San Lorenzo’s Kitchen

Inspired by the evergreen Donna Hay, this super simple baked onions are a wonderful natural, light and organic (if you watch your ingredients) side dish!

The only way to make it organic is to start with the right products: organic onions, Organic Balsamic Vinegar of Modena, Organic 100% Italian Extra-virgin Olive Oil and Melata (Italian Forest Honey).

As simple as that: halve the onions, open them up with your hands and lay them on a baking tray, cut side up. drizzle with Organic Balsamic Vinegar of Modena and Organic 100% Italian Extra-virgin Olive Oil, then with a thread of Melata (Italian Forest Honey). Cover the tray and bake in hot oven for 40 minutes. Uncover and keep baking for 20 more minutes.

Enjoy!

Scritto da Sara - Piperita alle 19:43, in Contorno, Secondo, La ricetta

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An evergreen southern wedding: capers, olives, tomatoes, raisins and pine nuts. Used preferably for seafood or fish, can be used alone to dress pasta or, why not, an hot steaming polenta.

1 jar Organic peeled tomatoes
1 garlic clove
2 tablespoon extra virgin olive oil
1 tablespoon chopped parsley
1 kg squid, cleaned
1 tablespoon pine nuts
1 tablespoon black olives
1 tablespoon of capers, rinsed
1 tablespoon raisins

Soak raisins in hot water for half an hour.
Hot oil in a large, possibly earthenware, sauce pan, hot the oil and stir fry the garlic. Add the smashed tomatoes, add salt and pepper, the chopped parsley and stir. Cook for 10 minutes, then add the squid, olives, capers, pine nuts and raisins (drained).
Cook on a very slow fire, covered, for at least 1 hour. Add more chopped parsley or basil at the end.
Serve with grilled bread.

Scritto da Sara - Piperita alle 11:06, in Secondo, Antipasto, La ricetta

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The king of comfort food, the king of easy life, the king of pudding!
A perfectly baked sweet risotto that can be served as a dessert or for breakfast, better warm, but even cold as a refreshing summer treat… And all this thanks to the wonderful Organic Carnaroli rice from San Lorenzo and Donna Hay, the ultimate kitchen queen!!!

875 ml milk
6 pieces lemon zest
2 tablespoons butter
220 g Organic carnaroli rice
75 g sugar

Preheat the oven at 180° C.
In a sauce pan, hot the milk (without boiling it) with the lemon zests and the butter.
Place rice (uncooked) and sugar in a oven proof shallow dish. Cover it with the hot milk. Stir it, cover the mould tightly with foil and cook for 30 minutes.
Remove it form the oven, stir for 2 minutes. Then remove the lemon zest. It should be still creamy and slightly soupy.
Serve and enjoy!
A drop of vanilla won’t hurt!

Which one do you prefer: white on white or black on white?

Scritto da Sara - Piperita alle 12:53, in La ricetta, Merenda, Dolce

1 Commento »

Quick, easy and please a crowd!

Defrost a roll of puff pastry. Cut out 10×10 cm squares. From half of the squares, cut out another square, form the centre, 8×8cm. Brush with beaten egg yolk the 10×10cm squares, and lay on top of it the outer squares from the cut ones. bruch again with beaten egg yolk and bake in a preheated oven for 10-15 minutes or until golden.

Fill them with a nice slice of Culotta affumicata and an Organic sun-dried tomato.

Scritto da Sara - Piperita alle 10:56, in Antipasto, La ricetta

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A tomato sauce for every occasion, from pasta to fish, from boiled rice to potatoes!
It really is very simple and fulfilling, and to make you’ll only need San Lorenzo products!

2 tablespoons Extra virgin Olive oil
1 jar of Organic peeled tomatoes, blended
1 tablespoon Selected miniature Capers, rinsed
3 tablespoons Organic de-stoned black Ligurian olives

Heat the oil, add the blended tomatoes and cook for 10 minutes. Add the rinsed capers and olives, a bit of basil or parsley if you like, and use it for pasta, to cook fish or potatoes.

Scritto da Sara - Piperita alle 11:54, in Contorno, Primo, Secondo, La ricetta

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You can buy the ready made vol-au-vent, but to make them is always something full filling.

Defrost a roll of puff pastry. Cut out 10×10 cm squares. From half of the squares, cut out another square, form the centre, 8×8cm. Brush with beaten egg yolk the 10×10cm squares, and lay on top of it the outer squares from the cut ones. bruch again with beaten egg yolk and bake in a preheated oven for 10-15 minutes or until golden.

Let them cool and dress them with artichokes wrapped in a slice of Goose Breast Fillets seasoned in Olive Oil.

Scritto da Sara - Piperita alle 11:48, in Antipasto, La ricetta

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This entrée is very popular in France and is something light, quick, yet very chic to serve for a seated dinner.

You just need some fresh salad, possibly little leaves, some raisins, and maybe few slices of a crunchy apple, our Goose Breast Fillets seasoned in Olive Oil and it’s done! As the goose breast is already in olive oil, you don’t even need to dress the salad!

Scritto da Sara - Piperita alle 11:21, in Antipasto, La ricetta

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Honestly: I’ve always seen this dish in American movies and I always though: Oh my, why do they say it’s an Italian dish??? It is not! At all!!!!!!!!

It’s not really part of our tradition… Maybe in some part of southern Italy, some families, are cooking this kind of pasta sauce, but it’s not really widespread all over the peninsula!

But yet, I’ve never tried it before! And now that I did, well, I’m quite pleased: it’s not bad at all!!!

To be honest, I should have followed The God father recipe: towards the end of the first movie, after Michael killed the people that attempted the life of his father, they are cooking a big pot of meatballs sauce for Spaghetti, and one of the “guys” is telling Michael the secret of it: pork meat in the meatballs, altogether with minced beef.

Well, he couldn’t be more right!

For the meatballs

Equal quantities minced beef and pork sausages (100% pork)
2 tablespoons ricotta
2 tablespoons grated parmesan

Mix all the ingredients together and make little balls.

1 tablespoon of Extra virgin Olive oil
1 onion, chopped
1 jar Organic peeled tomatoes, blended
Few basil leaves

Heat the oil in a pan, add the chopped onion, let it brown slightly, then add the blended tomatoes.
Let it cook for 10 minute, then add the meatballs and let it cook for 30 minutes.

Use it to dress a big bowl of spaghetti!

Scritto da Sara - Piperita alle 16:25, in Primo, La ricetta

1 Commento »

Perfect for every party occasion, this fingers are very simple and quick to make!

1 roll of defrosted puff pastry
1 jar of Robiole d’Alba in olive oil
Few slices of Speck

Roll out the puff pastry. Lay over it enough speck slices to cover it. Well distanced, lay over it thick slices of Robiola. Cut the puff pastry big enought to cover completely the robiola. Cut it in finger sized pieces, brush it with a beaten egg yolk and cook in the preheated oven until golden.

Scritto da Sara - Piperita alle 10:49, in Antipasto, La ricetta

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