Recipes Archivi - Veroni

Pizza dough girelle with Tuscan salami

ElenaGuzzella — Tue, 21 Sep 2021 12:56:29 +0000

Salami and broccoli: a perfect match for colder days. Savor it in our pizza dough rolls… one leads to another!

Pizza dough girelle with Tuscan salami

Ingredients

Instructions

Sauté the broccoli florets in a pan with oil and garlic. Season with salt and pepper and blend everything by adding oil and parmesan until you get a homogeneous cream.
Roll out the pizza dough on its parchment paper. Spread the broccoli cream, the salami slices and the minced provola on the surface. Roll everything very tightly to obtain a cylinder and seal the edges.
Cut slices 2 cm thick and place them little by little on a baking sheet lined with parchment paper, spacing them appropriately. Bake them in a preheated oven at 190 ° for 15-20 minutes. Remove from the oven and serve.

L'articolo Pizza dough girelle with Tuscan salami proviene da Veroni.

Pasta with pepper cream and ham

ElenaGuzzella — Tue, 21 Sep 2021 10:59:20 +0000

Summer is the season of peppers! We love them because they add color and taste to our favorite dishes with Veroni cold cuts.

Pasta with pepper cream and ham

Ingredients

Instructions

Preheat the oven to 120º
Roast two red peppers in an oven until soft (about 30-40 minutes)
Remove the seeds in the peppers and chop them in pieces
Blend the peppers with parmesan cheese, chili pepper without seeds, garlic, aromatic herbs, and oil
Once you have the cream, add salt and pepper
Boil the penne pasta, drain it (but keep the pasta water), and transfer them into a warm salad bowl
Flavor the pasta with pepper cream and shredded ham
To adjust the consistency, mix it with a little bit of the remaining pasta water
Transfer to dinner plates and serve!

L'articolo Pasta with pepper cream and ham proviene da Veroni.

Mortadella crumble with brie and asparagus

ElenaGuzzella — Tue, 21 Sep 2021 10:47:16 +0000

So delicious that it’s impossible not to finish it all, our Mortadella crumble with brie and asparagus is sensational! Try the recipe.

Mortadella crumble with brie and asparagus

Ingredients

For the crumble

Instructions

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.
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.
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.
Transfer to the baking dish and cover the asparagus than bake in a preheated oven at 180° f for about 30-35 minutes, then brown the crumble for a few minutes under the grill. Remove from the oven and serve.

L'articolo Mortadella crumble with brie and asparagus proviene da Veroni.

Savory Madeleine with salame di Parma

ElenaGuzzella — Tue, 21 Sep 2021 10:37:14 +0000

Indulge in the delicious taste of our savory version of Madeleines filled with Veroni salami di Parma

Savory Madeleine with salame di Parma

Ingredients

Instructions

Preheat your oven to 210
Spray the madeleine pan with a nonstick spray or a bit of melted butter.
In a medium sized bowl, whisk flour, baking powder, and salt together. Add beaten eggs, extra virgin oil and grated Parmesan to the mixture. Stir to mix and add the julienne salami, chopped aromatic herbs, salt and pepper.
Using a small spoon, drop the batter into the http://windhampharmacy.com/ center of each mold, filling them to about three-quarters of the way.
Bake until the madeleines feel set to the touch, 8 to 10 minutes. Let them cool slightly in the pan, then serve immediately. These are best served warm and right out of the oven.

Recipe Notes

L'articolo Savory Madeleine with salame di Parma proviene da Veroni.

Mini cakes with Calabrese salami and sun-dried tomatoes

ElenaGuzzella — Mon, 20 Sep 2021 10:59:36 +0000

Treat yourself with these special spicy mini cakes. This is how to enrich your aperitivo with this recipe:

Mini cakes with Calabrese salami and sun-dried tomatoes

Ingredients

Instructions

Drain the sun-dried tomatoes from its oil and dice them. Dice the salami too.
In a bowl, whisk the eggs with sour cream, milk and oil.
Add the grated pecorino, sifted flour and yeast and mix. Add the sun-dried tomatoes, salami, and thyme into the mix.
Pour the mix into 6 mini cake molds lined with parchment paper.
Bake at 180 ° for about 20-25 minutes, checking them with a toothpick, it is ready when the toothpick comes out dry. Let it cool completely before serving.

Recipe Notes

L'articolo Mini cakes with Calabrese salami and sun-dried tomatoes proviene da Veroni.

Mini panzerotti with Coppa

ElenaGuzzella — Mon, 20 Sep 2021 08:29:38 +0000

Soft on the outside and tasty on the inside, our panzerotti stuffed with tomato, Italian coppa and mozzarella are so “molto buoni” that one pulls the other.

