San Lorenzo’s Kitchen

The Pasta alla carbonara is one of the best know and most misunderstood Italian dish! One of the best because it’s so simple that it’s almost impossible to get it wrong! But misunderstood because it’s difficult to find it made in the right way outside our borders… Allow me to get this straight, even in Italy we don’t have a unique version of the Carbonara recipe: every family has its own way to cook and combine 3 basic ingredients: pasta, pancetta (thick bacon) and eggs. And the main problem outside our borders is that: respect for the 3 basic ingredients! No cream! No water (if not to cook the pasta)! At most a bit of parmesan with the eggs and a little bit of olive oil to fry pancetta… But nothing more…
But before to master the basic, why don’t we try with a "fake" version of it?

Serves 4
1 pack Tagliatelle San Lorenzo
250 g fresh ricotta
1 pack of saffron (2 gr)
2 courgettes
200 of thick bacon, in stripes
Salt and pepper

Bring a large quantity of water to boil (5-6 litres). When it begins to simmer, add sea salt.
In the meanwhile, fry the bacon in nonstick pan without any fat, add the diced courgette and let it cook for about 5-10 minutes: courgette should be cooked but still crunchy.
In a serving shallow plate, mix ricotta, saffron, and little salt and pepper. Add a ladle of the boiling water.
When the water, after adding the salt, begins to boil again, add the Tagliatelle. They need to cook just for three minutes, so be ready to drain them.
Add tagliatelle to the ricotta mix, turn, dress with pancetta and courgette, and serve straight away!
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Scritto da Sara - Piperita alle 11:16, in Primo, La ricetta

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A typical dish from Puglia, simple yet rewarding, a little hot and very tasty!

Serves 4 to 6
500 g Organic Orecchiette San Lorenzo
Broccoli tops
3 tablespoons of extra-virgin olive Oil San Lorenzo
2 garlic cloves
Few anchovies fillets
Chili pepper flakes

Bring to the boil a large quantity of water. When it’s beginning to boil, add sea salt.
Blanch the broccoli tops for 3-4 minutes (depending on their size), then drain them with a colander and keep the water boiling. Add orecchiette to the boiling water and cook them 1 minute less than the stated time on the package.
In the meanwhile, in a big non stick pan, heat 2 tablespoons of olive oil, then add minced garlic, chili pepper and anchovies.
Once the orecchiette are cooked, add them to the pan, altogether with the cooked broccoli. Stir fry for few minutes, adding a tablespoon of oil at the end.
Serve immediately.

This dish is part of the Presto Pasta event hosted by Ruth of Once Upon a Feast. Check out for the round up every Friday!
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Scritto da Sara - Piperita alle 7:58, in Primo, La ricetta

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Just to liven up a typical Italian dish like trofie al pesto, I’ve gone for different colours and flavours. This dish can be served either hot or cold.

For 3 people
250 g San Lorenzo trofie pasta
4 spoonfuls of San Lorenzo Taggiasca olive paté
1 clove of garlic
40 g pistacchio nuts

Cook the pasta until al dente, in plenty of salted water.
In a blender, mix the olive paté with the garlic and pistachio nuts.

Drain the pasta and dress with the pesto.
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Scritto da Sara - Piperita alle 13:46, in Primo, La ricetta

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"Paglia e fieno" egg pasta is highly versatile, and is especially good with creamy sauces. The distinctive aroma of the spinach is also excellent with pumpkin, which adds a little sweetness to this gratin.

For 3 servings

1 pack of San Lorenzo paglia e fieno tagliatelle

400 g pumpkin, cubed
1 spoonful of Mosto San Lorenzo extra-virgin olive oil
1 sprig of rosemary
Salt and pepper
50 g butter, plus a dab to grease the oven dish and for the gratin
50 g flour
500 ml milk
nutmeg
Parmesan cheese

Heat the oil in a non-stick pan and fry the rosemary, add the pumpkin and cook for 15 minutes until soft.

