San Lorenzo’s Kitchen

Every time I come back from a vacation to France I’m deeply influenced by French cuisine for the next few month. Many tradition French dishes are really simple to make even in Italy, as they don’t involved too many ingredients impossible to find outside France (aka fresh foie gras or definitely good Normandy salted butter).
A favourite from ever, every time reminding me the first time I ever tried it, during a summer dinner, more then 12 years ago, is Ratatouille. It can be made in many ways and with many different ingredients. Traditionally every vegetable involved is fried separately before to be united all together. This version of mine is slightly lighter, as I haven’t fried all the ingredients, but just onions and garlic. I’ve used, instead of fresh tomatoes, the San Lorenzo hand peeled organic tomatoes, that are definitely better than the green house grow tomatoes you find in supermarkets: they are organic, hand ripped, fully ripe, fantastically genuine!

Serves 4 as a side dish
1 tablespoon of extra virgin olive oil
1 small onion
1 garlic clove
2 medium potatoes
1 yellow pepper
3 small courgettes
1 jar of San Lorenzo hand peeled organic tomatoes
Few basil leaves
Salt and pepper, freshly grinded

Prepare all the vegetables, keeping them separate. Pell and chop the onion, peel and crush the garlic. Pell and dice the potatoes. Wash and diced pepper and courgettes.
Stir fry onion and garlic in the oil. Add the potatoes, keeping steering. Crush the tomatoes and add them to the pan. Add the rest of the vegetables and give a good stir. Add some tear basil leaves, salt and pepper (ratatouille should be generously peppered). Cover and let it cook until the potatoes are tender. Add more pepper and basil leaves and serve hot, warm or cold.

Scritto da Sara - Piperita alle 9:30, in Contorno, La ricetta

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Why always make a big pizza when you can make many mini pizzas??? Are versatile, mouth bite, perfect for parties!

For the dough:
1/4 cube of brewer’s yeast
1 pinch of sugar
250 g flour
1/2 tsp of salt
1/2 spoonful of extra-virgin olive oil [GB]
125 ml warm water

Fresh cherry tomatoes
Mozzarella

Sun dried tomatoes in extra-virgin olive oil [GB]

To make the dough, dissolve the yeast in the warm water, add the sugar and leave to rest for 5-10 minutes, until it starts frothing on top. For dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and mix until the dough is smooth and only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with oil, covered with a damp cloth, in a warm place. Turn the oven on to 200°C.

Cut away from the dough enough to make mini pizzas, 10 centimetres large when laid down. Dress them with quartered tomatoes and some oil. Cook them for 10 mitues, then add the diced mozzarella and on top of it one sun dried tomatoes. Cook until the mozzarella is melted.

Serve hot or warm.

Scritto da Sara - Piperita alle 9:48, in Contorno, Secondo, Antipasto, La ricetta

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Literally “messy penne”. You can even call it Pasta al forno, pasta in the oven, but messy penne is funnier!
It’s something very simple to make. You cook you penne (organic, of course!) until 2 minutes from the given time on the package. You dress them with a sauce of you choice (I’ve used Sugo alla ligure: plenty of wonderful fresh aromas), then you add some diced mozzarella, some creamy cheese, like ricotta, you lie everything in a oven proof dish, you sparkle with grated parmesan and you let it golden in the hot oven, for like 10 minutes.
It’s something you can even do the night before and give the final 10 minute sin the oven the next day, before your guests arrive…
It’s a very versatile dish, but do not over do it: simple is better, sometimes!

Scritto da Sara - Piperita alle 10:47, in Primo, La ricetta

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