San Lorenzo’s Kitchen

I’m the biggest fan in the world of Charlotte: they are easy peasy, quick, and they pleased the crowds…

With this one I outdone myself: its the easiest I ever made!!!

1 jar of Chestnut cream
150 g of bitter sweet chocolate
500 g of Mascarpone (or 300 ml whipping cream)

Lady finger biscuits

Melt the chocolate.

Mix it with the chestnut cream and the mascarpone (if you are using whipping cream, whip it very stiff, then add it the the chestnut and chocolate).

Coat a charlotte mould with film. lay the lady finger biscuit on the vertical sides, add the cream in the middle. Refrigerate for at least 3 hours. Take it out of the fridge 1 hour before serving.

Scritto da Sara - Piperita alle 10:54, in La ricetta, Merenda, Dolce

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A jam tart (Crostata in Italian) is a typical dessert: every grandma or mother has its own version. The basics are very simple: a good short crust pastry and a very good jam.
The jam I used is the Extra apricot jam: a marvel for the mouth, thick, not so sweet, velvety but still with chunks. Once you open it, let’s try not to eat it all, spoon after spoon!

For the short crust pastry
300 g of flour
150 g of cold butter
125 g of icing sugar
3 egg yolks

Extra Apricot Jam
Amaretti morbidi

Make a wheel with flour and sugar. Place diced cold butter and egg yolk in the middle, and begin to quickly work it with the tip of your fingers. Work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge. If you avoid this passage you’ll end up with a crumbly pastry when trying to roll it.

Preheat the oven at 160° C.
Roll out the pastry very thin, roll it over the rolling pin and lay in a tart mould. Add the apricot jam, crumble over it some amaretti morbidi, and bake for 25-30 minutes, until the side of the crust are golden.
Let it cool before to serve it, for breakfast, teatime or dinner.

Scritto da Sara - Piperita alle 21:42, in La ricetta, Merenda, Dolce

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For the short crust pastry
300 g of flour
150 g of cold butter
125 g of icing sugar
3 egg yolks

Lemon marmalade
4 medium pears, firm, not too ripe

Make a wheel with flour and sugar. Place diced cold butter and egg yolk in the middle, and begin to quickly work it with the tip of your fingers. Work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge. If you avoid this passage you’ll end up with a crumbly pastry when trying to roll it.

Roll out the pastry very thin, roll it over the rolling pin and lay in a pie mould. Lay a thick layer of lemon marmalade. Peel and clean the pears. Cut them in thick slices and add them to the pie. Cover the pie with the remaining pastry. Close the dies with a fork and chill for at least a day.

Preheat the oven at 160° C.
Cook the pie until it’s golden.

Let it cool before to serve it, for breakfast, teatime of as and after dinner dessert.

Scritto da Sara - Piperita alle 8:00, in La ricetta, Merenda, Dolce

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When I want to impress my guests but I do not have enough time to prepare something fancy, I always turn to a Donna Hay recipe: they are quick, perfect for every occasion and always a hit! this recipe is from the n.31 of the Donna Hay Magazine.

Those honey and pistachio wafers are wonderful with gelato or ice-cream! And I strongly recommend you use the Orange blossom honey: so velvety and subtle!

50 g of butter
2 tablespoons of honey
175 g of brown sugar
50 g of plain flour
1/2 teaspoon of vanilla extract
2 egg whites
30 g of chopped pistachio

Gelato or ice-cream of your choice

Preheat the oven at 180° C.
Melt the butter with the honey over medium heat.
Whisk it with flour, sugar, vanilla extract and the egg whites until smooth.
Draw 7 cm circles on a greaseproof paper that you placed over a baking tray. Add in the middle of every circle a teaspoon of the mixture. Spread it inside the circles with the back of the teaspoon. Cover it with the chopped pistachio and bake for 10-12 minutes, or until golden.
Let the wafers cool on the baking tray.
Once cool, sandwich them with ice-cream or gelato.

Scritto da Sara - Piperita alle 17:24, in La ricetta, Merenda, Dolce

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This wonderful dessert is so decadent and elegant that it will never go out of style! And it’s so simple…

400 ml of heavy cream
2 tablespoons of Grappa di Moscato San Lorenzo
8 tablespoons  of Prosecco di Valdobbiadene San Lorenzo
4 tablespoons of sugar

Place cream and whiskers in the freezer for 5 minutes. In the mean while, in a big bowl, dissolve the sugar in the alcohols. Add the chilled cream and begin to whisk until you obtain a smooth, silky but consistent mixture.
Divide in serving glasses and refrigerate until serving.
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Scritto da Sara - Piperita alle 10:17, in La ricetta, Dolce

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This wonderful, moist chocolate and hazelnut cake, is inspired by one of my favourite cooks in the world, Nigella Lawson, How To Be a Domestic Goddess. Baking and the Art of Comfort Cooking. A bible…

3 eggs
A pinch of salt
50 g soft butter
200 g Hazelnut & Chocolate Cream [GB]
1 teaspoon sake (optional, and it can be substitute with rum)
50 g minced hazelnut
65 g melted dark chocolate

For the icing:
60 g toasted hazelnut
60 ml heavy cream
1 teaspoon sake (optional, and it can be substitute with rum)
65 g dark chocolate

Preheat the oven at 200° C. Grease a 20 cm cake mould.
In a bowl, with hand whiskerd, beat hazelnut & chocolate cream with the butter. add the egg yolks, sake and minced hazelnut.
beat the egg white until stiff and add it to the hazelnut and chocolate mixture. Add the cooled, melted chocolate.
Pour the mixture in the buttered cake mould, and cook in the hot oven for 25 minutes.
In the meanwhile, heat the heavy cream, add sake and chocolate e let it melt at a very low heat. Let it cool. Whisk the chocolate cream until fluffy and completely cooled.
Cover with this glazed the cooled cake and decorate it with the toasted hazelnut.
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Scritto da Sara - Piperita alle 7:27, in La ricetta, Dolce

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It may seems strange, but strawberries and balsamic vinegar are wonderful together! The tangy flavor of the vinegar perfectly plays with your tongue, while the fresh outburst of the basil is amazingly highlighting the sweetness of the strawberries! A perfect mix!
And through the years it became a sort of traditional spring dish in Italy!
The thick, fragrant San Lorenzo’s Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena) is perfect for this super quick, super chic and super simple dish!

Fresh strawberries
Few drops of Aceto Balsamico Tradizionale di Modena
Some fresh basil leaves

Clean and gently wash the strawberries. Halve and quarter them.
Arrange them in a nice bowl, sprinkle with the balsamic vinegar and with teared basil leaves.
Serve cool.

This dish participate to Monthly Mingle, hosted by Meeta!

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Scritto da Sara - Piperita alle 11:07, in La ricetta, Dolce

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