San Lorenzo’s Kitchen

Some French classic are so good that you wouldn’t say it’s an old recipe, from a granmother or so!

It is the case of this wonderful tart, normally made with fresh cherries, but works perfect with the extraordinary Cherry Jam produced by San Lorenzo. As you can see in the picture, there are actually cherries in side, or better: there is only halved cherries inside!!!

For the pastry

250 g wholegrain flour
50 g cane sugar
150 g butter, room temperature
A pinch of salt

Quickly work all the ingredients with the tip of your fingers. Add some water, and work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge.

For the almond filling

50 g confectionery sugar
70 g ground almonds
1 teaspoon of cornstarch
1 egg
50 g butter
3 cl cream

Mix all the ingredients.

Preheat the oven at 160° C and cook the empty pastry shell for 25 minutes.
Spread the almond filling on the cooked pastry shell, pour over the Cherry Jam and cook for other 20 minutes.

Serve it warm.

Scritto da Sara - Piperita alle 7:38, in La ricetta, Merenda, Dolce

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I always wanted to make the semifreddo recipe on Jamie’s The Naked Chef: it always looked extremely appealing to me! And for once I had all the ingredients at home (except cream that I substituted with ricotta: much lighter!) and why not use the last Hazelnut cookies to ad some kind of crunchiness to the creamy texture?

500 g of ricotta
4 eggs, yolks and whites divided
4 tablespoon of sugar
Few Piedmont Hazelnut cookies

Whisk ricotta, egg yolks an sugar, until fluffy. Whisk in a separate bowl the egg whites, until stiff. Mix the two together. add the crumbles cookies, spoon in little moulds or glasses and freeze for at last 3 hours, remembering to take them out of the freezer at least 1 hour before serving.

Scritto da Sara - Piperita alle 10:49, in La ricetta, Merenda, Dolce

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I’m the biggest fan in the world of Charlotte: they are easy peasy, quick, and they pleased the crowds…

With this one I outdone myself: its the easiest I ever made!!!

1 jar of Chestnut cream
150 g of bitter sweet chocolate
500 g of Mascarpone (or 300 ml whipping cream)

Lady finger biscuits

Melt the chocolate.

Mix it with the chestnut cream and the mascarpone (if you are using whipping cream, whip it very stiff, then add it the the chestnut and chocolate).

Coat a charlotte mould with film. lay the lady finger biscuit on the vertical sides, add the cream in the middle. Refrigerate for at least 3 hours. Take it out of the fridge 1 hour before serving.

Scritto da Sara - Piperita alle 10:54, in La ricetta, Merenda, Dolce

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A jam tart (Crostata in Italian) is a typical dessert: every grandma or mother has its own version. The basics are very simple: a good short crust pastry and a very good jam.
The jam I used is the Extra apricot jam: a marvel for the mouth, thick, not so sweet, velvety but still with chunks. Once you open it, let’s try not to eat it all, spoon after spoon!

For the short crust pastry
300 g of flour
150 g of cold butter
125 g of icing sugar
3 egg yolks

Extra Apricot Jam
Amaretti morbidi

Make a wheel with flour and sugar. Place diced cold butter and egg yolk in the middle, and begin to quickly work it with the tip of your fingers. Work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge. If you avoid this passage you’ll end up with a crumbly pastry when trying to roll it.

Preheat the oven at 160° C.
Roll out the pastry very thin, roll it over the rolling pin and lay in a tart mould. Add the apricot jam, crumble over it some amaretti morbidi, and bake for 25-30 minutes, until the side of the crust are golden.
Let it cool before to serve it, for breakfast, teatime or dinner.

Scritto da Sara - Piperita alle 21:42, in La ricetta, Merenda, Dolce

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For the short crust pastry
300 g of flour
150 g of cold butter
125 g of icing sugar
3 egg yolks

Lemon marmalade
4 medium pears, firm, not too ripe

Make a wheel with flour and sugar. Place diced cold butter and egg yolk in the middle, and begin to quickly work it with the tip of your fingers. Work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge. If you avoid this passage you’ll end up with a crumbly pastry when trying to roll it.

