San Lorenzo’s Kitchen

When I want to impress my guests but I do not have enough time to prepare something fancy, I always turn to a Donna Hay recipe: they are quick, perfect for every occasion and always a hit! this recipe is from the n.31 of the Donna Hay Magazine.

Those honey and pistachio wafers are wonderful with gelato or ice-cream! And I strongly recommend you use the Orange blossom honey: so velvety and subtle!

50 g of butter
2 tablespoons of honey
175 g of brown sugar
50 g of plain flour
1/2 teaspoon of vanilla extract
2 egg whites
30 g of chopped pistachio

Gelato or ice-cream of your choice

Preheat the oven at 180° C.
Melt the butter with the honey over medium heat.
Whisk it with flour, sugar, vanilla extract and the egg whites until smooth.
Draw 7 cm circles on a greaseproof paper that you placed over a baking tray. Add in the middle of every circle a teaspoon of the mixture. Spread it inside the circles with the back of the teaspoon. Cover it with the chopped pistachio and bake for 10-12 minutes, or until golden.
Let the wafers cool on the baking tray.
Once cool, sandwich them with ice-cream or gelato.

Scritto da Sara - Piperita alle 17:24, in La ricetta, Merenda, Dolce

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I made this veal ragù for a friends night we were having at home, mainly beacuse I wanted something, quick, simple, that could serve a crowd and perfect to fill tortillas!

500 g of veal shank
2 jars of sugo del doganiere
1 red pepper, diced
1/2 teaspoon of cinnamon
1/2 teaspoon of cumin
Chilli pepper
the juice of half lime

Heat the sauce in a large pan.
Dice the veal in very little pieces. Add it to the hot sauce, altogether with the diced pepper.
Let it cook for 20-25 minutes (depending of the size of you dices), add the spices and the lime juice. Let it cook for another 5 minutes, then serve it with cornmeal tortillas, green salad and lime wedges.

Scritto da Sara - Piperita alle 12:17, in Secondo, La ricetta

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Linguine are a wonderful pasta shape, mainly used with seafood and fish sauces.
The organic linguine from San Lorenzo are perfect for any sauce and they are always perfectly al dente. Al dente is a basic component of every pasta: you have to feel the bite, fell that it’s made with durum wheat, feel its shape and how that shape goes with the sauce you are using to dress it.
For Italians is normal to fell different towards each pasta shape. There are some people that doesn’t like spaghetti, but prefer penne. They are made with the same ingredients, durum wheat and water, but they fell completely different in you mouth, both for taste and consistence. I know it may sound crazy, but it’s osmething we share in our DNA, and maybe it’s for that reason that we are so crazy about pasta, we have some pasta shapes, and we don’t eat pasta outside Italy: the al dente concept is very difficult to learn!

Try the San Lorenzo organic linguine with the San Lorenzo clam sauce, as simple as that, cooking linguine in hot salted water for the stated time on the package and dressing them with the clam sauce: you’ll touch the sky!

Scritto da Sara - Piperita alle 17:04, in Primo, La ricetta

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Those rolls are perfect for summer entertaining: quick, simple, the peppers could be grilled on a barbecue and the rice practically cook by itself!

1 red pepper
1 yellow pepper
250 gr of San Lorenzo Organic black rice
Chicken or vegetable stock
1 table spoon of San Lorenzo extra virgin olive oil
Grated cheese of your choice

Grill the peppers, entire, in the oven or over the barbecue. Let them cool in a plastic bag, then peel them.
In the meanwhile, cook the rice. Toast it the hot oil, then add enough stock to cover it a centimetre over the end of the rice.
Let it cook until the stock is completely absorbed, then add a bit of grated cheese, mix and let it cool.
Cut the peppers in large stripes. When is cold enough to take it in your hand, add a bit of it on the pepper’s stripes, then roll it.
Serve warm or room temperature.

Scritto da Sara - Piperita alle 9:18, in La ricetta

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