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Chef Marcello Ferrarini's recipes

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

Fillet of beef with chocolate cocoa glaze and habanero chilliIngredients LA VERONESE rice flour to taste 6  fillets of beef 2 shallots 200 g 90% dark chocolate 1 knob of butter 1 glass of […]

                        Second Course, Starter and Appetizer, Chef Marcello Ferrarini's recipes

Verrine of quinoa and curry powder breaded chicken with baby spinach, crisp asparagus tips, cubed beetroot, and milk creamIngredients La Veronese® quinoa flour 250 ml double cream 250 ml milk 2 cooked beetroot 600 g chicken breast Asparagus green bunch 10 to 20 […]

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

Little pea mould with buffalo mozzarellina, octopus carpaccio,  bottarga, and avocadoIngredients 210 g La Veronese® pea flour 90 g Parmigiano Reggiano cheese 3 eggs + 3 egg whites 3 avocados 150 ml milk 3 table […]

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

Polenta towers with grapefruit bechamel and goat cheese bon bons with ‘nduja, pine nuts, and fennel seedsIngredients For the towers: 500 g La Veronese® Organic yellow Polenta Veloce® 1 litre water EVOO to taste Salt For the Béchamel sauce: 100 g […]

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

Saffron custard pudding with liquorice flavoured honey and mintIngredients 20 g LA VERONESE rice flour 150 ml fresh double cream 120 g sugar 4 eggs + 1 egg yolk 450 ml milk 1 […]

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

Zampone with purple mashed potatoes, caramelised figs and baslamic vinegar from modenaIngredients La Veronese® lentil flour to taste BuonGrattato La Veronese® to taste 1 zampone di Modena (stuffed Pig’s trotter from Modena) Balsamic vinegar from Modena to […]

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

Milk and stracciatella cheese risotto served with mint,  coffee flavoured honey, pomegranate, and passion fruitIngredients 360 g La Veronese® Carnaroli rice 2 shallots 300 g Stracciatella cheese 2 teaspoons of toasted powdered coffee Coffee flavoured honey to taste 1 […]

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

Sbrisolona crumble with sichuan pepper flavoured zabaglioneIngredients For the crumble 200 g La Veronese® fine rice flour 200 g La Veronese® fumetto cornmeal 150 g almond flour 50 g almonds 150 […]
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