We are delighted to share with our distinguished clients and public in general some of the recipes elaborated with Federer products that were put together through the special efforts and experience of chefs who are familiar with our products and the local taste as well as foreign taste of the people.

Bon Appetit!


Pork Chops a la Italienne (4 persons)
8 Pork Chops
Salt and pepper
Dijon mustard
Thyme orégano
2 big tomatoes
120grs. mozzarella

  1. Marinade the chops with salt, pepper, herbs and mustard. Brush with a little oil. Let stand 3 to 4 hours.
  2. Pre-heat oven to 225 degrees and bake in greased sheet for 12 minutes.
  3. Cut the tomatoes and the cheese in thick pieces and spread over the chops and leave in the oven until the cheese melts.

TIP 1: Instead of the herbs one can use the all around condiment FEDERER.

TIP 2:Serve with couscous.


Pork Chops in Balsamic Vinegar and Onion (4 persons)
8 Pork Chops
Salt and black pepper
1 tsp. mustard
2 tbsp. of oil
6 round onions
2 tbsp. butter
200 grs. Of balsamic vinegar of good quality
50 grs. Butter
2 tsp. thyme leaves
4 twigs of thyme for décor

  1. Pre-heat oven at 75 degrees.
  2. Marinade the pork chops with salt, pepper and mustard. Fry the chops in oil (10 minutes each side). Remove from pan and put the chops in a container and inside the oven to keep warm.
  3. Slice the onions and sauté lightly. Remove from pan and in the same pan put the vinegar and cook until it thickens. Then add to this little by little the butter, whisking continuously and finally add the onions. Add salt, pepper and thyme to taste (preferably maintaining a strong taste).

TIPS: Serve by pouring the sauce on top of the chops. Decorate with thyme twigs.


Veal Filets in Lemon and Cream Sauce (4 persons)
8 veal filets (each aprox. 80 gr.)
Salt and pepper to taste
Cayenne pepper
2 tbsp olive oil
2 or 3 white round onions cut in small cubes
100 gr white wine
2 or 3 tbsp lemon juice
2 tsp mustard
180 gr milk cream or sour cream

  1. Season the filets with salt and pepper.
  2. Sauté lightly the onions in oil, add white wine and lemon juice. Reduce quantity to ¾. Aside in a bowl, mix the cream and mustard, add to the sauce and continuously mix until the sauce turns creamy. Add salt and pepper and cayenne to taste (preferably a bit picant)
  3. Fry slightly the filets in a very hot pan.
  4. Serve with the sauce beside.

TIPS: For décor, use chopped spring onions. We also suggest to serve this with fresh bread or pasta.


Beef Bourguignon (4-6 persons)
1.200 kg thickly diced beef
120 gr bacon cubes
3 crushed garlic
Laurel leaf
2 tbsp tomato paste
2 diced round onion
1 liter merlot wine
300 gr halved mushrooms
Oil, flour, salt and pepper to taste

  1. Season mean with salt and pepper. Fry the meat in 2 tbsp of oil together with the bacon for about 5 minutes in strong fire.
  2. Sprinkle with flour while frying. Add the crushed garlic, laurel, tomato paste, and onion. Add red wine until meat is covered then cover and cook in slow fire for two hours and a half. After two hours and fifteen minutes uncover and add mushrooms, and cook uncovered for the next 15 minutes.

TIPS: Ideal with polenta or mashed potatoes.


Polpette (4 persons)
600 gr ground beef
80 gr bread crumbs
4 tbsp milk
1 egg
A branch of basil
Salt and black pepper

70 gr bread crumbs
6 tbsp olive oil
2 big tomatoes
200gr mozzarella

  1. Mix in a plastic bowl bread crumbs, milk, ground meat and egg. Mixture should be like hamburgers. Cut the basil leaves in strips and add half to the meat mixture. Add salt and pepper to taste.
  2. Form about 8 hamburgers; dip in bread crumbs, and pre heat oven to 180 degrees.
  3. Heat olive oil in a pan and fry the hamburgers each side for five minutes.
  4. Arrange the polpettes in a greased dish. Cut the tomatoes and cheese into thick pieces and top each polpette with this. Salt and pepper to taste then bake for about 15 minutes. Decorate with basil strips.

TIPS: Ideal with Risotto.


