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                        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 […]

                        First Course

Bel Paese Mix® – Preparation for Fresh Pasta: basic fresh pasta recipeIngredients: 500 g Mix for Fresh Pasta Bel paese Mix® 5 whole eggs; 1 and a half tablespoons of extra virgin olive oil; 10 g […]

                        First Course, La Veronese's recipes

Bel Paese Mix® – Preparation for gluten free Gnocchi: Gnocchi basic recipeIngredients: 500 g Bel Paese Mix® Mix for Gnocchi; 5 g salt about 700 ml warm water; 1 tablespoon of extra virgin olive oil; 1 […]

                        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, First Course, La Veronese's recipes

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, First Course, La Veronese's recipes

Amarone and Fossa cheese risotto, alongside a Gorgonzola  with Mascarpone cheese quenelle and bay laurelIngredients 360 g La Veronese Vialone Nano Rice 1 yellow onion 1/2 litre of Amarone wine 60 g Fossa cheese 250 g Gorgonzola with Mascarpone […]

                        Chef Marcello Ferrarini's recipes, First Course

Cold Arborio rice with herbs pesto and marinated sword fish in lime and gingerIngredients: 360 g La Veronese Superfine Arborio rice 500 g herbs (basil, parsley, thyme, wild fennel, mint, sage, bay laurel, chives, true myrtle, dill and […]
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