An alternative to a summer salad with more personality and heartiness. Perfect to bring to a friend’s for a Sunday lunch or out-and-about on your next picnic.

INGREDIENTS

• 8.5 oz of spelt
• 2 apples
• 8 slices of speck
• 1 radicchio head
• 3 zucchinis
• 1/2 lemon
• Sunflower seeds
• Extra virgin olive oil
• Salt and pepper

STEPS

1. Toast the speck slightly in a pan till the edges are crispy, transfer to a dish to rest.
2. In the same pan toast the sunflower seeds for a few seconds, moving them constantly to avoid burning.
3. Cook the spelt in plenty of salted water and drain. Cut the radicchio into strips and fry in a pan with 1 tablespoon of olive oil.
4. Add in the grated zucchini and stir well adjusting salt and pepper. Add the spelt and sauté for 1 minute.
5. Add the apples, previously cut into cubes, and pour in the juice of the lemon.
6. Transfer to serving bowls and drizzle with oil then top with sunflower seeds and crispy speck.

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L'articolo Spelt with Apple, Radicchio and Speck proviene da Veroni.

With an array of fresh and delicious ingredients, you can easily pull together these pizzas in no time. Save time by using pre-made dough and make up for it by spending time enjoying a meal together.

INGREDIENTS

• 1.3 lb of leavened pizza dough
• 6 slices of Veroni Mortadella
• 1 head of radicchio
• Stracciatella di bufala cheese
• 2 tablespoons of pistachios
• Extra virgin olive oil

STEPS

1. Remove the pizza dough and knead it for a few minutes to make it easier to work with.
2. Separate the dough into portions, spreading them out onto oiled baking trays creating even-sized pizza bases.
3. Place them into a pre-heated oven at 420° F for about 15 minutes.
4. Add on the Stracciatella and radicchio lettuce cut into strips, cook for another 5 minutes.
5. Remove from the oven and top with fresh slices of mortadella and sprinkle with crushed pistachios.

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L'articolo Pizza Bianca with Mortadella and Bufala proviene da Veroni.

Summer calls for easy recipes that are light, but full of flavor! Therefore, you can’t go wrong with this blend of juicy fresh tomatoes and the lightness of couscous paired with Veroni Mortadella and primosale cheese.

INGREDIENTS

• 8.5 oz pre-cooked couscous
• 1 cup of hot water
• 4 tomatoes
• Extra virgin olive oil
• 2 tablespoons shelled pistachios
• 3.5 oz of primosale cheese
• 3.5 oz of mortadella
• Fresh mint
• Salt and pepper

STEPS

1. Remove the tops of each tomato and scoop out the seeds and pulp using a spoon.
2. Collect the couscous in a bowl, cover with hot water and let it rest for 5 minutes. Mix with a fork and season with oil, salt and pepper.
3. In a bowl mix together the diced primosale cheese, diced mortadella, fresh chopped mint, pistachios and the pulp of tomatoes.
4. Spoon the mixture into the tomatoes, place them on a baking tray lined with baking paper and bake in a pre-heated oven at 350 °F for 20-25 minutes.

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L'articolo Tomatoes Stuffed with Couscous and Mortadella proviene da Veroni.

This recipe shows the versatility of mortadella that can be added to endless delicious recipes. Find the perfect balance between the freshness of the zucchini and the full-flavor of Veroni Mortadella.

INGREDIENTS

• 4.2 oz Veroni Mortadella
• 2 sheets of carasau bread
• 2 fresh artichokes
• 1/2 lemon
• 80 oz Sardinian Pecorino cheese
• Chives to taste
• Extra virgin olive oil

STEPS

1. Clean the artichokes well by removing the hardest leaves until you the softer centre remains.
2. Slice the artichoke hearts finely and season with oil, lemon, salt, pepper and chives.
3. Slice both the pecorino cheese and the mortadella to the approximate size of the sliced artichokes.
4. Create the millefoglie by alternating the sheets of carasau bread with the chopped mortadella, the artichoke slices and the sliced pecorino cheese.
5. Drizzle with extra virgin olive oil and chives.

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L'articolo Mortadella and Artichoke Millefoglie proviene da Veroni.

We share our recipe for mortadella and asparagus crumble with brie, the perfect Mother’s Day meal. Just don’t forget your secret ingredient: love.

INGREDIENTS

•  1 bunch of green asparagus
• 2 oz of sliced mortadella
• 4 oz of brie
• Salt Pepper

For the crumble:

• 4.5 oz of flour 00
• 3 oz salted butter
• 1.5 oz of grated parmesan cheese

STEPS

1. Wash the asparagus and cut into small pieces. Blanch them in a saucepan containing boiling salted water for about 4-5 minutes, then drain and rinse with cold water to stop them overcooking and maintain their color.
2. Drain and transfer to a bowl. Add the mortadella cut into strips and the brie cheese cut into pieces, stir with a spoon and add pepper and salt. Mix thoroughly and transfer to a baking dish.
3. In a bowl, work the cold butter cut into cubes with your fingertips together with the flour and grated parmesan cheese until you get a crumbly mixture.
4. Transfer to the baking dish and cover the asparagus than bake in a preheated oven at 355° f for about 30-35 minutes, then brown the crumble for a few minutes under the grill. Remove from the oven and serve.

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L'articolo Mortadella and Asparagus Crumble proviene da Veroni.

This recipe shows the versatility of mortadella that can be added to endless delicious recipes. Find the perfect balance between the freshness of the zucchini and the full-flavor of Veroni Mortadella.

