San Lorenzo’s Kitchen

"Paglia e fieno" egg pasta is highly versatile, and is especially good with creamy sauces. The distinctive aroma of the spinach is also excellent with pumpkin, which adds a little sweetness to this gratin.

For 3 servings

1 pack of San Lorenzo paglia e fieno tagliatelle

400 g pumpkin, cubed
1 spoonful of Mosto San Lorenzo extra-virgin olive oil
1 sprig of rosemary
Salt and pepper
50 g butter, plus a dab to grease the oven dish and for the gratin
50 g flour
500 ml milk
nutmeg
Parmesan cheese

Heat the oil in a non-stick pan and fry the rosemary, add the pumpkin and cook for 15 minutes until soft.

Prepare the bechamel sauce. Heat the milk, melt the butter in a small thick-bottomed pan. Add the flour and allow to heat for a few minutes, without browning. Drizzle in the warm milk, beating it with a whisk to avoid lumps forming. If lumps do form, use an immersion whisk. Cook the bechamel sauce, stirring all the time, until it starts to thicken.

Bring a little water to the boil, add salt and throw in the tagliatelle. Cook until al dente, following the instructions on the pack. Drain and dress with a dab of butter and the pumpkin. Grease a flan dish, fill with the tagliatelle, pour in the bechamel sauce, cover with Parmesan and a few dabs of butter, and bake under a hot grill to form the gratin.
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Scritto da Sara - Piperita alle 10:51, in Primo, La ricetta

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A fast, flavourful, rustic yet sophisticated pasta dish. Its sophistication comes mainly from the maltagliati: very light, thin pasta pieces that remain perfectly "al dente!"

For 2 servings

1 pack of San Lorenzo egg maltagliati
1 spoonful of Mosto San Lorenzo extra-virgin olive oil


1 spoonful of Mosto San Lorenzo extra-virgin olive oil
1 onion
2 cloves of garlic
The tip of a teaspoon of chilli pepper
1 spoonful of fennel seeds
250 g of sausage
1 250 g jar of peeled organic tomatoes from San Lorenzo
1 sprig of thyme

Start by preparing the sauce. Finely chop the garlic and onion, and fry in the hot oil. Add the chilli pepper and fennel seeds. Mash the sausage with a fork and add to the mixture. Add the crushed tomatoes and bring to the boil. Add the thyme, lower the heat and leave to simmer for half an hour, until the sauce has reduced slightly.

Meanwhile bring a little water to the boil, add salt and 1 spoonful of oil, and throw in the pasta. Cook them according to the instructions on the pack, until "al dente", then drain.
Sauté them in the pan with the sauce for 2 minutes, and serve hot.
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Scritto da Sara - Piperita alle 10:59, in Primo, La ricetta

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