La Veronese® has rice flour, obtained from the rigorous selection of the best product in the rice paddies of Verona. A careful and thorough search of the main ingredient, ensure the perfect grinder to obtain a fine and genuine high-quality, no coloring and preservatives. The rice flour is particularly suitable for the preparation of any type of food as dumplings, soups. Can ‘be used as a dough for fresh pasta, desserts and baked goods. The rice flour is ideal for the production of creams and white sauce; is added to sauces for addensarthem. It ‘great for frying fish and vegetables and as a batter for flouring.
Sour/black cherries biscuits with white chocolate and dehydrated olives, served with cinnamon Fior di Latte ice cream
Ingredients: 100 g La Veronese® rice flour 100 g La Veronese® buckwheat flour 30 g potato starch 100 g sugar 20 g vegetable oil 30 g hot water 30 g sour/black cherries 5 g dehydrated olives 2 eggs 50 g […]Continue
Type of Dish: sweets Difficulty: easy Preparation Time: 30 minutes Cooking Time: approx. 10 minutes for 10 pancakes Cooking Method: burner/cooker Ingredients: 125 g rice flour 200 ml milk 2 eggs 25 g butter, melted 6 g baking powder 15 g sugar Preparation: Separate the […]Continue
Ingredients For the crumble 200 g La Veronese® fine rice flour 200 g La Veronese® fumetto cornmeal 150 g almond flour 50 g almonds 150 g sugar 200 g cold butter 1 lemon 1 whole egg + 1 egg white […]Continue
Ingredients 20 g LA VERONESE rice flour 150 ml fresh double cream 120 g sugar 4 eggs + 1 egg yolk 450 ml milk 1 agar-agar envelope 1 saffron envelope Powdered liquorice to taste Liquorice flavoured honey to taste 1 […]Continue
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 […]Continue