Purple Potatoes

Ancient potatoes with purple hearts: an Andean nutraceutical on the Italian table.

A variety inherited from the Incas, rich in anthocyanins, with an intense and slightly nutty flavour

Purple Potatoes: Authenticity and Artisanal Flavor

Le Purple Potatoes are one of the most popular varieties precious and fascinating of the large potato family: medium-sized tubers from dark purple skin and intensely purple colored pulp —a color that remains bright even after cooking, giving dishes a spectacular visual impact. The consistency is compact and firm, slightly floury, perfect for multiple cooking techniques. The flavor is intense, deep, slightly nutty and more aromatic than common potatoes, with a mineral note reminiscent of the volcanic soils of the Andes. A small, precious testimony of peasant biodiversity in a world that has flattened the potato into a few standardized industrial varieties.
 
 
 

The roots of this potato go back 7.000 years to the Peruvian Andes.

La potato (Solanum tuberosum) is one of the oldest and most precious legacies of the South America: domesticated beyond 7.000 years ago Peruvian-Bolivian Andean highlands, was a sacred food for civilizations Inca, Aymara and Quechua. In the Andes they have been selected over the millennia 4.000 varieties of potatoes, with colors ranging from yellow to red, from black to blue, up to the magnificent deep purple Andean varieties with a high concentration of anthocyanins. The purple varieties — known as “Vitelotte” in France, “Black Pope” e “Papa Morada” in South America, “Purple Peruvian” in the Anglo-Saxon world — are the result of an ancient selection aimed at enhancing antioxidant pigments. Introduced to Europe by the Spanish conquistadors after the 1532 (conquest of the Inca empire), initially cultivated as a botanical curiosity, had gastronomic consecration only in early eighteenth century thanks to Antoine-Augustin Parmentier, the French pharmacist who promoted its consumption at the court of Louis XVI.
 
 
 

Choosing Purple Potatoes means choosing a natural nutraceutical

Purple Potatoes are an authentic superfoods of contemporary nutrition. Their distinctive feature is the very rich content of anthocyanins (in particular petunidin, malvidin e peonidin) — the natural antioxidant pigments responsible for the intense purple color, present in concentrations up to 7-10 times higher compared to white or yellow potatoes. Numerous scientific studies have shown that regular consumption of anthocyanins is associated with reduction of blood pressure, to the improvement of the cognitive function, protection of the cardiovascular system and to an action inflammatory general. They also bring Vitamin C, Potassium, Magnesium, B vitamins, dietary fibers e polyphenols. index glicemico It is also lower than traditional potatoes, thanks to the different starch composition. Naturally vegan and gluten-free, ideal for particular diets.
 
 
 

How to Best Use: Purple Potatoes

• PUREE, GNOCCHI AND SIGNATURE DISHES WITH A SPECTACULAR ATTRACTION
  The most spectacular use of Purple Potatoes is the creation of mashed potato e gnocchi with an intense magenta color. Boil the potatoes with their skins to preserve as much of the anthocyanins as possible, mash them, and mix them with a drizzle of New stone-ground extra virgin olive oil and a pinch of nutmeg: the color will remain bright and the dish will be visually memorableFor the gnocchi, mix the mashed potato with flour and eggs, shape the gnocchi and season them with melted butter and Organic Mountain Parmigiano Reggiano DOP 24 months: a first course worthy of a great chef. Also splendid as a base for vellutata enriched with Organic Buffalo Ricotta.
• BAKED, FRIED AND GOURMET CHIPS
  Purple Potatoes are perfect baked: cut them into wedges with the peel, season them with Fresh Rosemary, garlic, extra virgin olive oil and coarse salt, bake at 200°C for 40 minutes. The purple color contrasts wonderfully with the brown of the golden brown, creating a stunning side dish. Slice very thinly and fried, they become gourmet chips of the highest quality, perfect for refined aperitifs or as a tasty accompaniment. Try them too to cartoccio with a heart of Stracchino from Etruscan Lazio o Fermented Black Garlic.
• COLD SALADS, TARTARE AND FISH PAIRINGS
  Boiled and cooled, Purple Potatoes are splendid in cold salads with a strong chromatic impact: combine them with Mediterranean bluefin tuna fillets, Slowfood salted Salina capers, red onion, parsley, and extra virgin olive oil for a signature Mediterranean salad. For gourmet dishes, pair them with Organic Smoked Irish Salmon in tartare version, or serve them as a colorful bed under a white fish fillet or under raw fish carpaccio. Try them also as an accompaniment to Tuscia pillow grilled: the contrast between the fattiness of the cured meat and the nutty sweetness of the purple potato is extraordinary.

Ingredients

Fresh seasonal purple potatoes, from organic farming.
 
 
 

Food container

Store in a cool, dry place. in the dark (light promotes germination and the formation of solanine (green parts), preferably in a paper bag or a ventilated wooden box. Do not store in the refrigerator: the cold transforms the starch into sugars, altering its flavor and consistency. Best before 3 4-weeks from delivery. Always remove sprouts and any green parts before consumption. the peel is completely edible and rich in anthocyanins: it is recommended to keep it during cooking (boiling, baking) after careful washing.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: 322 kJ / 77 kcal
• Fat: 0,1 g (of which saturated fatty acids: 0,03 g)
• Carbohydrates: 17 g (of which sugars: 0,8 g)
• Fiber: 2,5 g
• Protein: 2 g
• Salt: 0,01 g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp