with AltroFood, sweet and sour pineapple and curry-scented roast potatoes
(for approximately 10 portions of 3 skewers each)

Ingredients for the skewers

400 g of beef flavour AltroFood Plant Burger Pro Mix
800 g of cold refrigerated water
30 g of seed oil
5 g of salt
1 ripe pineapple
thai sweet and sour sauce to taste
chilli powder to taste (depending on spiciness)
salt to taste
extra virgin olive oil to taste

For the potatoes

1 kg of yellow potatoes
2 poached garlic cloves
1 teaspoon of curry
1 sprig of rosemary
pepper to taste
extra virgin olive oil to taste
salt to taste

Altrofood spiedini secondo


Mix the beef flavour AltroFood Plant Burger Pro Mix, water, oil, salt and chilli pepper to taste in a bowl. Leave to stand in the refrigerator for at least 40 minutes. Meanwhile, clean the pineapple, remove the central fibrous part and cut it into regular cubes. Drizzle with a little oil and grill each side on a well heated grill. Remove them from the grill and marinate them with a few tablespoons of sweet and sour sauce and a pinch of salt. Take the mixture and cut out 60 regular cubes of about 20 grams, using a mould, and then blast freeze. Remove them from the mould and bake them in the oven on a well-greased baking tray at 170°C with 10% steam for about 20 minutes. Arrange the skewers by alternating 2 cubes of mix and 2 cubes of pineapple. When serving, grill them quickly or put them in the oven for a few minutes. For the potatoes: wash and cut the potatoes into regular pieces, season with extra virgin olive oil, salt, pepper, curry, rosemary and the poached garlic cloves. Pour them onto a well-greased baking tray and bake them in the oven at 180°C with 20% steam for about 25-30 minutes. For a crispier effect, finish cooking at 200°C, removing the steam and opening the valve. Serve 3 skewers per person with about 100 grams of baked potatoes.

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