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Starter and Appetizer

                         
                        La Veronese's recipes, One-Dish Meal, Starter and Appetizer

Bel Paese Mix® – Preparation for Piadina: basic piadina (flat bread) recipeIngredients: 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 […]

                        La Veronese's recipes, One-Dish Meal, Starter and Appetizer

Bel paese Mix® – Preparations for Bread and Pizza: Basic gluten free bread recipeIngredients: 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 […]

                        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, 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, Second Course, Starter and Appetizer

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 […]

                        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 […]

                        Chef Marcello Ferrarini's recipes, Starter and Appetizer

Rosemary Skewer with white polenta cubes and crunchy mortadella KebabsType 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 […]

                        Chef Marcello Ferrarini's recipes, Starter and Appetizer

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) […]