. Use a spatula and mix everything together until a smooth sticky dough is formed.
3/4 cups warm water, 1/4 cup olive oil
Drizzle the dough with olive oil and cover the bowl tightly with som plastic wrap or parchment paper and a tea towel. Place in a draft free area and allow it to rise for 2-3 hours until doubled in size.
Olive oil - for drizzling
Prepare a large rimmed baking sheet lined with parchment paper and drizzled with olive oil.
Dump the focaccia dough onto the baking sheet and using the palm of your hand flatten it out while also pulling and stretching it towards the sides of the baking sheet. You want to stretch it out to a 1/2 inch thickness.
Using the tips of your fingers start pressing into the dough to create dimples. Drizzle with olive oil, sprinkle with the remaining fresh rosemary and sea salt flakes and cover loosely with parchment paper. Allow it to rest for 30 to 40 minutes. (If it looks like it has risen too much you can make a few more dimples in it before baking).
1 sprig fresh rosemary for topping, 1 pinch sea salt flakes for garnish, Olive oil - for drizzling, 1 sprig rosemary
Meanwhile preheat the oven to @450”F.
Bake your focaccia in the preheated oven for 20 to 25 minutes until golden brown on top. Transfer to a cooling rack and allow it to cool for a few minutes before slicing and serving.
ROAST TOMATOES - In an oven proof baking dish toss the cherry tomatoes with the garlic, rosemary and a good drizzle of olive oil. Sprinkle with a good pinch of sea salt and roast in the preheated oven for 20 to 25 minutes or so until the tomatoes have burst released their juices and get jammy. Finish with a squeeze of lemon and adjust seasonings with more sea salt and red chili flakes. Spoon over the focaccia and serve garnish with fresh basil.
1 sprig fresh rosemary for topping, 1.5 lb cherry tomatoes, 6 cloves garlic, Olive oil - for drizzling, 1/ 2 lemon

Video

Notes

About the Garlic - I only used the garlic cloves to infuse flavor here but they can be squeezed out of the paper and served.
Mashed Potatoes - the magical ingredient that adds moisture and fluffiness to your final crumb. You can use leftovers for this or simply boil a couple of Yukon gold potatoes until soft and mash them up until fluffy and creamy (no need to peel them first). Use your hand to work them into the dry ingredients to make sure it gets evenly distributed.
Instant Yeast - All I use nowadays, I keep it in a jar in the fridge and add it straight to my dry ingredients, It has never let me down so I highly recommend you use this one.

Nutrition

The post Rosemary Focaccia Recipe appeared first on Ciao Florentina.

Green Goddess Soup (Immunity Boosting Soup)

Florentina — Tue, 07 Oct 2025 21:03:27 +0000

Green Goddess Soup – a healthy nutrient packed immunity boosting soup that tastes absolutely delicious and comforting with a base of leeks, potato, garlic, ginger and tons of dark leafy greens. Feel free to skip that boring salad and dive into a bowl of this goodness instead, your immune system will be vibrating with life. Easy, clean and vegan recipe!

Immunity Boosting Green Goddess Soup

This is not a wheatgrass smoothie but absolutely the best verdant soup to boost your immune system, unbelievably delicious savory and creamy green soup fit for a Goddess that Is packed full of antioxidants, micronutrients and vitamins. I would describe it as a green version of the best potato leek soup I ever made and I could eat it every day for the rest of time with little chunks of garlicky bruschetta on top.

What is Green Soup Made Of

Leeks – one medium leek delivers incredible flavor and nutrients, nothing goes to waste so use the whole thing white + green tops sliced and rinsed well as detailed inside the recipe card.
Aromatics – onion, carrot + celery make up the holy trinity and usual suspects in building layers of flavor in soups and stews. Take your time to cook them down, get some color and allow them to develop and concentrate their flavor.
Garlic + Ginger – I love this combination of flavors so much, those two really compliment each other. A little ginger root goes a long way, stick to 1 inch or so unless you prefer to go heavy with the ginger profile.
Chili pepper – one green chile for a little spicy kick and more immune boosting properties is all you need, not too spicy not too mild just enough to awaken the tastebuds.
Gold Potato – I use it to add body to the soup and for that extra creaminess and silkiness during the blending process, it really compliments the leeks but without really knowing it’s In there. Don’t skip it!
The Dark Leafy Greens – a mix of power greens like kale, chard and spinach is perfect, however this is adaptable to your favorite greens. You can go all kale if you like or mix in some dandelion greens, mustard greens, collard greens and even arugula. Go wild and make it special every single time.
Italian Parsley– the stalks are diced and used as an aromatic in the flavor base while the leaves are added in later for more freshness and antioxidants.
Nutritional Yeast – for umami flavor, B vitamins and to preserve immune function and prevent the common cold.
Add Ins – for extra umami feel free to blend in 1-2 tablespoons of white miso paste.
Water vs Veggie Stock – save your cash and use water, no broth that comes in a box will deliver anything close in flavor to what you are building here from step one.

