Home Chef Marcello Ferrarini's recipes

Chef Marcello Ferrarini's recipes

                         
                        Chef Marcello Ferrarini's recipes, First Course, La Veronese's recipes

Gnocchi with squid ink sauce, tuna, mango, salted hazelnuts and lemon pearlsGO TO THE VIDEO INGREDIENTS – Recipe for 6 px 1 Kg Cooked Potatoes n. 1 Egg 140/150 gr. Flour Bel Paese Mix® LA VERONESE® for […]

                        Chef Marcello Ferrarini's recipes, La Veronese's recipes, One-Dish Meal

Polenta pizzaiola with origanoGO TO THE VIDEO INGREDIENTS – Recipe for 6 px 500 g Quick-cook White Polenta Veloce® La Veronese® 2,5 l of Water N. 1 Tablespoon of […]

                        Chef Marcello Ferrarini's recipes, First Course

Green pappardelle with parsley, yellow dates, butter with truffle and “bread crums” buongrattato® la veronese® spiced with lemon and gingerGO TO THE VIDEO INGREDIENTS – Recipe for 6 px 230/ 240 g Flour Bel paese Mix® LA VERONESE® for gluten-free pasta n. 2 Eggs n. […]

                        Chef Marcello Ferrarini's recipes, First Course, La Veronese's recipes

Risotto with mirtilli, milk cream, cocoa beans and lavandaGO TO THE VIDEO INGREDIENTS – Recipe for 6 px 480 g Carnaroli Rice LA VERONESE® n. 2 Spring Onions 250 g fresh Cranberries 150 g […]

                        Chef Marcello Ferrarini's recipes, La Veronese's recipes, Starter and Appetizer

Lentils gruel with rosemary with black salt falkes and Sichuan peppersGO TO THE VIDEO INGREDIENTS (Recipe for 4 px) 250 g Lentil Flour Veronese® 1 l Water N. 10 Tablespoons of Olive Oil N. 01 […]

                        Chef Marcello Ferrarini's recipes, La Veronese's recipes, Sweets

Cookies towels with almonds, cinnamon, white chocolate cream and edible flowersGO TO THE VIDEO Ingredients – recipe for 6 px  For the biscuits 220/230 g Bel Paese Mix® for Cakes LA VERONESE® 100 g of […]

                        Chef Marcello Ferrarini's recipes, La Veronese's recipes, Second Course

Polenta carbonara with thymeGO TO THE VIDEO INGREDIENTS (for 6 px) 500 g Quick-cook Yellow Polenta Veloce® La Veronese® 2.5 lt. Water 150 g of grated Roman Pecorino Cheese […]

                        Chef Marcello Ferrarini's recipes, La Veronese's recipes, Starter and Appetizer

Feta praline with rosmarino, lime, salvia and pepper sauce with turmericGO TO THE VIDEO INGREDIENTS (for 4 px) 600 g Feta Lime Peel Rosemary q.s Sage q.s. 150 g Gluten Free “Bread Crumbs” Buongrattato® LA […]
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