Similar to the Vitel tonné sauce, this mousse can simply be spread on savoury tarts as a starter. Without butter, it’s what I like to call the “San Lorenzo” appetizer!
In a blender, mix:
50 g of butter at room temperature
1 jar of San Lorenzo tuna fillets
3 spoonfuls of Organic balsamic vinegar mayonnaise
1 spoonful of very small capers
5-6 anchovy fillets
Blend all the ingredients into a mousse. Leave to rest in the fridge for at least 1 hour before serving.
San Lorenzo Whole Porcini Mushrooms in Oil are a real delicacy: small, ultra-fleshy, delicious porcini mushrooms - all thoroughly cleaned and still whole.
The best way to use them as an accompaniment to ham and cold meats.
But they’re also great in savoury pies.
1 jar of San Lorenzo Whole Porcini Mushrooms
1 roll of puff pastry
2 eggs
250 g ricotta
Salt and pepper
A sprig of rosemary
Preheat the oven to 180° C.
Drain the mushrooms and wash under running water to remove as much oil as possible.
Roll out the pastry and lay the mushrooms on top. Beat the egg into the ricotta, add the salt and pepper and cover the base of the flan. Garnish with a few sprigs of rosemary.
Bake in the oven for 35-40 minutes until golden.
Turn out and serve warm or cold.
San Lorenzo Chilli Peppers with Anchovies and Capers are the perfect pairing for mature, hard cheeses like Pecorino, Cheddar or Beaufort.
They also go very well with roast meat, chicken, or in salads.
But you can also eat them by themselves, to whet your appetite!
If you can, use really fresh broccoli (still crunchy), separate the flowers and eat them raw, dressed with San Lorenzo anchovy fillets in olive oil, sautéed in a little oil, garlic and chilli pepper.
The perfect accompaniment to mozzarella (the burrata variety if possible) or grilled meat.
If you’re not keen on raw broccoli, blanch them for 4-5 minutes in plenty of boiling salted water, and dress them as above. You can also use them as a condiment for pasta.
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.
We, Italians, invented Pizza, that’s a fact. Then the rest of the world exported it and killed it! That’s my version! ;)
I cannot stand pineapple, salami, Hawaiian or any strange topping. I like plain pizza: tomatoes, mozzarella and basil.
But sometimes I splurge, I have to admit it.
This pizza was a spur of the moment:
- Organic Sun-Dried Tomatoes in Extra-virgin Olive Oil
- Grilled Artichokes in Olive Oil
- Speck del Trentino (Smoked Prosciutto)
- Buffalo Mozzarella Campana D.O.P.
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.
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.
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.
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!
