Second Course
Polenta carbonara with thyme
GO 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 150 ml Milk n.1 Tablespoon of Butter 250 g Pork Cheek n.3 eggs n.1 sprig of fresh Thyme Salt to taste Sichuan Pepper q.s. Olive Oil q.s. HOW TO MAKE […]
Fillet of beef with chocolate cocoa glaze and habanero chilli
Ingredients LA VERONESE rice flour to taste 6 fillets of beef 2 shallots 200 g 90% dark chocolate 1 knob of butter 1 glass of sweet white wine Vegetable broth to taste 1 habanero chilli Multi-coloured lettuce and edible flowers Cocoa beans to taste EVOO to taste Salt flakes and pepper Preparation Slice the shallots […]
Verrine of quinoa and curry powder breaded chicken with baby spinach, crisp asparagus tips, cubed beetroot, and milk cream
Ingredients La Veronese® quinoa flour 250 ml double cream 250 ml milk 2 cooked beetroot 600 g chicken breast Asparagus green bunch 10 to 20 leaves of baby spinach 1 or 2 garlic cloves Curry powder to taste EVOO to taste Salt and pepper Preparation Cut the chicken breast into strips and roll it into […]
Little pea mould with buffalo mozzarellina, octopus carpaccio, bottarga, and avocado
Ingredients 210 g La Veronese® pea flour 90 g Parmigiano Reggiano cheese 3 eggs + 3 egg whites 3 avocados 150 ml milk 3 table spoons of bottarga di muggine (mullet roe) 1 untreated lemon 6 Mozzarelline di Bufala (little Buffalo mozzarella) 100 g octopus carpaccio 1 teaspoon of sugar Beetroot sprouts Salmon roe EVOO […]
Zampone with purple mashed potatoes, caramelised figs and baslamic vinegar from modena
Ingredients 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 taste 1 kg purple potatoes 400 ml milk 125 g butter 150 g Parmigiano Reggiano cheese Fresh parsley to taste Figs to taste Demerara sugar to taste EVOO to taste […]
Polenta and smoked scamorza cheese cocotte served with trouffle sauce and camone tomatoes
Ingredients 500 g La Veronese® polenta Bramata di Marano 1 smoked Scamorza cheese 2-3 small Camone tomatoes 1-2 eggs 175 ml water Fresh Parsley to taste Truffle Sauce EVOO to taste Salt and pepper Preparation In a pot, salt the water that will be used for cooking and drizzle the polenta in. Cook on low […]
Crunchy amaranth and tuna fillets with anise infused basil emulsion
Ingredients for 6 people 100 g La Veronese® Amaranth flour 6 fresh tuna fillets, which have undergone flash-freezing 2 tablespoons of turmeric powder 2 tablespoons of curry powder 1 little bunch of basil leaves 1 teaspoon of anise seeds 1 purple carrot Multi-coloured radicchietto leaves to taste Edible flowers to taste. EVOO to taste Purple salt […]
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