San Lorenzo’s Kitchen

This veggy calzone is very simple, as the only complicated part is the pizza dough, which, honestly, can be bought anywhere! (but if you still want to do it, here’s he recipe)

Divide 500g of pizza dough in 2. Lay flat one part in an oven pan.

Clean and cut 1 kilos of fresh, uncooked turnips tops, leaving a 2 centimetre border. Add over it some Anchovy Fillets in Olive Oil, and some Caciocavallo podolico or Pecorino Toscano delle “Crete Senesi” roughly flaked. close with the other part of dough, flattened. Close very tight, almost hermetically sealed and brush all the surface with olive oil.

Cook in a very hot (220° C) preheated oven for 20-25 minutes, until golden.

Scritto da Sara - Piperita alle 18:04, in How to eat like an Italian, Contorno, Secondo, Antipasto, Merenda

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Semifreddo are so simple, that, well, why not making them all the time??? :)

This one is made with crumbled torrone, you know, the one left in the box when you already eaten the rest of the stick! :)

20 g sugar
2 super fresh eggs, yolks and whites divided
250 ml cream
Crumbled torrone

Mix sugar and egg yolks until white.

Whip cream slightly, until soft peaks form.

Whipped egg whites until peaky and firm.

Add crumbled torrone, whipped cream and egg whites to egg yolk, and fold in gently.

Divide in serving bowl and freeze for at least 2 hours.

Scritto da Sara - Piperita alle 18:14, in La ricetta, Merenda, Dolce

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It’s the last days of the “puntarelle” season. Puntarelle are a variety of chicory and you eat raw the steams, while you can cook the leaves.

The steams are slightly bitter, but if you finely slice them, they can be a real treat!

For this salad, adding a sliced orange, soy sauce and extra virgin olive oil, mild the bitter steams.

And in top of all, our great preserved octopus! A treat, really!

Scritto da Sara - Piperita alle 10:59, in Contorno, Secondo, La ricetta

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