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.
For a summer evening, when you don’t want to turn on the oven or stove, here is a light starter that can also be transformed into a main course.
On crackers or pieces of bread, crumble a little feta and a spoonful of fresh Peperonata.
The chocolate salami is one of those very simple desserts that we made when we were children and that probably ended up in the freezer half-sized from our continuous tasting of it during its preparation!
1 jar of San Lorenzo hazelnut and cocoa cream
50 g of sliced almonds
5 handfuls of meliga biscuit crumbs
Mix together all the ingredients. Gently place the mix on a sheet of oven-proof paper and form a sausage shape. Close the ends, rolling the oven paper round itself, and leave it to rest in the freezer for at least 4 hours.
A delight from the past!
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!
A fast and very easy appetiser – but its simplicity gives it a rather vintage appeal.
5 prawns per person
A few spoonfuls of Organic Pesto alla genovese (traditional recipe)
Boil the whole king prawns for a few minutes.
Shell and remove the heads (give the rest to the cat or use them to make fish stock for risotto).
Arrange on a plate and dress with a few spoonfuls of pesto.
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.
A rather noble sounding name for a simple and colourful hors d’oeuvre, enriched with the unique taste of Taggiasca olives. A brunoise is nothing other than a collection of finely-cubed vegetables cooked in butter (or olive oil, as in this case).
1 pepper
2 aubergines
2 courgettes
Extra virgin olive oil
Stoned Taggiasca olives
Cut all the vegetables into tiny cubes and keep separate. For the pepper, the best way is to trim, wash it and cut into thin strips, then cut the strips into small squares. For the aubergines and courgettes, cut them into thick slices, 4-5 mm long lengthways, cut the slices into long narrow strips and then into small cubes.
Heat a spoonful of oil in a non-stick pan and cook the aubergines in it.
Once cooked, place in a large bowl and put the pan back on the heat. Add a spoonful of oil and cook the pepper. Continue until all the ingredients have been cooked.
Mix well, distribute a teaspoonful of brunoise on each serving spoon, and decorate with 3 Taggiasca olives.
Use the rest of the brunoise as a pasta sauce, in an omelette or savoury flan.
Inspired by an old edition of Sale e Pepe, an Italian food magazine, this recipe can be made with either leeks or spring onions.
2 leeks, trimmed and cut into thirds
6 slices of Speck
2 spoonfuls of balsamic vinegar of Modena
1 spoonful of extra-virgin olive oil
Roll a slice of Speck around each piece of leek. Place the rolls in a non-stick pan with a spoonful of oil, and allow to brown for a few minutes. Drizzle with balsamic vinegar and allow the sauce to reduce slightly. Cover and leave to cook over a low flame for 10 minutes. Remove the lid, add a glass of water and reduce again.
Serve while still warm, on a bed of salad dressed with the balsamic vinegar glaze left in the pan.
A quick, tasty and simple appetizer, made with the superlative Marinated Anchovies San Lorenzo, the only that use the entire fish, not the single fillet: you’ll find 2 fillets still united, without a single bone, ready to enjoy!
Al you have to do is to marinate few halves of cherry tomatoes with a garlic clove, salt, pepper and 2 table spoons of extra virgin olive oil Grill some French or Italian type bread on an hot griddle or in the oven.
Dress the hot bread with 1 anchovies e few tomatoes. decorate with basil or mint leaves.
A perfect match with Franciacorta D.O.C.G. Brut.