Mini panzerotti with Coppa

Ingredients

Instructions

Start by preparing the filling of panzerotti – in a bowl, mix the tomato sauce with a little oil, salt, pepper, parmesan, and oregano. To seal the panzerotti, fold and press each dough into half-moon shapes. If necessary, brush the edges of panzerotti with a little water to seal the dough. Fry the mini panzerotti in 175°F peanut oil and brown them on both sides. Strain and place them on kitchen paper. Serve immediately.
Roll out the dough on a floured surface with a rolling pin to get a 0.08 – 0.12in thick dough.
Divide the dough into several smaller balls, roll out each ball into the shape of a small pizza and spread the prepared sauce on them.
Dice the mozzarella and cut the Coppa into julienne strips and place them in the centre of the small pizzas.
To seal the panzerotti, fold and press each dough into half-moon shapes. If necessary, brush the edges of panzerotti with a little water to seal the dough.
Fry the mini panzerotti in 79° degrees peanut oil and brown them on both sides.
Strain and place them on kitchen paper.
Serve immediately.

L'articolo Mini panzerotti with Coppa proviene da Veroni.

SALAMI& PECORINO CHEESE PASTA

ElenaGuzzella — Thu, 26 Mar 2020 14:37:06 +0000

Pasta has never tasted so good until now. We all know that pasta is the ultimate comfort food, but with this recipe it takes it to a whole new level. Combining the sharp zesty taste of pecorino cheese with the subtle meaty taste of our salami, this dish is ideal for any pasta lover, so why not give it a try?

Salami & Pecorino Cheese Pasta

Ingredients

Instructions

Cut the salami into strips and sauté them in hot oil with browned garlic.
After 1 minute, add the sage, red wine and let it evaporate keeping it warm
Peel the cabbage, cut it into slices and boil together with the pasta
Drain and dip it in the pan with the sauce
If necessary, season with salt (taking into account the flavor of the salami and pepper
Stir in a little cooking water and plenty of grated pecorino cheese and serve.

L'articolo SALAMI& PECORINO CHEESE PASTA proviene da Veroni.

SALAMI MINI PIZZAS WITH MOZZERELLA AND ROCKET

ElenaGuzzella — Thu, 26 Mar 2020 14:32:11 +0000

These amazingly cute and delicious mini pizzas are so easy to make and a great idea for afternoon snacks or party finger-food!

SALAMI MINI PIZZAS WITH MOZZERELLA AND ROCKET

Ingredients

Instructions

Mix the flour, 1 teaspoon of salt and the yeast, adding 1 teaspoon of sugar to activate it.
Add in 1 tablespoon of oil and start kneading using your hands. Continue until a homogenous; leave to rise and cover with a cloth until the volume has doubled.
Begin the knead the dough again for a few minouts, spreading it on a floured pastry board to achive aprox 3cm thickness. Using a round cutter, cut circles with a diameter of about 6cm
Transfer the pizza to a baking tray covered with baking paper and leave to rest for about 15 minutes. In the meantime, cut the tomatoes into cubes, drain and toast the pine nuts in a pan.
Press down the centre of the pizzas with one finger and fill with the diced tomatoes and a drizzle of oil. Cook at 180°C for about 15 minutes.
Add the mozzarella once cubed, the rocket, the chopped salami and pine nuts. Serve with fresh basil.

L'articolo SALAMI MINI PIZZAS WITH MOZZERELLA AND ROCKET proviene da Veroni.

ARTICHOKE RISOTTO WITH PROSCIUTTO

ElenaGuzzella — Thu, 26 Mar 2020 14:26:18 +0000

A simple but perfect combination of flavors that is also gluten and lactose free

ARTICHOKE RISOTTO WITH PROSCIUTTO

Ingredients

Instructions

Prepare the vegetable broth with 1 1/2 L of water, celery, carrot, onion, some artichoke leaves and boil for about 1 hour.
Clean the artichokes, removing the hard outer leaves and stalks, cut into julienne slices and place them in water and lemon so as not to blacken them.
Cut slices of ham into strips, finely chop the shallots and fry in a risotto dish with 2 tablespoons of oil and half of the cut ham
Add the rice and toast for a few minutes, add in the white wine, let the alcohol evaporate before gradually adding in the broth and artichokes.
Every time the liquid is absorbed, add enough liquid to cover rice and continue cooking for 15-18 minutes.
When the last 5 minutes remain, remove from the heat and allow to rest
Place the rice on a plate, sprinkle with a little ground pepper, and add chopped parsley and julienne ham.

L'articolo ARTICHOKE RISOTTO WITH PROSCIUTTO proviene da Veroni.

BROCCOLI AND MORTADELLA QUICHE

ElenaGuzzella — Thu, 26 Mar 2020 14:21:07 +0000

Try out this light but wholesome recipe for the perfect afternoon tea snack, or to put in the kids lunch boxes.

BROCCOLI AND MORTADELLA QUICHE

Ingredients

For the stuffing

L'articolo BROCCOLI AND MORTADELLA QUICHE proviene da Veroni.