A simple stir-fry tastiness with mushrooms filling.
Free from MSG, palm and rapeseed oil.
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 49% [water, potato flakes (potatoes, emulsifier: mono and diglycerids of fatty acids, antioxidant: sodium metabiSULFITE, spices, natural flavourings)], Ricotta cheese 10% (whey MILK, salt), water, soft WHEAT flour, potato starch, mascarpone CHEESE, rice flour, potato flakes 1,4%, salt, dry porcini mushroom (Boletus edulis) 0,9%, breadcrumbs (soft WHEAT flour, salt), dry champignon mushroom (Agaricus bisporus) 0,3%, emulsifiers: mono and diglygerids of fatty acids, spinach powder, vegetal fibre (citrus, pea, potato, psyllium, seaweed fibre). May contain traces of: soy, eggs, 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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