San Lorenzo’s Kitchen

Asparagus and Speck are a totally delicious combination, and they’re in season. Adding robiola cheese binds it all together and gives that sour note that’s always welcome.

For 2 people
200 g ricciole [GB]
1 spoonful of Mosto extra-virgin olive oil [GB]
1 clove of garlic
1 bunch of asparagus
1 glass of white wine
5 slices of Speck, cut into small strips
1 small Robiola cheese [GB]
Salt and pepper

Put the water for the pasta on to boil.
Discard the toughest part of the asparagus, wash them and cut the stalks into small pieces, keeping the tips to one side.
Heat the oil in a non-stick frying pan, add the clove of garlic and leave to fry gently. Add the asparagus stalks, leave them to fry for a few minutes, add the tips and bathe in white wine. Season, then cook for about ten minutes. Add the Speck, cook for a few minutes until the Speck is golden brown.
Add the pasta to the boiling water, cook for 5 minutes, drain and dress with the asparagus, Speck and Robiola cheese.
Serve immediately.
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Scritto da Antonio Tombolini alle 15:18, in Primo, La ricetta

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For a quick lunch, a dish that’s simple to put together, where all you need is pasta, San Lorenzo olive paté and cherry tomatoes. The sprinkling of salted ricotta is purely optional! So is serving it in a little glass, but it could be a tempting idea for an aperitif.

Ingredients per person
100 g of San Lorenzo Ricciole Pasta [GB]
2 large spoonfuls of San Lorenzo Taggiasca black olive paté [GB]
a dozen cherry tomatoes
1 spoonful of Mosto extra-virgin olive oil by San Lorenzo [GB]

Put the water on to boil for the pasta.
In a bowl, dilute the olive paté with the olive oil.
Cut the cherry tomatoes into 4.
When the water boils, add salt and throw the pasta in. Once cooked - al dente! i.e. even before than you think it’s aldente;-) -, dress it in the bowl with the olive paté. Mix well, add the cherry tomatoes, and if liked, a light sprinkling of salted ricotta.
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Scritto da Sara - Piperita alle 14:19, in Primo, La ricetta

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Tarte Tatin is one of my favourite recipes: easy, it looks good and is sure to be a success! Freely inspired by Tartes Tatin, Catherine Quévremont, Marabout 2003.

For 4 little tarts, 15 cm diameter or 1 large one, 25 cm diameter

For the shortcrust pastry:
250 g flour
130 g butter
2 pinches of salt
1/2 glass of water

3 medium-sized peppers
200 g feta cheese
4 spoonfuls of Taggiasca black olive paté [GB]

Heat the oven to 200° C.

Arrange the peppers on a baking tray lined with greaseproof paper and roast until black. Take them out of the oven, put them in a plastic bag, seal it well and wait till they cool down.

Lower the heat to 180° C.

Meanwhile, prepare the shortcrust pastry. Place the flour, cubes of butter and salt into the mixer. Use the chopping attachment. Start the mixer, and when all the ingredients seem to be well-mixed, start adding the water. Continue to mix until a compact ball is formed. Place in the fridge.

Once cooled, peel the peppers and cut into long strips.
Grease the bottom of an ovenproof dish with oil and arrange the strips of pepper in a circle, using all the available space. Spread the olive paté over the peppers and crumble the feta cheese on top.

Roll out the pastry, trim it to a circle of 30 cm and arrange the shallots on top, turning over the edges at the sides, almost sealing the tart, and making them stick to the bottom.

Bake for 30 minutes.

Take the tart out of the oven, leave to cool, separate the edges from the sides of the dish and turn it out onto a serving dish.
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Scritto da Sara - Piperita alle 20:16, in Antipasto, La ricetta

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