San Lorenzo’s Kitchen

As the giro is still in Veneto, why don’t you try this simple and super quick appetizer, traditional of this region?

1 can of white beans (400 g)
2 garlic cloves
3 tablespoons of Extra-virgin Olive Oil San Lorenzo
2 tablespoons of any of vinegar San Lorenzo
10 Anchovy fillets San Lorenzo

Heat the oil in a little pan. Add the garlic cloves, halved and let them fry until slightly golden. Add the anchovy fillets, then the vinegar, stirring. Let it cool before to dress the white beans.
(more…)

Scritto da Sara - Piperita alle 10:34, in Antipasto, La ricetta

Nessun Commento »

Those little frittata are a super quick and chic appetizers that just enlighten the wonderful flavour of San Lorenzo’s Speck.

Serves 3-4
4 eggs
Salt and pepper
Butter
100 g of Speck del Trentino San Lorenzo
Blanched asparagus
Few drops of Aceto Balsamico di Modena San Lorenzo

Beat the eggs altogether with salt and pepper.
In a small non stick pan, melt a little nob of butter, and add enough eggs to cover the bottom. Let it cook for a few minutes, then turn it and cook it on the other side. Reserve, and continue cooking the rest of the eggs in the same way.
Lay on each frittatina a few slice of speck and few asparagus. Roll it and sprinkle it with few drops of balsamic vinegar.
(more…)

Scritto da Sara - Piperita alle 9:54, in Antipasto, La ricetta

Nessun Commento »

In my French husband family, Moules au Champagne are legendary! More then 10 years ago, my mother-in-law cooked mussels with an entire bottle of Champagne! And my father-in-law is still protesting against it!
But we have to say: they were the best mussels I’ve ever had!

Serves 2
1 kg of clean, fresh mussels
1 tablespoon of Extra-virgin olive oil San Lorenzo
2 garlic cloves
Basil
1/2 bottle of Champagne Grande Réserve Sélection San Lorenzo

In a big pan, put, in order, oil, garlic, mussels, basil and drizzle everything with the half bottle of Champagne Grande Réserve Sélection San Lorenzo. Put the pan on high heat, cover. Shake after 5 minutes, then let it cook for 10-15 minutes, until all the mussels are cooked and open.
Serve straight away, drinking the rest of the Champagne Grande Réserve Sélection San Lorenzo.
(more…)

Scritto da Sara - Piperita alle 8:32, in Antipasto, La ricetta

Nessun Commento »

Since Yesterday the giro is around Emilia Romagna, the home of many many wonderful and tasty food!
Among them, the Coppa di Parma…
And here’s a new way to taste, allowing the heat to enhance all its flavours…

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

200 g of Coppa di Parma [GB]
Sage leaves

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.
Once the dough has tripled in volume (this will take between 1-2 hours, depending on the weather), knead it quickly and begin to rool out many little tongues of dough.
Lay on each tongue few thin slices of Coppa and a tiny sage leave. Roll the tongue and put it, swirl part up, in a cake mould. Continue like that until you used all the ingredients and the tubes took all the cake surface.
Cook in the hot oven for 25-30 minutes, until risen and golden.
(more…)

Scritto da Sara - Piperita alle 12:00, in Antipasto, La ricetta

Nessun Commento »

The Giro d’Italia is heading in those days through Lazio, Umbria and Toscana, home land of one of our quickest, simplest and yet rewarding antipasto: bruschetta!
With a good piece of bread as a base, you can choose among all the San Lorenzo sauces and pickles as topping: in he picture you can see Volviarelle Mushroom, but even any of our pesto or pasta sauces or preserves will rock, fulfilling all the expectations of your guests!
(more…)

Scritto da Sara - Piperita alle 8:43, in Antipasto, La ricetta

Nessun Commento »

Rillettes is just the French word for a coarsely chopped meat dish. It’s exactly the type of consistency you obtain by crushing tuna in oil, well drained, with garlic mayonnaise. It can be used as a sandwich filling or as an appetiser with aperitifs.

1 pack of San Lorenzo tuna fillets in oil
San Lorenzo organic garlic mayonnaise
or San Lorenzo organic green pepper mayonnaise
or Organic Balsamic Vinegar mayonnaise

Dill seed to garnish

Drain the tuna and mash with a fork, incorporating enough mayonnaise to obtain a smooth mixture. Serve the rilettes with hunks of fresh bread.
(more…)

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

Nessun Commento »

A classic traditional dish from the Cote d’Azur: perfect as an hors d’oeuvre, main course, or for a picnic.

