San Lorenzo’s Kitchen

To accompany your barbie, why not try a fresh salad, maybe with boiled chicken?

1 chicken breast
1 bay leaf
Few peppercorn

Your choice of salad and sprouts

1 tablespoon of honey
1 teaspoon of mustard
3 tablespoons of extra-virgin olive oil

Lay he chicken in a large pan, covered with cold water, bay leaf and peppercorns. Bring it to the boil, let it boil for 15 minutes, then turn off the heat and let it cool in its water.

In the meanwhile, prepare your dressing. Beat mustard and honey, then add the oil little by little.
Lay the threaded chicken on the salad and dress with the honey vinaigrette.

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Scritto da Sara - Piperita alle 9:55, in Secondo, Antipasto, La ricetta

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We are in the middle of barbecue season, and is there anything better than a good cut of meat, marinated and then grilled over hot ashes?

The meat of you choice (I’ve used veal)
San Lorenzo Extra-virgin Olive Oil
San Lorenzo Balsamic vinegar
Rosemary
Sage
Thyme
Coarse sea salt

Grind the herbs with the salt. Rub the meat slices (or the entire chop, if using this cut) with the herbs mixture.
lay them on a single layer and cover with oil and vinegar.
Let it stand for one hour outside the fridge (or for at least six hour in the fridge), then grill the meat.
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Scritto da Sara - Piperita alle 10:35, in Secondo, La ricetta

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In Europe is sometimes tricky to find good and ripe avocados, so, when I’m so lucky to find them, it’s avocado galore!
This dip was inspired by a Donna Hay idea, but you can personalize it as you like. For one crushed avocado I added a teaspoon of our Organic delicate garlic mayo.
But you can choose among our other mayonnaises, as the balsamic vinegar one, or three pepper…
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Scritto da Sara - Piperita alle 4:43, in Antipasto, La ricetta

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This entrèe, or, if you prefer, a midweek quick dinner, is simple and very fast to make… And eat!

For the blinis:
75 g of buckwheat flour
35 g of flour
1 and half teaspoon of chemical yeast
1 egg
180 ml of milk
30 g of melted butter

Mix all the ingredients until you obtain a smooth and thick butter.
Heat a heavy bottomed pan. When hot, add spoonful of the batter, well distanced and cook until bubbling, then turn the blinis and cook for a minute or so. Lay them on a plate and fill them with thin slices of San Lorenzo’s Prosciutto crudo friulano pesante, fresh broad beans and San Lorenzo’s sun-dried tomatoes in extra-virgin olive oil. The perfect grub!
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Scritto da Sara - Piperita alle 16:01, in Antipasto, La ricetta

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As the giro is still in Veneto, why don’t you try this simple and super quick appetizer, traditional of this region?

1 can of white beans (400 g)
2 garlic cloves
3 tablespoons of Extra-virgin Olive Oil San Lorenzo
2 tablespoons of any of vinegar San Lorenzo
10 Anchovy fillets San Lorenzo

Heat the oil in a little pan. Add the garlic cloves, halved and let them fry until slightly golden. Add the anchovy fillets, then the vinegar, stirring. Let it cool before to dress the white beans.
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Scritto da Sara - Piperita alle 10:34, in Antipasto, La ricetta

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