Similar to the Vitel tonné sauce, this mousse can simply be spread on savoury tarts as a starter. Without butter, it’s what I like to call the “San Lorenzo” appetizer!
In a blender, mix:
50 g of butter at room temperature
1 jar of San Lorenzo tuna fillets
3 spoonfuls of Organic balsamic vinegar mayonnaise
1 spoonful of very small capers
5-6 anchovy fillets
Blend all the ingredients into a mousse. Leave to rest in the fridge for at least 1 hour before serving.
A simple, fast recipe for a summer evening.
Serves 2
6 thin slices of turkey breast
6 San Lorenzo sun-dried tomatoes in extra-virgin olive oil
6 slices of speck
1 spoonful of extra-virgin olive oil
1 clove of garlic
1 glass of
Vernaccia di San Gimignano d.o.c.g.
Cut each turkey slice in two, widthways.
Arrange a slice of speck and a dried tomato on each slice. Roll up the slices and secure them with a cocktail stick.
Heat the oil in a non-stick pan. Brown the garlic and then discard. Place the rolls in the pan, turning so that they brown on all sides, then drizzle the wine over them and leave to evaporate.
Serve with salad.
They go down a treat with the rest of the bottle of Vernaccia di San Gimignano d.o.c.g.
For a summer evening, when you don’t want to turn on the oven or stove, here is a light starter that can also be transformed into a main course.
On crackers or pieces of bread, crumble a little feta and a spoonful of fresh Peperonata.
The chocolate salami is one of those very simple desserts that we made when we were children and that probably ended up in the freezer half-sized from our continuous tasting of it during its preparation!
1 jar of San Lorenzo hazelnut and cocoa cream
50 g of sliced almonds
5 handfuls of meliga biscuit crumbs
Mix together all the ingredients. Gently place the mix on a sheet of oven-proof paper and form a sausage shape. Close the ends, rolling the oven paper round itself, and leave it to rest in the freezer for at least 4 hours.
A delight from the past!
There are two ways to make this dish: either make the sauce from scratch, boiling the tomatoes, peeling them, blending them and cooking them briefly with a little onion, a little tomato puree, basil and seafood, or take a jar of San Lorenzo Basil sauce [CH] and, once hot, add the seafood. In both cases success is guaranteed, but the ready-made sauce is probably a safer bet!
The linguine is the type of pasta best used for fish sauces.
Spaghetti (100 g per person)
Tomato and basil sauce
Mixed seafood, already cleaned and cut into small pieces
Boil a generous amount of water for the pasta. Meanwhile, heat up the sauce.
When the water starts to boil, add salt, bring it to the boil once more and add the linguine.
While the pasta is cooking, add the fish to the sauce and let it simmer.
Once the pasta is cooked, drain it and mix in the pre-prepared sauce.
San Lorenzo Whole Porcini Mushrooms in Oil are a real delicacy: small, ultra-fleshy, delicious porcini mushrooms - all thoroughly cleaned and still whole.
The best way to use them as an accompaniment to ham and cold meats.
But they’re also great in savoury pies.
1 jar of San Lorenzo Whole Porcini Mushrooms
1 roll of puff pastry
2 eggs
250 g ricotta
Salt and pepper
A sprig of rosemary
Preheat the oven to 180° C.
Drain the mushrooms and wash under running water to remove as much oil as possible.
Roll out the pastry and lay the mushrooms on top. Beat the egg into the ricotta, add the salt and pepper and cover the base of the flan. Garnish with a few sprigs of rosemary.
Bake in the oven for 35-40 minutes until golden.
Turn out and serve warm or cold.
Egg straccetti from San Lorenzo are so quick to prepare, you can even bake them in the oven without pre-cooking.
Serves 4
San Lorenzo Egg Straccetti
Prawns
Organic Pesto alla genovese (traditional recipe)
300 g crescenza
500 g cherry tomatoes
3 spoonfuls of milk
Pre-heat the oven to the maximum temperature.
Grease a high-sided baking tin. To prevent the pasta from sticking to the bottom, add 3 spoonfuls of milk.
Make one layer of egg straccetti, cover with the prawns, the cherry tomatoes (quartered), the pesto and the crescenza cut into pieces.
Cover with another layer of straccetti and continue until all the ingredients have been used up. Finish with a layer of prawns, tomatoes, pesto and crescenza.
Cover the dish with aluminium foil and bake for 15 minutes. Uncover the tin and leave to brown under the grill for about 5 minutes. Serve hot.
Perfect served with a glass of Pigato di Albenga d.o.c. or a Colli di Luni d.o.c. Bianco.
San Lorenzo Chilli Peppers with Anchovies and Capers are the perfect pairing for mature, hard cheeses like Pecorino, Cheddar or Beaufort.
They also go very well with roast meat, chicken, or in salads.
But you can also eat them by themselves, to whet your appetite!
Remember that roast from a while ago? If there’s some left over, here’s what you can do with it!
Blend it with 1 or 2 eggs, depending on how much is left over, some grated Parmigiano Reggiano salt and pepper. Use your hands to form walnut-sized meatballs.
Heat some San Lorenzo Peeled Tomatoes in a pan, press with a fork and when hot, add the meatballs. Cover.
After about ten minutes, take the lid off and shake the pan so as to turn the meatballs without touching them with any utensils. Cover again and leave to cook for another 20 minutes. Add some fresh basil leaves, cook for a few more minutes and serve, either as pasta sauce or by themselves, with a little couscous or boiled rice.