On Storage + Reheating

This is a great soup to double batch and freeze in individual lidded freezer proof containers. It reheats beautifully on the stove top or inside the microwave oven and can be refrigerated up to 5 days (just because I’m not the FDA but it definitely lasts longer).

Italian Soup Recipes

How to Make Immune Boosting Green Goddess Soup

Green Goddess Soup (Immunity Boosting Soup)

Green Goddess Soup - a healthy nutrient packed immunity boosting soup that tastes absolutely delicious and comforting with a base of leeks, potato, garlic, ginger and tons of dark leafy greens. Feel free to skip that boring salad and dive into a bowl of this goodness instead, your immune system will be vibrating with life.

Course Soup

Cuisine Italian

Keyword green goddeess soup, immunity boosting soup

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 79kcal

Author Florentina

Ingredients

1 small yellow onion diced
1 carrot peeled + diced
2 celery stalks chopped
1 medium leek
1 inch ginger root chopped
5 garlic cloves peeled + minced
1 chile pepper diced
1 cup golden potato diced
1/2 bunch Italian parsley stalks + leaves separated
1/2 lb dark leafy greens I used baby kale, chard + spinach
6 cups water
1/4 cup nutritional yeast
1 tsp sea salt + more to taste
black sesame seeds + red chili flakes for garnish

Instructions

Slice the leeks and add them to a large bow of cold water. Agitate the water well then allow them to sit for a few minutes. The sand and grit will wall to the bottom and the cleaned leeks will float to the top.
1 medium leek
Preheat a heavy bottom stock pot over medium heat. Add a drizzle of olive oil and sauté the onion, carrot, celery and parsley stalks with a pinch of salt until they start to soften and the onion starts to get a little color.
1 small yellow onion, 1 carrot, 2 celery stalks, 1/2 bunch Italian parsley
Push the aromatics to the sides, drizzle a little olive oil in the center and drop in the garlic and ginger + chili pepper if using. Cook until fragrant then give everything a good stir.
1 inch ginger root, 5 garlic cloves, 1 chile pepper
Using a spider ladle start scooping the clean leeks from the water and add them to the pot with the aromatics. Stir and let everything sauté together until the leeks have wilted.
1 medium leek
Add the potato and water and bring to a boil. Add the salt, partially cover with a lid and simmer everything together for 10 to 15 minutes until the potatoes are fully cooked through.
1 cup golden potato, 6 cups water, 1 tsp sea salt + more to taste
Add the dark leafy greens and parsley leaves to the soup, stir and simmer a few minutes until fully wilted. Remove from heat.
1/2 lb dark leafy greens, 1/2 bunch Italian parsley
Using a large ladle start transferring the hot soup to a Vitamix blender (or a similarly powerful blender). Work in batches as needed and process the soup on the hot liquid setting together with the nutritional yeast until silky smooth.
1/4 cup nutritional yeast
Transfer all the creamy soup back into the soup pot and adjust seasonings to taste with salt and pepper.
Serve hot with a pinch of black sesame seeds, red chili flakes and bite size pieces of garlic bruschetta torn on top.
black sesame seeds + red chili flakes

Video

Notes

The Dark Leafy Greens - a mix of power greens like kale, chard and spinach is perfect, however this is adaptable to your favorite greens. You can go all kale if you like or mix in some dandelion greens, mustard greens, collard greens and even arugula. Go wild and make it special every single time.
Add Ins - for extra umami feel free to blend in 1-2 tablespoons of white miso paste.
Water vs Veggie Stock - save your cash and use water, no broth that comes in a box will deliver anything close in flavor to what you are building here from step one.
Storage + Reheating - this soup can be refrigerated up to 5 days or frozen up to 4 months. It reheats beautifully on the stove top or microwave oven.

Nutrition

The post Green Goddess Soup (Immunity Boosting Soup) appeared first on Ciao Florentina.

Roasted Garlic Potatoes

Florentina — Sat, 13 Sep 2025 17:45:17 +0000

Festive roasted garlic potatoes with lemon and herbs cooked in broth and olive oil until buttery soft on the inside with nice golden brown crisp edges. Easy, outstanding recipe to keep on repeat as long as the weather permits turning on the oven.