INGREDIENTS

• 4 zucchini
• 5 oz of robiola cheese
• 5 oz of Veroni Mortadella
• 3.5 oz of boiled peas
• 2 tablespoons grated pecorino cheese
• 1 tablespoon turmeric powder
• Fresh marjoram
• Extra virgin olive oil
• Salt and pepper

STEPS

1. Boil the whole courgettes in boiling salted water for 5 minutes, then drain and cool them under running cold water.
2. Cut them in half lengthwise and scoop out flesh using a spoon, taking care not to break the skin. Keep the pulp, chop it coarsely and transfer to a bowl.
3. Add the turmeric, the robiola cheese, mortadella, pecorino and peas and season with oil, salt, pepper and marjoram to taste and sir.
4. Distribute the mixture in spoonfuls inside the previously prepared zucchini.
5. Sprinkle with a drizzle of oil and bake in a preheated oven at 375°F for 15 minutes. Remove from the oven and serve.

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L'articolo Mortadella-Stuffed Zucchini proviene da Veroni.

Brighten up your Easter menu this year with something fresh that combines the perfect spring flavors all into one delicious entrée.

INGREDIENTS

• 2 bunches of asparagus, peeled and boiled
• 8 oz of ricotta cheese
• 6 oz of Veroni Prosciutto
• Mixed aromatic herbs (basil, thyme, marjoram)
• Extra virgin olive oil
• Pepper

STEPS

1. In a bowl, mix the ricotta with a spoon until it becomes a cream, add the aromatic herbs and extra-virgin olive oil to taste. Stir until you get a homogeneous mixture.
2. Take 2 slices of prosciutto and place them on a chopping board, place a bunch of 2-3 asparagus in the middle and place a tablespoon of herb ricotta on top. Wrap everything with the prosciutto, so as to obtain a sort of roll.
3. Proceed in this way until the ingredients are all finished. Place the rolls on a baking sheet covered with greaseproof paper. Sprinkle with a drizzle of extra virgin olive oil and bake in a preheated oven at 350° f for about 30 minutes. Transfer to the serving plates and serve immediately.

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L'articolo Asparagus Rolls with Prosciutto proviene da Veroni.

For Saint Patrick’s Day, get into the green spirit with this velvety soup of peas and zucchini with a beautiful crunchy element of Veroni Pancetta.

INGREDIENTS

• 10 oz fresh shelled peas
• 2 green zucchinis
• 2 shallots
• Fresh basil
• Extra virgin olive oil
• 1.6 oz of fresh cream
• 8 slices of Veroni Pancetta
• Salt and pepper

STEPS

1. Chop the shallots and brown them in a saucepan with the olive oil, once cooked add in the zucchinis and peas letting them absorb the flavor of the pan
2. Season salt and pepper, add the basil, chopped and then cover the contents with hot water. Cover with a lid, bring the pot to a boil and then cook on simmering heat for 25 minutes
3. Using a stick blender, begin to blend the ingredients together while slowly adding in the cream, creating a homogenous smooth texture
4. Transfer to serving bowls, serve with pancetta cooked to a crisp in an oven at 400°F

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L'articolo Pea and Zucchini Soup proviene da Veroni.

Add a bit of flare to a completely guilt-free and delicious meal. Perfect for weekend lunches or the upcoming spring nights, we bring Veroni Salami and grilled vegetables together in a flavor-bursting dish

INGREDIENTS

• 7oz Veroni Salami
• 1 eggplant
• 1 zucchini
• 1 onion
• 1 pepper
• 1 tomato
• 3 basil leaves
• Soft cheese
• Salt and pepper
• Extra virgin olive oil

STEPS

1. Wash the vegetables and cut them into thin slices along with the soft cheese
2. Prepare a grilling pan with oil on a medium-high heat. Add the sliced vegetables, cooking both sides for a few minutes till soft, season with salt and pepper
3. Once the vegetables are grilled, assemble them on an oven tray in the form of a pyramid in the following order: eggplant, zucchini, slice of salami, cheese, pepper, tomato, slices of salami and finally the cheese
4. Bake in a pre-heated oven at 350° for 5 minutes, once cooked, transfer to serving plates and garnish with basil and diced tomato

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L'articolo Vegetable and Salami Pyramid proviene da Veroni.

On the day of Mardi Gras, Italians indulge in meals based around meat. This is done before the constraints of the Easter period where meat is generally not eaten. In following tradition, try out these moreish fritters on the 5th of March!

INGREDIENTS

• 2.8 oz cubed Veroni Prosciutto
• 5.5 oz flour
• 10 oz water
• 4 eggs
• 1 oz butter
• 1 oz parmesan cheese
• 3.4 oz grated provolone
• Salt and pepper
• Frying oil

STEPS

Batter
1. In a saucepan boil the water add in the salt, pepper and butter bringing it to a boil. Once at a boil, add in the flour and begin stirring quickly
2. Once the mixture is combined it should form a compact dough. Remove the dough and place in a bowl to let it cool for 10 minutes
3. To the bowl with the dough, add in the eggs one at a time, stirring in each time and mixing well. Add in both cheeses, diced prosciutto and salt and pepper to taste. Mix together well

Frying
1. In a saucepan, add the oil and bring to a high temperature. With the help of a teaspoon, collect portions of dough and carefully place them into the oil. The portions will begin to swell once they enter the oil
3. Once in the oil, lower the flame to a medium heat and let them slightly brown, turning constantly using a fork
4. Remove from the oil, drain them on paper towel and serve them nice and warm

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L'articolo Prosciutto and Cheese Frittelle proviene da Veroni.