Brasato all Italiana (4 persons)
1.200 kg. Sank of beef
Salt and black pepper
2 tbsp oil
1 leek cut into cubes
2 big carrots cut into cubes
1 dice round onion
1 small celery bult cut into small cubes
2 tbsp tomato paste
1 tbsp flour
600 gr merlot
400 gr beef bouillon
Twig of rosemary and thyme
50 gr cold butter

  1. Season the meat with salt and pepper. Fry in oil in strong fire. Remove from pan and fry all the vegetables in the same pan and add tomato paste and fry once more. Dust the vegetables with flour, mix well and add the wine.
  2. Arrange meat and vegetable sauce in a baking pan and top with bouillon and rosemary and thyme. Bake covered at 180 degrees for two hours.
  3. Upon removing from oven, add the cold butter and mix well and serve.

TIPS: Ideal with Risotto or polenta.


Veal Sheeskebab with mango marinated in ginger (4 persons)
700 gr leg of veal cut in medallions 2 to 3 cm thick
2 big mangoes
Salt and pepper

4 tbsp olive oil
1 lemon (rind and juice)
2 tbsp fresh crushed ginger
1 tsp Thai red curry paste

  1. Refrigerate for half an hour the meat with the marinade.
  2. Peel mangoes and cut the same size as the meat.
  3. Arrange meat and mango alternately in a barbecue stick.
  4. Fry or grill about 5 or 6 minutes on each side.

TIPS: Serve with various salads.


Pork loin medallion with penne pasta (4 persons)
88 medallion of pork (each aprox. 80 gr)
1 tbsp flour
2 tbsp olive oil
1 diced round onion
400 gr sliced mushrooms
100 gr white wine
180 gr milk cream
Finely chopped rosemary
400 gr of pasta penne cooked al dente

  1. Season the medallions with salt and pepper.
  2. Dip both sides in flour, then fry and remove from pan and place in the oven to keep warm.
  3. Sauté lightly onions and mushrooms, then add white wine reduce liquid to ¾ and add milk cream and herbs.
  4. Mix sauce with the penne until this gets warm.

TIPS: Serve with the pasta below and the meat on top.


Vitello Tonato (6 to 8 persons)
1 kilo boneless veal´s leg
1 onion, 2 laurel leaves,4 cloves
3 big and peeled carrots
1 celery bulb
1 ½ liter of vegetable bouillon (preferably half white wine)
Pepper corns

1 big cup mayonnaise
160gr canned tuna
8 to 10 anchovy filet
150 gr olive oil
A bit of vinegar and lemon juice
Salt and pepper

  1. Heat the bouillon, add the carrots, onions, celery and meat. Cook in slow fire for about 1:15 min. Cool the bouillon.
  2. Liquefy the tuna, anchovy, mayonnaise, oil, 100 gr of the bouillon until it thickens. Add salt, pepper, vinegar and lemon juice to taste.
  3. Remove meat from bouillon and cut into filets about 3mm. thick and place in a serving plate like a fan. Cut the carrots and celery bulb into cubes and spread over the filets then cover with the tuna sauce. Cool from 8 to 12 hours.

TIPS: Decorate with olives, diced hard boiled eggs, gherkins and anchovies.


Pork Steak (4 persons)
1 small round and diced onion
2 diced garlic
2 tbsp oil
40 gr sesame seeds or ground peanut
½ tbsp cayenne
100 gr beer
2 tsp honey
2 tsp mustard
1 tbsp lemon juice

  1. Sauteé lightly onion and garlic, add sesame seeds or peanut until mixture obtains a slight brown color. Add cayenne and beer. Mix in mustard, honey and lemon juice. Cool mixture in a deep plate.
  2. Season steaks with pepper and add to marinade. Cover with aluminum foil and marinade for 3 hours.
  3. Remove steaks from marinade. Salt to tate then fry or grill 6-7 minutes on each side. Brush with marinade while cooking.

TIPS: Serve with French fries and green salad.


