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La Veronese's recipes

                         
                        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 […]

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

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 […]

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

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 […]

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

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 […]
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