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!
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.
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!
A tomato sauce for every occasion, from pasta to fish, from boiled rice to potatoes!
It really is very simple and fulfilling, and to make you’ll only need San Lorenzo products!
2 tablespoons Extra virgin Olive oil
1 jar of Organic peeled tomatoes, blended
1 tablespoon Selected miniature Capers, rinsed
3 tablespoons Organic de-stoned black Ligurian olives
Heat the oil, add the blended tomatoes and cook for 10 minutes. Add the rinsed capers and olives, a bit of basil or parsley if you like, and use it for pasta, to cook fish or potatoes.
Honestly: I’ve always seen this dish in American movies and I always though: Oh my, why do they say it’s an Italian dish??? It is not! At all!!!!!!!!
It’s not really part of our tradition… Maybe in some part of southern Italy, some families, are cooking this kind of pasta sauce, but it’s not really widespread all over the peninsula!
But yet, I’ve never tried it before! And now that I did, well, I’m quite pleased: it’s not bad at all!!!
To be honest, I should have followed The God father recipe: towards the end of the first movie, after Michael killed the people that attempted the life of his father, they are cooking a big pot of meatballs sauce for Spaghetti, and one of the “guys” is telling Michael the secret of it: pork meat in the meatballs, altogether with minced beef.
Well, he couldn’t be more right!
For the meatballs
Equal quantities minced beef and pork sausages (100% pork)
2 tablespoons ricotta
2 tablespoons grated parmesan
Mix all the ingredients together and make little balls.
1 tablespoon of Extra virgin Olive oil
1 onion, chopped
1 jar Organic peeled tomatoes, blended
Few basil leaves
Heat the oil in a pan, add the chopped onion, let it brown slightly, then add the blended tomatoes.
Let it cook for 10 minute, then add the meatballs and let it cook for 30 minutes.
Use it to dress a big bowl of spaghetti!
Literally “messy penne”. You can even call it Pasta al forno, pasta in the oven, but messy penne is funnier!
It’s something very simple to make. You cook you penne (organic, of course!) until 2 minutes from the given time on the package. You dress them with a sauce of you choice (I’ve used Sugo alla ligure: plenty of wonderful fresh aromas), then you add some diced mozzarella, some creamy cheese, like ricotta, you lie everything in a oven proof dish, you sparkle with grated parmesan and you let it golden in the hot oven, for like 10 minutes.
It’s something you can even do the night before and give the final 10 minute sin the oven the next day, before your guests arrive…
It’s a very versatile dish, but do not over do it: simple is better, sometimes!
Linguine are a wonderful pasta shape, mainly used with seafood and fish sauces.
The organic linguine from San Lorenzo are perfect for any sauce and they are always perfectly al dente. Al dente is a basic component of every pasta: you have to feel the bite, fell that it’s made with durum wheat, feel its shape and how that shape goes with the sauce you are using to dress it.
For Italians is normal to fell different towards each pasta shape. There are some people that doesn’t like spaghetti, but prefer penne. They are made with the same ingredients, durum wheat and water, but they fell completely different in you mouth, both for taste and consistence. I know it may sound crazy, but it’s osmething we share in our DNA, and maybe it’s for that reason that we are so crazy about pasta, we have some pasta shapes, and we don’t eat pasta outside Italy: the al dente concept is very difficult to learn!
Try the San Lorenzo organic linguine with the San Lorenzo clam sauce, as simple as that, cooking linguine in hot salted water for the stated time on the package and dressing them with the clam sauce: you’ll touch the sky!
Risotto is one of our traditional dish, love from the Alps to Sicily, we are really proud of it!
It’ fairly simple to make, you just have to be patient and stir for 20 minutes, that’s all… If you carefully follow this instruction, you will experience a creamy, tasty dish…
Serves 2
200 g Organic Carnaroli Rice
1 small spring onion
1 tablespoon of extra-virgin Oilive Oil San Lorenzo
1 glass of white wine
100 g of Bitto D.O.P., diced
10 g of butter
Hot chicken broth
Mince the onion. Hot the oil in a heavy bottomed pan, with high edges. Stir fry the onion, without letting it colouring. Add the rice and stir-fry it fro few minutes, until all the grain are hot. Add the wine and let it evaporate. Begin to add three ladle of broth, and keep stirring until is mainly absorbed. Add again and again broth, until the rice is cooked (about twenty minutes in all). Five minutes before the rice is cooked, add the diced cheese.
Away for the heat, when the rice is cooked, add the butter, stir, let it rest for a few minutes, then serve with a good sprinkle of freshly grind pepper.
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What there is more simple, yet satisfyng, that a good plate of Trofie al Pesto, 100% San Lorenzo?
Do you really need a recipe for boiling salted water, add San Lorenzo’s Organic Trofie, let it cook for the stated time and then dressing it with San Lorenzo’s Pesto?
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The Giro this year began from Sardinia, one of our most beautiful islands! Two of the most wonderful Sardinian products are Malloreddus and Pecorino, and of course they work splendid together!
Serves 2
200 g San Lorenzo Organic Malloreddus
150 g cherry tomatoes
50 g Pecorino Sardo D.O.P.
2 g saffron
1 tablespoon San Lorenzo extra virgin olive oil
Fresh thyme springs
Bring to the boil a lot of water. Salt it and add saffron.
Cook the Malloreddus for the given time on the package.
In the mean while, halve the cherry tomatoes, put them in bowl, add the oil, thyme and little salt.
Once the Malloreddus are cooked, transfer them in the bowl with the tomatoes, add fresh grated Pecorino and serve straight away.
