San Lorenzo’s Kitchen

Halfway between France and Italy! In both countries the rabbit is marinaded, but then we cook it differently and add different things…

Without worrying about having to cook, as my mum used to say “a whole beast”), have the butcher chop up a rabbit for you and don’t let him throw the liver away!! You’ll need it!

The evening before you eat it, marinade it in:
1 bottle of Nero d’Avola
1 bay leaf
4 carrots, peeled and roughly chopped
1/2 glass of vinegar
thyme
grains of pepper

Leave overnight in the fridge.

And the liver? Marinade it separately in a bowl with a little extra virgin olive oil, salt and pepper. Leave that in the fridge overnight as well.

The day after, drain the rabbit from the marinade (don’t throw the marinade away, but keep it in a bowl).
Place the marinade in a pan and cook it down by half.
Meanwhile, dry the rabbit on some kitchen paper. Add salt and pepper and fry in some extra virgin olive oil. Once browned, pour over the reduced marinade, lower the flame, cover and leave to cook for 45 mins to 1 hour.

Take the rabbit off the pan and further reduce the sauce. 5 minutes before taking it off the heat, cook the liver.

Serve with another bottle of Nero d’Avola Sicilia I.G.T “BIO” 2006 and mashed potatoes.

Scritto da Sara - Piperita alle 7:06, in Main Course, La ricetta

Nessun Commento »

Easy peasy, for an evening when you just want a couple of boiled potatoes (I love boiled potatoes and I could eat them ALL THE TIME!) but you fancy changing them a little and adding a different flavour…

So what better plan than to open the larder door, look at your collection of San Lorenzo jars, and take out the one that inspires you the most?

I let myself be inspired by the roasted peppers, pepper halves preserved in their own liquid! Manna from heaven!

Scritto da Sara - Piperita alle 6:38, in snack, Side Dish, Appertizer, La ricetta

1 Commento »

These little glasses are really easy to prepare and look great! Take two courgettes and cut them into long strips. Blanch them in salted water for 3 minutes, drain and leave to cool. Take a few fresh cherry tomatoes, cut into 4 and dress with a little olive oil and a few drops of balsamic vinegar.
In a glass, create a bed of tomatoes covered with the courgette strips and a few strips of sun-dried tomatoes.

Scritto da Sara - Piperita alle 12:54, in Appertizer, Contorno, La ricetta

1 Commento »

Semifreddo are so simple, that, well, why not making them all the time??? :)

This one is made with crumbled torrone, you know, the one left in the box when you already eaten the rest of the stick! :)

20 g sugar
2 super fresh eggs, yolks and whites divided
250 ml cream
Crumbled torrone

Mix sugar and egg yolks until white.

Whip cream slightly, until soft peaks form.

Whipped egg whites until peaky and firm.

Add crumbled torrone, whipped cream and egg whites to egg yolk, and fold in gently.

Divide in serving bowl and freeze for at least 2 hours.

Scritto da Sara - Piperita alle 18:14, in La ricetta, Merenda, Dolce

3 Commenti »

It’s the last days of the “puntarelle” season. Puntarelle are a variety of chicory and you eat raw the steams, while you can cook the leaves.

The steams are slightly bitter, but if you finely slice them, they can be a real treat!

For this salad, adding a sliced orange, soy sauce and extra virgin olive oil, mild the bitter steams.

And in top of all, our great preserved octopus! A treat, really!

Scritto da Sara - Piperita alle 10:59, in Contorno, Secondo, La ricetta

Nessun Commento »

The dictionary translates the Italian word “sformatino” in pie… But this is no pie… So it’s a thing-ish near to a soufflè consistence… But it’s no soufflè…

Anyway, it’s easy peasy and very versatile! So, do it! Now! ;)

All you have to do is to take 250 g of fresh ricotta, 3 tablespoons of grated Parmigiano Reggiano, 2 eggs and blend everything in a mixer. Then you take a nice jar (use only half!) of Roasted peppers or Grilled artichokes or Mushrooms or Sun-dried tomatoes, you open it, you take a deep breath over the jar, you go to heaven and when you are back, you drain them and you add them to your mixed cheeses. Mix well with a spoon and spoon it into an oven proof dish.

Cook in a preheated oven, at 180° C for 25 minutes, or until golden and set.

Scritto da Sara - Piperita alle 19:13, in Contorno, Secondo, La ricetta

Nessun Commento »

And just to give you an example how simple is to create a perfect dish of pasta, if you follow the basic philosophy:

Organic penne, 100% durum wheat, surprisingly coarse raw, perfect cooking…

Dressed with Pesto rosso, an enchanting red pesto made with sun-dried tomatoes and fresh herbs!

In less then 15 minutes you’ve got a perfect Italian dish!

Scritto da Sara - Piperita alle 16:27, in Primo, La ricetta

Nessun Commento »

We, Italians, invented Pizza, that’s a fact. Then the rest of the world exported it and killed it! That’s my version! ;)

I cannot stand pineapple, salami, Hawaiian or any strange topping. I like plain pizza: tomatoes, mozzarella and basil.

But sometimes I splurge, I have to admit it.

This pizza was a spur of the moment:
- Organic Sun-Dried Tomatoes in Extra-virgin Olive Oil
- Grilled Artichokes in Olive Oil
- Speck del Trentino (Smoked Prosciutto)
- Buffalo Mozzarella Campana D.O.P.

Scritto da Sara - Piperita alle 10:44, in Antipasto, La ricetta

Nessun Commento »

Most of the time in Italy we cook fairly simple and basic stuff, made up with 3-4 ingredients at most.

Tomatoes and capers, with the addition of basil and maybe some anchovies, is a basic red sauce for pasta. Simply toss all together in a pan, cook for 20-30 minutes, then dress your favourite pasta.

And that’s it: Italy in your plate!

The wine: Lagrein Alto Adige d.o.c.

Scritto da Sara - Piperita alle 15:23, in Primo, La ricetta

1 Commento »

How many times have you bought a canned or, worst, a powered version???

Why should you treat your stomach in this horrible manner when in 5 minutes you can do a better and much healthier version???

For example, take a jar of Organic Peeled Tomatoes and you cook them with just a drop of olive oil and salt, for 20-25 minutes. Blend everything, serve in a bowl and add a spoonful or more of Organic Pesto alla Genovese.

And before to blend, for extra flavour, you can even add some Organic Sun-Dried Tomatoes in Extra-virgin Olive Oil, why not?

Everything organic, everything made with exceptional ingredients! No powders, no strange numbers!
Care for your stomach!

Scritto da Sara - Piperita alle 16:08, in Primo, La ricetta

Nessun Commento »