Potato purée with truffle
Tuber Aestivum Vittad.
Soft clouds of potato purée, enriched with the unmistakable and enveloping essence of truffle. An ode to simplicity elevated to perfection, for those who appreciate the beauty in details and the taste of excellence.
Packaging
Cardboard box.
Ingredients
Potato flakes – dehydrated potatoes, emulsifier, stabilizer, preservative, spices, citric acid, antioxidant, dried summer truffle (Tuber aestivum Vittad.), parsley, flavoring.
Instructions for use
Cook over low heat for 10 minutes, and at the end of cooking, add a knob of butter and a sprinkle of Parmesan, stirring well to enhance the flavor of the purée.
Storage
Store at room temperature, away from light and heat sources.
Shelf life
18 months.
Recipes
Pork cheek braised in wine with truffle mashed potatoes SACCHI and sesame glazed carrots
Serves 2
- 600 g pork cheek
- 2 bay leaves
- 8 juniper berries
- 1 litre of dry white wine
- 8 white peppercorns
- 5 cloves
- Fresh thyme to taste
- Extra virgin olive oil to taste
- 1 pack of truffle mashed potatoes SACCHI
- 700 g of carrots
- 200 g of butter
- 100 g of brown sugar
- 50 g of balsamic vinegar
- 50 g black sesame seeds
Method
To prepare the braised pork cheek, first marinate the meat. Place the cheeks in a deep bowl and cover them with dry white wine. Then add the spices: bay leaves, juniper berries, cloves, and white pepper. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator. After the necessary time has passed, remove the meat from the marinade, setting the marinade aside, and dry the cheeks with paper towels. Heat a large pan with a drizzle of extra virgin olive oil and place the cheeks inside, browning them on both sides and turning them with the help of tongs. Once they are golden, pour in the marinade liquid along with the spices and season with salt. Cover with a lid, lower the heat to minimum, and let simmer for about 3 hours, until the liquid has reduced.
Now prepare the truffle mashed potatoes by following the instructions on the package. Peel and cut the carrots into sticks, and season them with butter cubes, sugar, balsamic vinegar, and black sesame seeds. Bake at 200°C for 25-30 minutes, until they are nicely caramelized.
Assemble the dish with the truffle mashed potatoes SACCHI at the base, the carrots next to them, and finally the hot pork cheeks with their sauce on top.
Enjoy!