Organic potatoes

We produce about 1 hectare of potatoes in our organic farm. These varieties:
Purple potatoes
Red potatoes Rudolph
Yellow potatoes Monalisa
Potato Desiree
Purple potatoes are of Peruvian origin and are difficult to find in European markets. A Diffe-Rence of the other potatoes, purple potatoes are rich in antioxidants, increase the level of the immune system and the prevention of certain cancers. They are also rich in energy with high amounts of vitamins and proteins.

Are great for:
– Gnocchi, with 4 cheeses or gorgonzola
– Read (e.g. paired with octopus)
– The Mash
– The Croquettes
– In Gratin
– Purple potatoes with herbs
– On pizza made of mozzarella and potatoes

We offer you an easy and tasty recipe: Gnocchi

• Ingredients for 4 people: 800 gr. Purple potato, 200 g. Double-zero flour, two whole eggs, salt to taste
• To prepare the potato dumplings, put some cold water in a saucepan with 15 grams. Of salt. Wash the potatoes well and put them in the pot: to be ready they will have to pass about 40-45 minutes from the boil.
Cover then with a lid and leave to cook with a firm flame. To check if the cooking is actually finished, sink a fork: if it sinks easily, it is ready. When the potatoes are ready, put them in a colander to remove the water and pass them under a fast jet of cold water so that the peeling is facilitated and you will not burn your hands. Be careful to leave them warm anyway.

• Peel then the potatoes and grind them in the vegetable pass and under make sure that there is a bowl that favours the dough, then at high edges. Then always pour into the same bowl the double zero flour, the eggs
Whole, salt and kneal energetically, until the mixture is homogeneous and turgid.
The dough is good to do it by hand without using machines or ladles of wood or metal because it would not be the same thing. Divide the dough into many equal parts that will have to have a dimension to that of a closed fist. Then take one piece at a time and form a filoncino. At this stage it is very useful to use a pastry board in
Wood sprinkled with flour that will facilitate the dexterity and prevent the mixture of attacks.
• Peel then the potatoes and grind them in the vegetable pass and under make sure that there is a bowl that favours the dough, then at high edges. Then always pour into the same bowl the double zero flour, the eggs
Whole, salt and kneal energetically, until the mixture is homogeneous and turgid.
• For the seasoning we recommend either the cream or a parmesan fondue.

The red potato is rich in anthocyanins and flavonoids which, in addition to making it an excellent Antioxy-Dante, also give it its typical coloration between yellow, orange and red.
These antioxidant substances of which the batata is rich are able to counteract the free radicals of the body responsible for cellular ageing. So eating the red batata helps us to keep us young longer than to have a good supply of nutrients.
In the case of the red potato being tasty and flavorful is well appreciated for example in a onion and potato omelette. This recipe is similar to the preparation of a classic omelette Sol-so that in place of eggs is used chickpea flour.

In fact the basic compound consists of chickpea flour, water, olive oil and salt which must be well homogeneous and not too liquid. In this compound add onion and red potato finely chopped and then pour it into a non-stick pan suitable for the omelette. Once cooked the Phomomelette can be served hot or even at room temperature.
The yellow potato Monalisa has a very regular shape. Pale peel and yellow paste. Soda pulp. Once collected it has a good preservation.
Interestingly, the presence of quinurenic acid, a derivative of tryptophan that has neuroprotective and anti-inflammatory properties, probably able to modulate intestinal motility.
The pulp soda makes it suitable for all uses in the kitchen from frying to baking in the oven.

Excellent cooking with the microwave that does not alter the properties of the tuber: prick the peel so that the steam that is formed in cooking can escape freely and cook at high temperatures for at least 4-5 minutes. Let it stand for a few minutes before serving.
Desiree is a promising variety of red-skinned potatoes, yellow noodles. Compact, suitable for any kind of preparation in the kitchen. From Semiprecocious to Semitardiva. It resists drought and MA-lactie.
It contains few sugars, owes its colour to the presence of carotene and has a more compact consistency: it retains the humidity well and is indicated to be boiled, baked and stewed.

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    Via di Viliani 1036
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    Vaglia, Firenze – Italia

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