San Lorenzo’s Kitchen

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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I was born in Lombardy, a northern Italian region, where one of the specialities is polenta. My father is a polenta specialist: his polenta is really to die for!
So, when he’ll read that I used a quick cooking polenta, that I haven’t used the right flour (from the right mill), that I haven’t cooked it for one hour stirring constantly, well, he’ll probably take me out of his will (if he has one…) and tell the world he doesn’t have a daughter any more…
Anyway, the kind of polenta that my father cooks is not right for this king of stuff, as you need a polenta that makes a nice and compact block once cooled…

250 g quick cooking polenta
50 g Organic de-stoned Black Ligurian Olives

Delicate Garlic Mayonnaise (Organic) to serve

Cook the polenta as it is stated on package. As soon as it is cooked, add the olives. Then, without further ado, lay it in a greaseproof paper covered cake mould, and push it down to 2 cm thickness. Even the surface with another sheet of greaseproof paper and let it cool completely.

Heat the oven at 180° C. Cut the cooled polenta in finger sticks and let it golden in the oven.

Serve them with Garlic Mayonnaise.

Scritto da Sara - Piperita alle 13:44, in Contorno, Antipasto, La ricetta

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As the tasting panel is taking a pause (due to upcoming holidays in Italy), why not change the sweet theme for a while?

And so here it is this artichokes dip, so simple that everyone can make it, even a 3 years old child!

In the mixer, roughly mix a jar of drained Grilled artichokes or Whole baby artichokes with some spoonful (depending of your taste) of Organic Mayonnaise. Salt, if needed, and serve with grilled bread.

Scritto da Sara - Piperita alle 15:30, in Antipasto, La ricetta

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This light snack, or quick appetizer, is so simple, speedy and based on only three ingredients (well, four if you add salt, which I personally wouldn’t, or five, if you even add any kind of seeds, to decorate).
They are very crumbly, really crisp, and you want something more compact, add more flour. But I think that the best part about it are the many crumbles!

125 g of butter
125 g of flour
35 g of Parmesan

Pre-heat the oven at 180° C.
Mix everything in the kitchen mixer, until you obtain a ball of dough.
Take mini balls of dough, lay them on the baking tray covered with greaseproof paper, and pinch them to obtain thick disks.
If you like, cover with seeds, or salt flakes, like Maldon or Fleur de sel.
Bake until golden on the sides.
Let them cool completely before carefully serve them (remember: they are crumbly!).

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

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All the shades of white for an all San Lorenzo bruschetta, made with a selection of the best San Lorenzo preserves, for a good, quick, simple and rewarding bite.

Slices of bread
Mayonnaise
Artichokes
Parmesan

Grill the bread under the grill.
Spread with mayonnaise, lay artichokes over it. Make Parmesan flakes with a vegetable peeler. Spread them over the artichokes.

Scritto da Sara - Piperita alle 10:14, in Antipasto, La ricetta, Merenda

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Something very simple, just to celebrate the end of summer and the end of barbecue season (or maybe the beginning of it, as we hope for good weather in September)! Of course you can still grill your aubergines under the oven grill.

Serves 4 as a side dish

2 aubergines
Organic Pesto alla genovese

Cut the aubergines length wise in slice 0,5 cm thick. Criss cross the slice with a pointy knife. Spread a teaspoon of pesto on every slice and grill them until soft.

Serve hot, warm or cold.

Scritto da Sara - Piperita alle 11:07, in Contorno, Antipasto, 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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To accompany your barbie, why not try a fresh salad, maybe with boiled chicken?

1 chicken breast
1 bay leaf
Few peppercorn

Your choice of salad and sprouts

1 tablespoon of honey
1 teaspoon of mustard
3 tablespoons of extra-virgin olive oil

Lay he chicken in a large pan, covered with cold water, bay leaf and peppercorns. Bring it to the boil, let it boil for 15 minutes, then turn off the heat and let it cool in its water.

In the meanwhile, prepare your dressing. Beat mustard and honey, then add the oil little by little.
Lay the threaded chicken on the salad and dress with the honey vinaigrette.

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Scritto da Sara - Piperita alle 9:55, in Secondo, Antipasto, La ricetta

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In Europe is sometimes tricky to find good and ripe avocados, so, when I’m so lucky to find them, it’s avocado galore!
This dip was inspired by a Donna Hay idea, but you can personalize it as you like. For one crushed avocado I added a teaspoon of our Organic delicate garlic mayo.
But you can choose among our other mayonnaises, as the balsamic vinegar one, or three pepper…
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Scritto da Sara - Piperita alle 4:43, in Antipasto, La ricetta

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This entrèe, or, if you prefer, a midweek quick dinner, is simple and very fast to make… And eat!

For the blinis:
75 g of buckwheat flour
35 g of flour
1 and half teaspoon of chemical yeast
1 egg
180 ml of milk
30 g of melted butter

Mix all the ingredients until you obtain a smooth and thick butter.
Heat a heavy bottomed pan. When hot, add spoonful of the batter, well distanced and cook until bubbling, then turn the blinis and cook for a minute or so. Lay them on a plate and fill them with thin slices of San Lorenzo’s Prosciutto crudo friulano pesante, fresh broad beans and San Lorenzo’s sun-dried tomatoes in extra-virgin olive oil. The perfect grub!
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Scritto da Sara - Piperita alle 16:01, in Antipasto, La ricetta

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