Roasted Garlic Potatoes

Save this garlic potatoes recipe to your holiday dinner menu because you will find yourself making it over and over for every special occasion and Sunday dinner. Thick potato wedges are covered in an instant homemade broth and roasted with herbs and tons of garlic until buttery soft and the broth has reduced to a luscious savory sauce you’ll mop clean with a piece of my crusty olive bread.

About the Potatoes

Potato Variety – Using a waxy golden potato variety here is very important as they will keep their shape during roasting without falling apart and turn into mashed potatoes. Red skin potatoes that are waxy can also be used here, no need to peel any of them, just scrub and rinse well to remove any dirt.
How to cut wedges from a potato: Start by cutting each cleaned potato in half lengthwise. Place the flat side down on a cutting board and cut it in half then repeat with the other halves. I like to make them about 1/2 inch thick but you can cut them thicker, just check to make sure they are completely cooked through before removing from the oven as thicker pieces will take a little longer roasting time.

Instant Broth Ingredients Notes

Water – I like to start my broth with water and add tons of flavor with my herbs and spices that reduce into a fabulous sauce. I’m not a fan of store bought broths but you can use some here if you prefer.
Garlic – Go for 6 of the largest cloves you can find and grate them into the broth. This way they will literally melt into the sauce and give it a rich but mild garlicky flavor throughout without any bitterness.
Nutritional yeast – Packed with savory umami flavor and good for you B vitamins, I never leave myself without a bulk bag of this gold dust. Absolutely priceless, don’t leave it out.
Herbs – Woodsy rosemary, thyme, a little oregano and bay leaves will give the potatoes a fantastic aroma and make your house smell like the holidays.
Turmeric– Just a little pinch for color, you can go without but it’s pretty if you have it.
Olive Oil – For both flavor and richness, it will lusciously coat the potatoes as the broth reduced into a sauce and make them buttery smooth and soft.
Granulated onion – Just a couple of teaspoons as an aromatic layer to compliment the other flavors.
Lemon wedges – as they roast with the potatoes they will release their juices and balance the savory umami flavor profile by brightening it up. Serve with extra wedges on the side.

On Storage

If by a miracle you find yourself with leftovers, simply refrigerate them for up to 5 days in a lidded container. Best reheated in the oven @375″F for about 20 minutes or until heated through to your liking.

You’ll Also Love

How to Make Roasted Garlic Potatoes Wedges

Roasted Garlic Potatoes

Course Sides

Cuisine Italian

Keyword potato wedges, roasted garlic potatoes

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 284kcal

Ingredients

1.5 lb golden potatoes
2 cups water
6-7 large garlic cloves grated
2 Tbsp nutritional yeast
2 tsp granulated onion
1 tsp sea salt
1/2 tsp turmeric
1 tsp dry oregano
10 sprigs thyme or 1 tsp dry
2 sprigs rosemary
2 bay leaves
1/4 cup olive oil
1 pinch red pepper flakes
1 pinch sea salt flakes
1/2 lemon cut into wedges + extra for serving

Instructions

Preheat oven to 400”F.
Scrub and rinse the potatoes well, cut them in half lengthwise then slice them into wedges. Rinse again and transfer them to a medium size roasting dish together with the bay leaf, fresh thyme, rosemary and lemon wedges. Spread them all in an even layer as best as you can.
1.5 lb golden potatoes, 10 sprigs thyme, 2 sprigs rosemary, 2 bay leaves, 1/2 lemon cut into wedges + extra for serving
In a measuring cup whisk together the water, garlic, nooch, onion, salt, turmeric and oregano.
2 cups water, 6-7 large garlic cloves, 2 Tbsp nutritional yeast, 2 tsp granulated onion, 1 tsp sea salt, 1/2 tsp turmeric, 1 tsp dry oregano
Pour the broth over the potatoes and drizzle all over with the olive oil. Sprinkle with the red pepper and sea salt flakes.
1/4 cup olive oil, 1 pinch red pepper flakes, 1 pinch sea salt flakes
Bake the potatoes in the preheated oven for 25 minutes. Using a flat spatula give them a gentle mix around and bake an additional 30 to 40 minutes until all the potatoes are buttery soft with golden brown edges on the top layer. The broth should be almost all evaporated by this point with just a shallow layer on the top.
Serve the potatoes hot with some of the pan juices, lemon wedges and extra sea salt flakes to taste. Garnish with a sprinkle of chopped chives or flat leaf Italian parsley for a pop of color.

Video

Nutrition

The post Roasted Garlic Potatoes appeared first on Ciao Florentina.