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 Mosto San Lorenzo [GB]
125 ml warm water

To decorate:
1 kg onions
1 clove of garlic
half a jar of Ligurian Taggiasca black olive paté by San Lorenzo [GB]
10 anchovy fillets
2 spoonfuls of extra-virgin olive oil, Mosto San Lorenzo [GB]

For the dough, dissolve the brewer’s yeast in the warm water, add the sugar and leave to rest for 5-10 minutes until foam forms on the surface. If you’re using freeze-dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and combine until you have a smooth mixture, only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with olive oil, covered with a damp tea-towel, in a warm place.

Chop the onions finely and leave them to stew in a terracotta dish, with the olive oil, over a very low flame, for at least an hour, or until they become translucent.

Once the dough has tripled in volume (this will take between 1-2 hours, depending on the outside temperature), give it a "punch", knead quickly and leave it to rise again.
Heat the oven to 200° C.
After the second rising (another 2 hours or so), it’s ready for use.

Roll out the dough and spread the olive oil paté over it, leaving a space of at least 1 cm all around the edge. Cover with the onions and garnish with the anchovies.
Dress with a drizzle of olive oil, and bake for 20 minutes or until the edges turn golden brown.
(more…)

Scritto da Sara - Piperita alle 12:06, in Antipasto, La ricetta

Nessun Commento »

In other words, more or less; Classic, you know how it is; when you find yourself with only a few ingredients in the cupboard, you take a basic recipe (salad, tomatoes anchovies and/or tuna, boiled eggs, black olives and vinaigrette) and you add whatever’s to hand;

Songino
Tomatoes
San Lorenzo Tuna Fillets in Olive Oil [GB]
Boiled eggs (1 per person)
San Lorenzo Black Olives (they are excellent in this recipe: small and tasty, like olives from Provence) [GB]
Olio San Lorenzo "Organic" extra-virgin olive oil [GB]
Aceto Balsamico di Modena San Lorenzo [GB]
Salt
Pepper

Prepare a vinaigrette by emulsifying oil, vinegar, salt and a little pepper.
Put the salad together and dress it!
(more…)

Scritto da Sara - Piperita alle 15:21, in Antipasto, La ricetta

Nessun Commento »

When courgette flowers are in season, I can’t help buying them and cooking them in every possible way! These, being so simple, will appeal to any palate!

Courgette flowers
San Lorenzo anchovy fillets with oregano (half per flower) [GB]
Mozzarella (1 slice in each flower)

For the batter (enough for about twenty large flowers)
80 g flour
1 cold egg
125 ml ice-cold beer
salt

To fry
San Lorenzo olive oil [GB]

Prepare the courgette flowers: remove the inner stars and rinse them quickly in cold water. Stuff them with half an anchovy fillet and a slice of mozzarella.
Prepare the batter: mix the flour with the salt, egg yolk and beer (if necessary, add well-chilled sparkling mineral water or more beer, the mixture should be runny but compact). To one side, beat the egg white until stiff and fold gently into the flour mixture.

Dip the flowers into the batter and toss into the boiling oil until golden brown. Drain on kitchen paper, season and serve immediately.
(more…)

Scritto da Antonio Tombolini alle 9:48, in Contorno, Antipasto, La ricetta

Nessun Commento »

Tarte Tatin is one of my favourite recipes: easy, it looks good and is sure to be a success! Freely inspired by Tartes Tatin, Catherine Quévremont, Marabout 2003.

For 4 little tarts, 15 cm diameter or 1 large one, 25 cm diameter

For the shortcrust pastry:
250 g flour
130 g butter
2 pinches of salt
1/2 glass of water

3 medium-sized peppers
200 g feta cheese
4 spoonfuls of Taggiasca black olive paté [GB]

Heat the oven to 200° C.

Arrange the peppers on a baking tray lined with greaseproof paper and roast until black. Take them out of the oven, put them in a plastic bag, seal it well and wait till they cool down.

Lower the heat to 180° C.

Meanwhile, prepare the shortcrust pastry. Place the flour, cubes of butter and salt into the mixer. Use the chopping attachment. Start the mixer, and when all the ingredients seem to be well-mixed, start adding the water. Continue to mix until a compact ball is formed. Place in the fridge.

Once cooled, peel the peppers and cut into long strips.
Grease the bottom of an ovenproof dish with oil and arrange the strips of pepper in a circle, using all the available space. Spread the olive paté over the peppers and crumble the feta cheese on top.

Roll out the pastry, trim it to a circle of 30 cm and arrange the shallots on top, turning over the edges at the sides, almost sealing the tart, and making them stick to the bottom.

Bake for 30 minutes.

Take the tart out of the oven, leave to cool, separate the edges from the sides of the dish and turn it out onto a serving dish.
(more…)

Scritto da Sara - Piperita alle 20:16, in Antipasto, La ricetta

Nessun Commento »