San Lorenzo’s Kitchen

A simple, fast recipe for a summer evening.

Serves 2

6 thin slices of turkey breast
6 San Lorenzo sun-dried tomatoes in extra-virgin olive oil
6 slices of speck

1 spoonful of extra-virgin olive oil
1 clove of garlic
1 glass of
Vernaccia di San Gimignano d.o.c.g.

Cut each turkey slice in two, widthways.
Arrange a slice of speck and a dried tomato on each slice. Roll up the slices and secure them with a cocktail stick.

Heat the oil in a non-stick pan. Brown the garlic and then discard. Place the rolls in the pan, turning so that they brown on all sides, then drizzle the wine over them and leave to evaporate.

Serve with salad.

They go down a treat with the rest of the bottle of Vernaccia di San Gimignano d.o.c.g.

Scritto da Sara - Piperita alle 8:10, in Main Course, La ricetta

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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

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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

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Again inspired by Donna Hay, always in search of a simple dish with something special (and she never gets a single one wrong), these very simple pork rolls are quick to prepare and excellent for dinner parties.

Serves 4
7-800 g of pork loin cut into 8 slices, 1 cm thick
8 slices of San Lorenzo filleted pancetta *
8 sprigs of thyme
8 potatoes, (red-skinned if possible)
Extra-virgin olive oil

Bring a medium-sized pan of water to the boil. Wash the potatoes thoroughly (do not peel) and cut into 6-8 pieces. Throw them into the water and leave to boil for about 20 minutes: they should not be completely cooked. Drain.
Meanwhile, heat the oven to 200° C and warm an ovenproof dish containing 3 spoonfuls of oil, enough to cover the bottom.
Place a slice of ham on the worktop, place a slice of pork loin on top, bind with string and stick a sprig of thyme under the string. Repeat until all ingredients have been used.
Transfer the potatoes from the colander to the dish containing the hot oil, and shake gently. Leave to cook for 20 minutes. Then check that the potatoes are cooked and have begun to brown.
Add the pork rolls and cook for another 10 minutes.
Serve hot.

[* Not available in UK due to Customs restrictions]

Scritto da Sara - Piperita alle 9:15, in Main Course, La ricetta

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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

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