San Lorenzo’s Kitchen

My mum has her old favourite recipes, and one of these is marinated aubergines, which me and my dad used to love. She usually does them with fried aubergines left over from a parmigiana. But following my good resolutions for the summer, instead of frying the aubergines, I grilled them, and threw in a courgette as well, for the fun of it.

2 aubergines, in slices 5 mm thick
1 courgette, cut lengthways, in slices 3 mm thick

3/4 San Lorenzo’s Mosto extra-virgin olive oil [GB]
1/4 Aceto balsamico di Modena Riserva San Lorenzo [GB]
1 clove of garlic cut into 4
A few basil leaves

Grill the vegetables.
In a bowl (or jar) emulsify the oil, vinegar, garlic and basil. Pour a little into an ovenproof dish, arrange the grilled vegetables in layers, and cover with the rest of the marinade.
Cover and leave to rest in the fridge for at least 24 hours.
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Scritto da Sara - Piperita alle 13:27, in Contorno, La ricetta

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When courgette flowers are in season, I can’t help buying them and cooking them in every possible way! These, being so simple, will appeal to any palate!

Courgette flowers
San Lorenzo anchovy fillets with oregano (half per flower) [GB]
Mozzarella (1 slice in each flower)

For the batter (enough for about twenty large flowers)
80 g flour
1 cold egg
125 ml ice-cold beer
salt

To fry
San Lorenzo olive oil [GB]

Prepare the courgette flowers: remove the inner stars and rinse them quickly in cold water. Stuff them with half an anchovy fillet and a slice of mozzarella.
Prepare the batter: mix the flour with the salt, egg yolk and beer (if necessary, add well-chilled sparkling mineral water or more beer, the mixture should be runny but compact). To one side, beat the egg white until stiff and fold gently into the flour mixture.

Dip the flowers into the batter and toss into the boiling oil until golden brown. Drain on kitchen paper, season and serve immediately.
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Scritto da Antonio Tombolini alle 9:48, in Contorno, Antipasto, La ricetta

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