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                        Chef Marcello Ferrarini's recipes La Veronese's recipes One-Dish Meal 
                    
Polenta pizzaiola with origanoGO TO THE VIDEO INGREDIENTS – Recipe for 6 px 500 g Quick-cook White Polenta Veloce® La Veronese® 2,5 l of Water N. 1 Tablespoon of […]

                        Chef Marcello Ferrarini's recipes First Course 
                    
Green pappardelle with parsley, yellow dates, butter with truffle and “bread crums” buongrattato® la veronese® spiced with lemon and gingerGO TO THE VIDEO INGREDIENTS – Recipe for 6 px 230/ 240 g Flour Bel paese Mix® LA VERONESE® for gluten-free pasta n. 2 Eggs n. […]

                        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 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 
                    
Collection of Recipes 2017 The Veronese®Again this year is reconfirmed the appointment in La Veronese’s  Kitchen with sixteen new recipes without gluten signed by Marcello Ferrarini. Appetizers, finger food, first […]

                        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 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 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 […]

                        Chef Marcello Ferrarini's recipes La Veronese's recipes Sweets 
                    
Saffron custard pudding with liquorice flavoured honey and mintIngredients 20 g LA VERONESE rice flour 150 ml fresh double cream 120 g sugar 4 eggs + 1 egg yolk 450 ml milk 1 […]

                        Chef Marcello Ferrarini's recipes La Veronese's recipes One-Dish Meal Second Course 
                    
Zampone with purple mashed potatoes, caramelised figs and baslamic vinegar from modenaIngredients 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 […]

                        Chef Marcello Ferrarini's recipes First Course La Veronese's recipes 
                    
Milk and stracciatella cheese risotto served with mint,  coffee flavoured honey, pomegranate, and passion fruitIngredients 360 g La Veronese® Carnaroli rice 2 shallots 300 g Stracciatella cheese 2 teaspoons of toasted powdered coffee Coffee flavoured honey to taste 1 […]

                        Chef Marcello Ferrarini's recipes La Veronese's recipes Sweets 
                    
Sbrisolona crumble with sichuan pepper flavoured zabaglioneIngredients For the crumble 200 g La Veronese® fine rice flour 200 g La Veronese® fumetto cornmeal 150 g almond flour 50 g almonds 150 […]

                        Chef Marcello Ferrarini's recipes La Veronese's recipes One-Dish Meal 
                    
Chickpea burger with jerusalem artichoke crisps, red cabbage, and sproutsIngredients 2 table spoons of  La Veronese® chickpea flour 350 g cooked chickpeas 2 Jerusalem artichokes 1 red cabbage 1 garlic clove Alfalfa sprouts to […]

                        Chef Marcello Ferrarini's recipes First Course La Veronese's recipes 
                    
Amarone and Fossa cheese risotto, alongside a Gorgonzola  with Mascarpone cheese quenelle and bay laurelIngredients 360 g La Veronese Vialone Nano Rice 1 yellow onion 1/2 litre of Amarone wine 60 g Fossa cheese 250 g Gorgonzola with Mascarpone […]

                        Chef Marcello Ferrarini's recipes First Course 
                    
Cold Arborio rice with herbs pesto and marinated sword fish in lime and gingerIngredients: 360 g La Veronese Superfine Arborio rice 500 g herbs (basil, parsley, thyme, wild fennel, mint, sage, bay laurel, chives, true myrtle, dill and […]

                        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) […]