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.

Barley salad with feta cheese, ham and olives

ElenaGuzzella — Tue, 21 Sep 2021 12:43:02 +0000

If you love healthy recipes, you should try this colorful barley salad.

Barley salad with feta cheese, ham and olives

Ingredients

Instructions

Cook the barley in a large saucepan full of boiling salted water for the indicated time on the packaging. Drain and cool it by passing it under cold running water.
With your hands crumble the feta and place it in a large salad bowl with the tomatoes cut into cubes, olives, and cooked ham and then add barley previously prepared.
Add the thyme leaves and mix everything. Season with oil extra virgin olive oil, salt and pepper and enjoy your salad.

L'articolo Barley salad with feta cheese, ham and olives 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.

Grilled zucchini rolls with prosciutto and soft cheese

ElenaGuzzella — Mon, 20 Sep 2021 10:51:22 +0000

Fresh, healthy, and appetizing: our grilled zucchini rolls with ham and soft cheese are incredibly easy to prepare!

Grilled zucchini rolls with prosciutto and soft cheese

Ingredients

4 zucchini
200gr of soft cheese or other types of spread cheese
100gr of Italian prosciutto
Fresh basil
20gr of pistachios
salt and pepper

Instructions

Slice the zucchini thinly with a mandoline cutter and grill them. After grilling, let them cool down.
In a bowl, mix the soft cheese or any other spread cheese with a little chopped basil, salt, and pepper.
Roll out two slices of grilled zucchini, place slices of ham across the sliced zucchini, and distribute a bit of cheese on top, spreading across the slices.
Roll the slices tightly starting from one end to the other to form a roll. Continue this step until all the ingredients are used up.
Place them in the refrigerator for 30 minutes before serving.

L'articolo Grilled zucchini rolls with prosciutto and soft cheese 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.

Gli Affettati Nature

ElenaGuzzella — Fri, 16 Oct 2020 16:30:43 +0000

Tasty and environmentally friendly cured meats: we are excited to launch the new line “Gli Affettati Nature”, which is available in an innovative packaging that contains 75% less plastic than our traditional trays. The materials used are 100% recyclable: the top is made of a transparent cover and can be put into the plastics, while the thermoformed paper bottom belongs in the paper/carton category. The tray has the FSC’s mark that identifies products containing wood or cellulose from responsibly managed forests, according to strict environmental, social, and economic standards established and approved by the Forest Stewardship Council a.c.

More and more consumers are becoming aware of the sustainability level of their choices in supermarkets or retail stores: with our new tray packaging, we met their needs and, at the same time, took a step forward in our commitment to the environment. In fact, we have already implemented programs to reduce our footprint, and our factories have achieved environmental certification and EMAS registration. Today, with the new packaging for the line “Gli Affettati Nature”, we invite consumers to join us in our journey.

The line “Gli Affettati Nature” has thirteen items among the best traditional Italian cured meats and a selection of regional excellence: the best quality of Veroni in two sizes – 70 and 100 grams, suitable for every occasion. Discover the line here: https://www.veroni.it/gli-affettati-nature/

L'articolo Gli Affettati Nature proviene da Veroni.

I salumi nelle varie regioni

ElenaGuzzella — Fri, 03 Jul 2020 09:45:21 +0000

I salumi sono un’eccellenza delle tradizione enogastronomica italiana e spesso si accompagnano con tipicità locali che ne esaltano il sapore. Ad esempio, in Emilia-Romagna la scelta, che dipende anche dall’area, va dallo gnocco fritto, alle tigelle e alla piadina. Non manca mai però un buon calice di Lambrusco o di Sangiovese. Spostandoci in Veneto, e per la precisione a Venezia troviamo i Bacari, tipiche osterie locali molto piccole in cui vengono serviti i cicchetti. Antesignani dei “finger food”, i cicchetti sono stuzzichini di carne, pesce e formaggi. Bastano un boccone di pane, un buon salume e magari un formaggio morbido per comporre il cicchetto veneziano: il perfetto abbinamento alla degustazione dei vini che offrono i Bacari. In Umbria è molto apprezzata la torta al testo: una focaccia senza lievito cotta nel testo, una padella piatta tipica della zona. La tradizione vuole che si farcisca con prosciutto crudo e spinaci.
Scendendo in Campania, i baci napoletani o semplicemente panini napoletani meritano una menzione. Sono dei piccoli bocconcini fatti di pasta di brioche salata farciti con salumi a pezzi. Una vera prelibatezza.
Questi sono solo alcuni esempio della ricchissima tradizione dell’Italia tutta da scoprire e assaporare!

L'articolo I salumi nelle varie regioni proviene da Veroni.