Starter and Appetizer
Bel Paese Mix® – Preparation for Piadina: basic piadina (flat bread) recipe
Ingredients: 500 g Mix Piadina Bel paese Mix about 450 g warm water 10 g salt 50 g extra-virgin olive oil Preparation: Mix all the ingredients, knead until a homogeneous mixture is obtained. Shape out some 100g balls and roll them out to obtain 3/4 mm thick discs. Cook both sides in a hot pan.
Bel paese Mix® – Preparations for Bread and Pizza: Basic gluten free bread recipe
Ingredients: 500 g Mix for Bread and Pizza Bel paese Mix® 350 g warm water 10 g salt 20 g extra-virgin olive oil (optional) 10 g fresh brewer’s yeast Preparation: Melt the yeast in the water and add the Bel Paese Mix® Mix for Bread and Pizza, the salt and the oil afterwards. Knead until […]
Lentils gruel with rosemary with black salt falkes and Sichuan peppers
GO TO THE VIDEO INGREDIENTS (Recipe for 4 px) 250 g Lentil Flour Veronese® 1 l Water N. 10 Tablespoons of Olive Oil N. 01 Bunch of Fresh Rosemary Salt to taste Black Salt in flakes q.s. Sichuan Pepper q.s. HOW TO DO IT Cut the fresh rosemary very finely. In a bowl pour the […]
Feta praline with rosmarino, lime, salvia and pepper sauce with turmeric
GO 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 VERONESE® n. 3 Orange Peppers n. 2 Teaspoons of Turmeric 2 lt. Cooking Oil Salt to taste Pepper q.s. Olive Oil q.s. HOW TO MAKE IT In a bowl, grate […]
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 […]
Polenta towers with grapefruit bechamel and goat cheese bon bons with ‘nduja, pine nuts, and fennel seeds
Ingredients For the towers: 500 g La Veronese® Organic yellow Polenta Veloce® 1 litre water EVOO to taste Salt For the Béchamel sauce: 100 g La Veronese® rice flour 100 g butter 1 litre milk 1 grapefruit Nutmeg to taste Salt and pepper For the cheese Bon bons: 4-6 goat cheeses 100 g pine nuts […]
Rosemary Skewer with white polenta cubes and crunchy mortadella Kebabs
Type of Dish: starter/appetizer Difficulty: easy Preparation Time: 20 minutes Cooking Time: 5-10 minutes Cooking Method: burner/cooker Ingredients: 300 g Polenta Veloce® bianca – La Veronese® (white quick cooking Polenta) 1 litre of water 300 g Mortadella Bologna IGP 12 long rosemary sprigs/branches 4 peppers of different colours 1 big onion Sage leaves to taste EVOO, salt and pepper to taste Preparazione: In […]
Imitation chips with corn and mustard “mayonnaise”
Type of Dish: starter/appetizer Difficulty: easy Preparation Time: 20 minutes Cooking Time: 5-10 minutes Cooking Method: burner/cooker Ingredients: 300 g Polenta Veloce® gialla – La Veronese® (quick Polenta flour) 1 litre water 300 g cooked sweetcorn 2 tablespoons of mild mustard ½ a garlic clove Mustard seeds, to taste Seed oil to taste EVOO to taste Salt and pepper […]
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