Glazed veal´s leg (4 Persons)
1 kilo boneless leg of veal
3 tsp all seasoning
2 tbsp oil

3 white round onions
1 big carrot
100 gr celery bulb
250 gr dry white wine

250 gr milk cream
1 tsp maizena
Salt and pepper to taste

3 tbsp butter
2 tbsp honey
2 orange juice

  1. Pre heat oven to 250 degrees. Mix the all seasoning with oil and marinate the meat with this. Fry meat in a pan and remove.
  2. Peel and dice the onions, carrots, and celery bulb. Sauteé in 2 tbsp of butter until golden brown. Add white wine.
  3. Put in a baking pan the meat with the sauce and bake from 80 min. at 180 degrees and when necessary add white wine since the sauce must remain about 2 cms. From the pan.
  4. Mix honey, orange juice in 1 tbsp of butter and heat. Brush over the meat in the last 20 minutes of baking.
  5. Liquefy the vegetables and mix with the hot sauce in baking pan. Mix the maizena with the cream and add the sauce and heat. Salt and pepper to taste.

TIPS: Ideal small potatoes or fettuccine.



Chicken Breast with Rosemary and Sweet Wine (4 Persons)
4 chicken breast
2 tbsp olive oil
4 twigs of rosemary
1 white round onion diced finely
100 gr of sweet wine
Salt and pepper to taste

  1. Heat oil in a pan. Salt and pepper the breasts on both sides and brown. Remove from pan and tie rosemary twigs to each breast with a string. Heat oven to 75 degrees and put in the breasts.
  2. In the same frying pan, sauté onions then add the wine, salt and pepper and pour this mixture to the breasts.

TIPS: Serve with wild rice.


Chicken in Pineapple (4 persons)
4 chicken breasts

1 peeled onion
1 red bell pepper
1 Hawaiian pineapple
1 tbsp vegetable oil

100 g cold chicken bouillon
200g pineapple juice or orange juice
2 tbsp wine vinegar
½ tsp ginger powder
a dash of black pepper
1 tbsp sugar
1tbsp salt
1 tbsp soya sauce
1 tbsp tomato paste
2 tbsp maizena

  1. Cut chicken breasts in medium cubes. Cut the onion in big pieces, remove seeds of bell pepper and cut in big pieces. Peel the pineapple and cut in big squares. Put all ingredients of the sauce in a bowl.
  2. Fry in chicken breasts in a pan, add onions, pepper and pineapple and cook for about 2 minutes. Spread the sauce over the chicken and cook for 15 minutes over slow fire.

TIPS: Accompany with wild rice or basmati rice.


Chicken Stroganoff (4 persons)
500 g chicken breast
2 tbsp olive oil
1 big round onion diced
1 cup sour cream
1 tbsp mustard
1 tsp lemon juice
100 g mushroom
1 big sour gherkin diced

  1. Cut the breast in strips about 2cm thick and brown in a pan. Add salt and pepper to taste and place in the oven at 75 degrees.
  2. In the same frying pan, sauteé lightly the mushrooms and put them with the chicken. Add oil to the frying pan and sauteé the onion, then add the sour cream and mustard and lemon.
  3. Put the chicken with the mushroom and the diced gherkin back to the frying pan with the sauce. Let cook for a short time.

TIPS: Serve with pasta or white rice. The sauce can be thinned with water or white wine.


Chicken Strips in Tomato Sauce (4 persons)
600 g chicken breast cut in strips
2 tbsp vegetable oil
2 green or red or yellow bellpeppers
4 big tomatoes
3-4 celery stalks or 1 diced round onion
2 finely chopped garlic
Cayenne powder
2 tbsp herbs of provencal

  1. Cut pepper in four, remove seeds, then cut in strips. Dice the tomatoes.
  2. In a deep pan or a WOK heat the oil, add strips of chicken de slightly brown. Add salt and pepper to taste, then add the bellpepper, and let cook for 3-4 minutes more.
  3. Add diced tomatoes, the herb and cook for 6-7 minutes in a covered pan. Add salt and pepper to taste.

TIPS:Best with couscous, risotto, potatoes or pasta.



Cervelat Salad (4 persons)
8 radish cut in round slices
1 carrot
200gr gruyere cheese
8 Federer cervelats cut in round slices
300 gr sour or semi sweet gherkins, cut in fine strips

1 liter of olive oil
½ liter vinegar
5 pieces of crushed garlic
2 hard boiled eggs
½ liter water
Salt, pepper, herbs to taste

Combine all ingredients and serve the salad.

*The Federer Cervelats is already cooked so that there is no need to cook them or put them in hot water.