San Lorenzo’s Kitchen

The Giro this year began from Sardinia, one of our most beautiful islands! Two of the most wonderful Sardinian products are Malloreddus and Pecorino, and of course they work splendid together!

Serves 2
200 g San Lorenzo Organic Malloreddus
150 g cherry tomatoes
50 g Pecorino Sardo D.O.P.
2 g saffron
1 tablespoon San Lorenzo extra virgin olive oil
Fresh thyme springs

Bring to the boil a lot of water. Salt it and add saffron.
Cook the Malloreddus for the given time on the package.
In the mean while, halve the cherry tomatoes, put them in bowl, add the oil, thyme and little salt.
Once the Malloreddus are cooked, transfer them in the bowl with the tomatoes, add fresh grated Pecorino and serve straight away.

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Scritto da Sara - Piperita alle 12:59, in Primo, La ricetta

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The Pasta alla carbonara is one of the best know and most misunderstood Italian dish! One of the best because it’s so simple that it’s almost impossible to get it wrong! But misunderstood because it’s difficult to find it made in the right way outside our borders… Allow me to get this straight, even in Italy we don’t have a unique version of the Carbonara recipe: every family has its own way to cook and combine 3 basic ingredients: pasta, pancetta (thick bacon) and eggs. And the main problem outside our borders is that: respect for the 3 basic ingredients! No cream! No water (if not to cook the pasta)! At most a bit of parmesan with the eggs and a little bit of olive oil to fry pancetta… But nothing more…
But before to master the basic, why don’t we try with a "fake" version of it?

Serves 4
1 pack Tagliatelle San Lorenzo
250 g fresh ricotta
1 pack of saffron (2 gr)
2 courgettes
200 of thick bacon, in stripes
Salt and pepper

Bring a large quantity of water to boil (5-6 litres). When it begins to simmer, add sea salt.
In the meanwhile, fry the bacon in nonstick pan without any fat, add the diced courgette and let it cook for about 5-10 minutes: courgette should be cooked but still crunchy.
In a serving shallow plate, mix ricotta, saffron, and little salt and pepper. Add a ladle of the boiling water.
When the water, after adding the salt, begins to boil again, add the Tagliatelle. They need to cook just for three minutes, so be ready to drain them.
Add tagliatelle to the ricotta mix, turn, dress with pancetta and courgette, and serve straight away!
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Scritto da Sara - Piperita alle 11:16, in Primo, La ricetta

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A typical dish from Puglia, simple yet rewarding, a little hot and very tasty!

Serves 4 to 6
500 g Organic Orecchiette San Lorenzo
Broccoli tops
3 tablespoons of extra-virgin olive Oil San Lorenzo
2 garlic cloves
Few anchovies fillets
Chili pepper flakes

Bring to the boil a large quantity of water. When it’s beginning to boil, add sea salt.
Blanch the broccoli tops for 3-4 minutes (depending on their size), then drain them with a colander and keep the water boiling. Add orecchiette to the boiling water and cook them 1 minute less than the stated time on the package.
In the meanwhile, in a big non stick pan, heat 2 tablespoons of olive oil, then add minced garlic, chili pepper and anchovies.
Once the orecchiette are cooked, add them to the pan, altogether with the cooked broccoli. Stir fry for few minutes, adding a tablespoon of oil at the end.
Serve immediately.

This dish is part of the Presto Pasta event hosted by Ruth of Once Upon a Feast. Check out for the round up every Friday!
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Scritto da Sara - Piperita alle 7:58, in Primo, La ricetta

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It may seems strange, but strawberries and balsamic vinegar are wonderful together! The tangy flavor of the vinegar perfectly plays with your tongue, while the fresh outburst of the basil is amazingly highlighting the sweetness of the strawberries! A perfect mix!
And through the years it became a sort of traditional spring dish in Italy!
The thick, fragrant San Lorenzo’s Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena) is perfect for this super quick, super chic and super simple dish!

Fresh strawberries
Few drops of Aceto Balsamico Tradizionale di Modena
Some fresh basil leaves

Clean and gently wash the strawberries. Halve and quarter them.
Arrange them in a nice bowl, sprinkle with the balsamic vinegar and with teared basil leaves.
Serve cool.

This dish participate to Monthly Mingle, hosted by Meeta!

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Scritto da Sara - Piperita alle 11:07, in La ricetta, Dolce

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