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Potato maccheroni with tomato sauce, burrata cloud and fried basil on Parmesan basket

A stylish dish that will surely surprise your guests

Potato maccheroni: 400 gr
Parmesan cheese: 120 gr
Tomato sauce: 50 gr
Basil leaves: 5
Fresh cream: 50 gr
Stracciatella: 200 gr
Water: 100 ml
Gas chargers for whipped cream maker: 2

Preparation

Roll the basil leaves in canola oil and then place them on a dinner plate covered by cling film. Cover with more cling film and pierce with a fork. Cook in the microwave for 2 minutes then let the basil leaves dry on paper. To make the burrata clouds mix together the stracciatella and the fresh cream with a hand blender for 3 minutes. You may add some extra virgin olive oil if you prefer. Put the mixture in a half-litre whipper cream maker. Close it, use two gas chargers for cream, shake vigorously and then set aside in the fridge.

Gnocchi di patate con vodka e gamberetti

Form a circle with the grated cheese on baking paper and let it melt in the microwave for one minute and a half. Take it out when it’s still warm and put it on a upturned bowl to make the basket form. Let it cool down.

Warm up the tomato sauce in a pan, add 100 ml of water and let it boil. Pour in the mamma emma potato maccheroni and cook for 3 minutes. Finally, place the maccheroni inside the Parmesan basket and decorate with the burrata clouds and the fried basil. Thanks to chef Alessandro.

3 tips for a perfect plate

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 Argento

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.