Roll out the pastry very thin, roll it over the rolling pin and lay in a pie mould. Lay a thick layer of lemon marmalade. Peel and clean the pears. Cut them in thick slices and add them to the pie. Cover the pie with the remaining pastry. Close the dies with a fork and chill for at least a day.

Preheat the oven at 160° C.
Cook the pie until it’s golden.

Let it cool before to serve it, for breakfast, teatime of as and after dinner dessert.

Scritto da Sara - Piperita alle 8:00, in La ricetta, Merenda, Dolce

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This light snack, or quick appetizer, is so simple, speedy and based on only three ingredients (well, four if you add salt, which I personally wouldn’t, or five, if you even add any kind of seeds, to decorate).
They are very crumbly, really crisp, and you want something more compact, add more flour. But I think that the best part about it are the many crumbles!

125 g of butter
125 g of flour
35 g of Parmesan

Pre-heat the oven at 180° C.
Mix everything in the kitchen mixer, until you obtain a ball of dough.
Take mini balls of dough, lay them on the baking tray covered with greaseproof paper, and pinch them to obtain thick disks.
If you like, cover with seeds, or salt flakes, like Maldon or Fleur de sel.
Bake until golden on the sides.
Let them cool completely before carefully serve them (remember: they are crumbly!).

Scritto da Sara - Piperita alle 10:56, in Antipasto, La ricetta, Merenda

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All the shades of white for an all San Lorenzo bruschetta, made with a selection of the best San Lorenzo preserves, for a good, quick, simple and rewarding bite.

Slices of bread
Mayonnaise
Artichokes
Parmesan

Grill the bread under the grill.
Spread with mayonnaise, lay artichokes over it. Make Parmesan flakes with a vegetable peeler. Spread them over the artichokes.

Scritto da Sara - Piperita alle 10:14, in Antipasto, La ricetta, Merenda

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When I want to impress my guests but I do not have enough time to prepare something fancy, I always turn to a Donna Hay recipe: they are quick, perfect for every occasion and always a hit! this recipe is from the n.31 of the Donna Hay Magazine.

Those honey and pistachio wafers are wonderful with gelato or ice-cream! And I strongly recommend you use the Orange blossom honey: so velvety and subtle!

50 g of butter
2 tablespoons of honey
175 g of brown sugar
50 g of plain flour
1/2 teaspoon of vanilla extract
2 egg whites
30 g of chopped pistachio

Gelato or ice-cream of your choice

Preheat the oven at 180° C.
Melt the butter with the honey over medium heat.
Whisk it with flour, sugar, vanilla extract and the egg whites until smooth.
Draw 7 cm circles on a greaseproof paper that you placed over a baking tray. Add in the middle of every circle a teaspoon of the mixture. Spread it inside the circles with the back of the teaspoon. Cover it with the chopped pistachio and bake for 10-12 minutes, or until golden.
Let the wafers cool on the baking tray.
Once cool, sandwich them with ice-cream or gelato.

Scritto da Sara - Piperita alle 17:24, in La ricetta, Merenda, Dolce

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This little Austrian puffs are the perfect accompaniment for you breakfast or the afternoon tea!
The hidden hearth of Blueberry extra Jam is a happy surprise for any one who’s tasting them!

For the dough
350 g of flour
100 ml of milk, warm
10 g of fresh yeast
35 g of butter, melted
30 g of sugar
A pinch of salt
1 egg

San Lorenzo’s Blueberry extra jam

Sift the flour in a big bowl and make a wheel in the centre. Melt the yeast in the warm milk and pour it in the centre of the flour wheel. cover it with a thin layer of flour, cover the bowl with a tea towel and let it rest for 15 minutes.
Mix butter, sugar, salt and egg. Add it to the flour and begin to knead until you have a smooth and dry dough. Add more flour if necessary. Let it rest for another 15 minutes.
Divide the dough in little balls, 25 g each. Roll them on a floured surface, then lay them down. Add a little spoon of blueberry jam in the centre of each disk, close firmly and lay every little ball in a buttered mould.
Let them rest until they triplicate their volume.
Preheat the oven at 200° C.
Brush the surface of the of the dough with some butter and cook in the hot oven for 20-25 minutes, or until golden.

(more…)

Scritto da Sara - Piperita alle 12:19, in La ricetta, Merenda

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