San Lorenzo’s Kitchen

To accompany your barbie, why not try a fresh salad, maybe with boiled chicken?

1 chicken breast
1 bay leaf
Few peppercorn

Your choice of salad and sprouts

1 tablespoon of honey
1 teaspoon of mustard
3 tablespoons of extra-virgin olive oil

Lay he chicken in a large pan, covered with cold water, bay leaf and peppercorns. Bring it to the boil, let it boil for 15 minutes, then turn off the heat and let it cool in its water.

In the meanwhile, prepare your dressing. Beat mustard and honey, then add the oil little by little.
Lay the threaded chicken on the salad and dress with the honey vinaigrette.

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Scritto da Sara - Piperita alle 9:55, in Secondo, Antipasto, La ricetta

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We are in the middle of barbecue season, and is there anything better than a good cut of meat, marinated and then grilled over hot ashes?

The meat of you choice (I’ve used veal)
San Lorenzo Extra-virgin Olive Oil
San Lorenzo Balsamic vinegar
Rosemary
Sage
Thyme
Coarse sea salt

Grind the herbs with the salt. Rub the meat slices (or the entire chop, if using this cut) with the herbs mixture.
lay them on a single layer and cover with oil and vinegar.
Let it stand for one hour outside the fridge (or for at least six hour in the fridge), then grill the meat.
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Scritto da Sara - Piperita alle 10:35, in Secondo, La ricetta

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Still following the Giro d’Italia, today we head to Campania. homeland of wonderful products, among which the Buffalo Mozzarella.
This Parmigiana is slightly different from tradition, as we used fresh cherry tomatoes, but you can substitute them with Organic peeled tomatoes.

Serves 4
2 large eggplants (aubergines), thinly sliced
1 lt of Olive Oil
1 Buffalo Mozzarella Campana D.O.P.
Cherry tomatoes

Fry the eggplant in the hot olive oil, until golden. Drain them on kitchen towel.
Cover with most part of the fried eggplants 4 one-size moulds or a big one, layer sliced mozzarella and halved tomatoes and finish with a layer of fried eggplants.
Cook in a pre-heated oven for 20 minutes and serve immediately.
Salt and pepper
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Scritto da Sara - Piperita alle 7:56, in Secondo, La ricetta

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These croquettes are perfect for a tempting main course, and they’re also suitable for children. You can flavour them with any fresh herbs you have available, chives or coriander.

3 medium-sized potatoes
1 small leek
2 shallots
1 jar of San Lorenzo wild salmon
5 sprigs of parsley
3 sprigs of mint
2 spoonfuls of breadcrumbs
2 eggs
Salt and pepper

For the coating
2 eggs
Breadcrumbs

Olive oil (for frying)

Peel the potatoes, roughly chop and boil in slightly salted water for 40 minutes.
Meanwhile, finely chop the leek and shallots. Separately, chop the mint and parsley.
Drain the potatoes and mash while still warm, add the chopped shallots and leeks, and half the herbs, the salmon (drained and roughly mashed with a fork) and season with salt and pepper. Finally, mix in the two eggs, adding them one at a time. Leave to cool.
Form the mixture into little balls, then flatten. Dip them first into the beaten egg and then into the breadcrumbs flavoured with the remaining herbs. Fry the croquettes in hot oil and serve with salad.

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Scritto da Sara - Piperita alle 18:40, in Secondo, La ricetta

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For a slight variation on the Sunday roast, adding a reduction sauce made from shallots and Balsamic vinegar, and marinading in maple syrup and soy sauce will make the dish a little less "ordinary" and more inviting.
The idea came from a magazine recipe, probably Grazia;

For 4 servings

1 joint of veal, off the bone
2 spoonfuls of maple syrup
2 spoonfuls of soy sauce

8 shallots
2 spoonfuls of San Lorenzo extra-virgin olive oil
fresh thyme
1 dl Aceto balsamico di Modena San Lorenzo

Marinate the meat in the maple syrup and soy sauce for at least half an hour, at room temperature.
Heat the oven to 180° C.
Brown the meat on all sides, after removing it from the marinade (kept to one side), in a non-stick pan suitable for oven use, without fat. Finish cooking in the oven for a further 20 minutes.

Meanwhile, prepare the fond brun. Peel and slice the shallots. Fry them in a pan with the oil and thyme. When nicely golden, drizzle in the marinade and leave to reduce over a low heat. Season.

When the roast is cooked, leave it to rest in the oven (switched off) for 5 minutes.
Carve into thick slices and serve with the fond brun still hot.

As a side dish, why not add charcoal-grilled baby artichokes or onions in olive oil, heated gently.
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Scritto da Sara - Piperita alle 18:08, in Secondo, La ricetta

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