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Boiled meat and mashed potatoes with purple cabbage dust
Try the mamma emma mashed potatoes in a new tasty recipe
mamma emma mashed potatoes:200 gr
Purple cabbage dust:10 gr
Variety of aromas: to taste
Making boiled meat and mashed potatoes with purple cabbage dust will take some time but the result will be a success. Start with the boiled meat. In a deep saucepan make the vegetable broth with 4 litres of water, the onion, 2 carrots and various aromas. Add the beef and cook for 3 hours.
Grate some purple cabbage with a grater and dry in the oven at very low temperature or put it in a dryer for about 10 hours at 70°C. Once it’s dried put it in a blender to make the dust.
In a non-stick pan pour in the mamma emma mashed potatoes and cook for 3 minutes constantly mixing. Cut the boiled meat and serve with the mashed potatoes. Finally, add the purple cabbage dust.
How to best prepare Mamma Emma products in 3 simple steps
Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Add the product
Once the sauce and water have returned to temperature, pour in a package of mamma emma product.
Sautee for 3 minutes
Stir gently for about 3 minutes, long enough for the sauce to thicken. If necessary, during cooking, add a little water to soften the product.
Alessandro Tenan, also known as Chef Alessandro Argento, from a very young age loved to spend time in the kitchen with his grandmother preparing traditional Venetian dishes and more.
Before entering the world of professional cuisine, he distinguished himself in the promotion and sale of Italian products abroad where he was able to enrich his sensory experiences with the tasting of different dishes of ethnic and foreign kitchens as well as those of our country.
Ingredients, colors, combinations of flavors, are the key words that distinguish a Chef who came to the world of professional cuisine being able to combine his skills and abilities acquired over the years and in the various previous work activities transforming his passion into a profession.
Alessandro began his journey as private chef, then the great experience at the Feva Restaurant in Castelfranco Veneto (1* Michelin star), where under the care of Starred Chef Nicola Dinato, he refined his experience and knowledge of ingredients and cooking techniques.
Finally the arrival in Master Mamma Emma where he joined the quest of protecting the tradition of homemade gnocchi, made only with natural ingredients, and an evolutionary and innovative cooking technique that enhances the flavor of both the product and the ingredients, thus becoming Resident Chef of the company.
Today he collaborates with the Research and Development department in the design of new products and recipes and at the same time he collaborates in the promotion and demonstration of the company’s products around the world.
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