San Lorenzo’s Kitchen

There are two ways to make this dish: either make the sauce from scratch, boiling the tomatoes, peeling them, blending them and cooking them briefly with a little onion, a little tomato puree, basil and seafood, or take a jar of San Lorenzo Basil sauce [CH] and, once hot, add the seafood. In both cases success is guaranteed, but the ready-made sauce is probably a safer bet!
The linguine is the type of pasta best used for fish sauces.

Spaghetti (100 g per person)
Tomato and basil sauce
Mixed seafood, already cleaned and cut into small pieces

Boil a generous amount of water for the pasta. Meanwhile, heat up the sauce.
When the water starts to boil, add salt, bring it to the boil once more and add the linguine.
While the pasta is cooking, add the fish to the sauce and let it simmer.

Once the pasta is cooked, drain it and mix in the pre-prepared sauce.

Scritto da Sara - Piperita alle 8:29, in Main Course, First Course, How to eat like an Italian, La ricetta

Nessun Commento »

Egg straccetti from San Lorenzo are so quick to prepare, you can even bake them in the oven without pre-cooking.

Serves 4
San Lorenzo Egg Straccetti
Prawns
Organic Pesto alla genovese (traditional recipe)
300 g crescenza
500 g cherry tomatoes
3 spoonfuls of milk

Pre-heat the oven to the maximum temperature.
Grease a high-sided baking tin. To prevent the pasta from sticking to the bottom, add 3 spoonfuls of milk.
Make one layer of egg straccetti, cover with the prawns, the cherry tomatoes (quartered), the pesto and the crescenza cut into pieces.
Cover with another layer of straccetti and continue until all the ingredients have been used up. Finish with a layer of prawns, tomatoes, pesto and crescenza.

Cover the dish with aluminium foil and bake for 15 minutes. Uncover the tin and leave to brown under the grill for about 5 minutes. Serve hot.

Perfect served with a glass of Pigato di Albenga d.o.c. or a Colli di Luni d.o.c. Bianco.

Scritto da Sara - Piperita alle 8:01, in Main Course, First Course, How to eat like an Italian, La ricetta

Nessun Commento »

Scritto da Sara - Piperita alle 9:00, in First Course, La ricetta

Nessun Commento »

Remember that roast from a while ago? If there’s some left over, here’s what you can do with it!
Blend it with 1 or 2 eggs, depending on how much is left over, some grated Parmigiano Reggiano salt and pepper. Use your hands to form walnut-sized meatballs.
Heat some San Lorenzo Peeled Tomatoes in a pan, press with a fork and when hot, add the meatballs. Cover.
After about ten minutes, take the lid off and shake the pan so as to turn the meatballs without touching them with any utensils. Cover again and leave to cook for another 20 minutes. Add some fresh basil leaves, cook for a few more minutes and serve, either as pasta sauce or by themselves, with a little couscous or boiled rice.

Scritto da Sara - Piperita alle 9:02, in Side Dish, First Course, La ricetta

Nessun Commento »