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!
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.
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.
This veggy calzone is very simple, as the only complicated part is the pizza dough, which, honestly, can be bought anywhere! (but if you still want to do it, here’s he recipe)
Divide 500g of pizza dough in 2. Lay flat one part in an oven pan.
Clean and cut 1 kilos of fresh, uncooked turnips tops, leaving a 2 centimetre border. Add over it some Anchovy Fillets in Olive Oil, and some Caciocavallo podolico or Pecorino Toscano delle “Crete Senesi” roughly flaked. close with the other part of dough, flattened. Close very tight, almost hermetically sealed and brush all the surface with olive oil.
Cook in a very hot (220° C) preheated oven for 20-25 minutes, until golden.
