San Lorenzo’s Kitchen

This veggy calzone is very simple, as the only complicated part is the pizza dough, which, honestly, can be bought anywhere! (but if you still want to do it, here’s he recipe)

Divide 500g of pizza dough in 2. Lay flat one part in an oven pan.

Clean and cut 1 kilos of fresh, uncooked turnips tops, leaving a 2 centimetre border. Add over it some Anchovy Fillets in Olive Oil, and some Caciocavallo podolico or Pecorino Toscano delle “Crete Senesi” roughly flaked. close with the other part of dough, flattened. Close very tight, almost hermetically sealed and brush all the surface with olive oil.

Cook in a very hot (220° C) preheated oven for 20-25 minutes, until golden.

Scritto da Sara - Piperita alle 18:04, in How to eat like an Italian, Contorno, Secondo, Antipasto, Merenda

Nessun Commento »

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 »

I love burgers, and I love to find the time to make them… But most of the time I use already shaped burgers for a simple matter of laziness… But at least I try to spice them up with complements!

Time I used a sunflower seed bread, light and grainy: perfect to soak all the juices coming out of the burger!

I cooked the all beef burgers in the oven, leaving them a bit moisty.

Then I began to build it up!

Bread, few very thin sliced onion rings (raw, of course!), thin slices of Caciocavallo Podolico, a salty, tasty cheese from Sicily, a spoonful of Organic Balsamic Vinegar Mayonnaise, a burger, more Caciocavallo, few Organic Sun-Dried Tomatoes in Extra-virgin Olive Oil, the next burger, then again more Caciocavallo, more onions, more Organic Balsamic Vinegar Mayonnaise…

Of course you can keep going on and on, building a four store building, but I can assure that we had problems to bite it, said the girl that used to fill her mouth with an entire cream puff… And in Italy cream puffs tend to be huge! ;)

Scritto da Sara - Piperita alle 11:41, in Secondo, La ricetta

4 Commenti »

Inspired by the evergreen Donna Hay, this super simple baked onions are a wonderful natural, light and organic (if you watch your ingredients) side dish!

The only way to make it organic is to start with the right products: organic onions, Organic Balsamic Vinegar of Modena, Organic 100% Italian Extra-virgin Olive Oil and Melata (Italian Forest Honey).

As simple as that: halve the onions, open them up with your hands and lay them on a baking tray, cut side up. drizzle with Organic Balsamic Vinegar of Modena and Organic 100% Italian Extra-virgin Olive Oil, then with a thread of Melata (Italian Forest Honey). Cover the tray and bake in hot oven for 40 minutes. Uncover and keep baking for 20 more minutes.

Enjoy!

Scritto da Sara - Piperita alle 19:43, in Contorno, Secondo, La ricetta

2 Commenti »

An evergreen southern wedding: capers, olives, tomatoes, raisins and pine nuts. Used preferably for seafood or fish, can be used alone to dress pasta or, why not, an hot steaming polenta.

1 jar Organic peeled tomatoes
1 garlic clove
2 tablespoon extra virgin olive oil
1 tablespoon chopped parsley
1 kg squid, cleaned
1 tablespoon pine nuts
1 tablespoon black olives
1 tablespoon of capers, rinsed
1 tablespoon raisins

Soak raisins in hot water for half an hour.
Hot oil in a large, possibly earthenware, sauce pan, hot the oil and stir fry the garlic. Add the smashed tomatoes, add salt and pepper, the chopped parsley and stir. Cook for 10 minutes, then add the squid, olives, capers, pine nuts and raisins (drained).
Cook on a very slow fire, covered, for at least 1 hour. Add more chopped parsley or basil at the end.
Serve with grilled bread.

Scritto da Sara - Piperita alle 11:06, in Secondo, Antipasto, La ricetta

3 Commenti »

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.

Scritto da Sara - Piperita alle 11:54, in Contorno, Primo, Secondo, La ricetta

Nessun Commento »

A simple recipe, inspired by Martha Stewart (but she uses chicken breast), which made me discover a good alternative use for Orange marmalade! And I’m beginning to think that even for duck cannot be that bad!

The basic rule for this dish is in two steps: marinate and bake! That’s it!

Marinate the pork in the orange marmalade, spreading it over the pork rind, and let it rest, in a oven dish with high edges, in the fridge, over night. Take it out of the fridge at least one hour before to cook it, and add a glass of water.

Preheat the oven at 180°C, then bake the pork. After half an hour, lower the temperature to 150°C and bake for an additional hour.

Slice and serve.

Note on the picture: the black part in it are actually slightly burned (I was too concentrate in chatting and drinking wine!), but are basically the pork rind, which, honestly, we weren’t’ going to eat it anyway! :-)

Scritto da Sara - Piperita alle 10:28, in Secondo, La ricetta

Nessun Commento »

Why always make a big pizza when you can make many mini pizzas??? Are versatile, mouth bite, perfect for parties!

For the dough:
1/4 cube of brewer’s yeast
1 pinch of sugar
250 g flour
1/2 tsp of salt
1/2 spoonful of extra-virgin olive oil [GB]
125 ml warm water

Fresh cherry tomatoes
Mozzarella

Sun dried tomatoes in extra-virgin olive oil [GB]

To make the dough, dissolve the yeast in the warm water, add the sugar and leave to rest for 5-10 minutes, until it starts frothing on top. For dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and mix until the dough is smooth and only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with oil, covered with a damp cloth, in a warm place. Turn the oven on to 200°C.

Cut away from the dough enough to make mini pizzas, 10 centimetres large when laid down. Dress them with quartered tomatoes and some oil. Cook them for 10 mitues, then add the diced mozzarella and on top of it one sun dried tomatoes. Cook until the mozzarella is melted.

Serve hot or warm.

Scritto da Sara - Piperita alle 9:48, in Contorno, Secondo, Antipasto, La ricetta

2 Commenti »

I made this veal ragù for a friends night we were having at home, mainly beacuse I wanted something, quick, simple, that could serve a crowd and perfect to fill tortillas!

500 g of veal shank
2 jars of sugo del doganiere
1 red pepper, diced
1/2 teaspoon of cinnamon
1/2 teaspoon of cumin
Chilli pepper
the juice of half lime

Heat the sauce in a large pan.
Dice the veal in very little pieces. Add it to the hot sauce, altogether with the diced pepper.
Let it cook for 20-25 minutes (depending of the size of you dices), add the spices and the lime juice. Let it cook for another 5 minutes, then serve it with cornmeal tortillas, green salad and lime wedges.

Scritto da Sara - Piperita alle 12:17, in Secondo, La ricetta

Nessun Commento »