Cooking in a frying pan: melt a teaspoon of butter (25g) into a non-stick frying pan, pour the Bombette (250g), cover and cook for about 6 min on a medium flame. Remove the lid and cook over high heat about 3-4 minutes to reach the wanted golden brown finish. Stir occasionally.
Mashed potatoes 61,6% [water, potato flakes (potatoes, emulsifiers: mono and diglycerids of fatty acids, antioxidant: sodium metabiSULPHITE, spices, natural flavourings)], durum WHEAT semolina, water, potato starch, rice flour, salt, emulsifiers: mono and diglycerids of fatty acids. May contain traces of: soy, eggs, milk, fish and crustaceans.
IN THE FREEZER:
**** / *** (-18 ° C) SEE RECOMMENDED DATE ON PACKAGE
** (-12 ° C) 1 MONTH
* (-6 ° C) 1 WEEK
This product maintains its characteristics if consumed within the expiry date printed on the pack. Once defrosted the product must not be re-frozen.
Chef Pasquale Torrente's recipe
08 August 2019
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