For a summer evening, when you don’t want to turn on the oven or stove, here is a light starter that can also be transformed into a main course.
On crackers or pieces of bread, crumble a little feta and a spoonful of fresh Peperonata.
The chocolate salami is one of those very simple desserts that we made when we were children and that probably ended up in the freezer half-sized from our continuous tasting of it during its preparation!
1 jar of San Lorenzo hazelnut and cocoa cream
50 g of sliced almonds
5 handfuls of meliga biscuit crumbs
Mix together all the ingredients. Gently place the mix on a sheet of oven-proof paper and form a sausage shape. Close the ends, rolling the oven paper round itself, and leave it to rest in the freezer for at least 4 hours.
A delight from the past!
San Lorenzo Whole Porcini Mushrooms in Oil are a real delicacy: small, ultra-fleshy, delicious porcini mushrooms - all thoroughly cleaned and still whole.
The best way to use them as an accompaniment to ham and cold meats.
But they’re also great in savoury pies.
1 jar of San Lorenzo Whole Porcini Mushrooms
1 roll of puff pastry
2 eggs
250 g ricotta
Salt and pepper
A sprig of rosemary
Preheat the oven to 180° C.
Drain the mushrooms and wash under running water to remove as much oil as possible.
Roll out the pastry and lay the mushrooms on top. Beat the egg into the ricotta, add the salt and pepper and cover the base of the flan. Garnish with a few sprigs of rosemary.
Bake in the oven for 35-40 minutes until golden.
Turn out and serve warm or cold.
Glasses have long been a passion of mine! They’re so convenient I’d never give them up - except for something even more convenient. They look great, are very elegant and contain individual portions - what more could you want? :)
These particular ones are French, from a lovely book, Verrines toutes fraîches !: a constant source of inspiration!
They’re very easy, because they are simply made from a layer of ricotta mixed with plenty of grated Parmesan cheese, a layer of sliced apples cooked for a short time in the microwave (“Surely not!! You cooked them in the microwave???” Yes, you can also cook them in a frying pan, but they don’t turn out the same!), with a little lemon juice, then covered. The last layer is made from slices of seasoned goose breast: a typical delicacy commonly found in France, but hard to come by in Italy! But we, obviously, have managed to get our hands on some!!!
Easy peasy, for an evening when you just want a couple of boiled potatoes (I love boiled potatoes and I could eat them ALL THE TIME!) but you fancy changing them a little and adding a different flavour…
So what better plan than to open the larder door, look at your collection of San Lorenzo jars, and take out the one that inspires you the most?
I let myself be inspired by the roasted peppers, pepper halves preserved in their own liquid! Manna from heaven!