Prepare the bechamel sauce. Heat the milk, melt the butter in a small thick-bottomed pan. Add the flour and allow to heat for a few minutes, without browning. Drizzle in the warm milk, beating it with a whisk to avoid lumps forming. If lumps do form, use an immersion whisk. Cook the bechamel sauce, stirring all the time, until it starts to thicken.

Bring a little water to the boil, add salt and throw in the tagliatelle. Cook until al dente, following the instructions on the pack. Drain and dress with a dab of butter and the pumpkin. Grease a flan dish, fill with the tagliatelle, pour in the bechamel sauce, cover with Parmesan and a few dabs of butter, and bake under a hot grill to form the gratin.
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Scritto da Sara - Piperita alle 10:51, in Primo, La ricetta

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A fast, flavourful, rustic yet sophisticated pasta dish. Its sophistication comes mainly from the maltagliati: very light, thin pasta pieces that remain perfectly "al dente!"

For 2 servings

1 pack of San Lorenzo egg maltagliati
1 spoonful of Mosto San Lorenzo extra-virgin olive oil


1 spoonful of Mosto San Lorenzo extra-virgin olive oil
1 onion
2 cloves of garlic
The tip of a teaspoon of chilli pepper
1 spoonful of fennel seeds
250 g of sausage
1 250 g jar of peeled organic tomatoes from San Lorenzo
1 sprig of thyme

Start by preparing the sauce. Finely chop the garlic and onion, and fry in the hot oil. Add the chilli pepper and fennel seeds. Mash the sausage with a fork and add to the mixture. Add the crushed tomatoes and bring to the boil. Add the thyme, lower the heat and leave to simmer for half an hour, until the sauce has reduced slightly.

Meanwhile bring a little water to the boil, add salt and 1 spoonful of oil, and throw in the pasta. Cook them according to the instructions on the pack, until "al dente", then drain.
Sauté them in the pan with the sauce for 2 minutes, and serve hot.
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Scritto da Sara - Piperita alle 10:59, in Primo, La ricetta

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Asparagus and Speck are a totally delicious combination, and they’re in season. Adding robiola cheese binds it all together and gives that sour note that’s always welcome.

For 2 people
200 g ricciole [GB]
1 spoonful of Mosto extra-virgin olive oil [GB]
1 clove of garlic
1 bunch of asparagus
1 glass of white wine
5 slices of Speck, cut into small strips
1 small Robiola cheese [GB]
Salt and pepper

Put the water for the pasta on to boil.
Discard the toughest part of the asparagus, wash them and cut the stalks into small pieces, keeping the tips to one side.
Heat the oil in a non-stick frying pan, add the clove of garlic and leave to fry gently. Add the asparagus stalks, leave them to fry for a few minutes, add the tips and bathe in white wine. Season, then cook for about ten minutes. Add the Speck, cook for a few minutes until the Speck is golden brown.
Add the pasta to the boiling water, cook for 5 minutes, drain and dress with the asparagus, Speck and Robiola cheese.
Serve immediately.
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Scritto da Antonio Tombolini alle 15:18, in Primo, La ricetta

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For a quick lunch, a dish that’s simple to put together, where all you need is pasta, San Lorenzo olive paté and cherry tomatoes. The sprinkling of salted ricotta is purely optional! So is serving it in a little glass, but it could be a tempting idea for an aperitif.

Ingredients per person
100 g of San Lorenzo Ricciole Pasta [GB]
2 large spoonfuls of San Lorenzo Taggiasca black olive paté [GB]
a dozen cherry tomatoes
1 spoonful of Mosto extra-virgin olive oil by San Lorenzo [GB]

Put the water on to boil for the pasta.
In a bowl, dilute the olive paté with the olive oil.
Cut the cherry tomatoes into 4.
When the water boils, add salt and throw the pasta in. Once cooked - al dente! i.e. even before than you think it’s aldente;-) -, dress it in the bowl with the olive paté. Mix well, add the cherry tomatoes, and if liked, a light sprinkling of salted ricotta.
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Scritto da Sara - Piperita alle 14:19, in Primo, La ricetta

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