Potato Mash:

1. Saffron preparation: In a small bowl, combine saffron stigmas with a small amount of hot broth for at least 30 minutes.
2. Preparation of potatoes: Wash and brush the potatoes, dry them and boil them in a saucepan with plenty of lightly salted water.
   Once cooked, drain and peel them with a paring knife.
   Pass the potatoes through a food mill and collect them in a bowl.
3. Potato seasoning: Season the potatoes with chopped rosemary and sage, salt, pepper and extra virgin olive oil, working vigorously with a whisk.
   Combine the saffron stigmas and the broth in which they were soaked.
4. Storage: Store the preparation in baking paper soaked in white wine and wrung out.

Ostrich Roast Beef:

1. Preparing the meat: Salt the meat and brush with mustard diluted with very little white wine all over the surface.
   Lay it on top of an oven rack.
2. Preparing the broth: Arrange a small pan under the meat and pour in vegetable broth.
   Add celery, carrots and onions cut into medium-sized pieces.
3. Cooking: Preheat the oven to 200°C and bake the meat until the ideal core temperature of 56°C is reached.
   Remove the meat from the oven and let it rest for a few minutes before slicing.
4. Making the sauce: Pour the cooking sauce into a small saucepan, reduce it slightly, flavor it with rosemary and bind it with cornstarch dissolved in very little warm water.
   Simmer for 1 minute, strain the sauce and flavor with chopped thyme.

Finish:

1. Final preparation of the potatoes: In a nonstick pan, drizzle a few drops of oil and add the mashed and flavored potatoes.
   Let them season and color for about two minutes, turning with a fork.
2. Serving: Lay the potatoes in the center of the dish, forming a circle with the help of a 6-cm diameter caliper, pressing the surface lightly with a fork.
   Arrange the meat slices in a fan shape on half the perimeter of the mash and sauce with the cooking sauce or serve it on the side.
   Decorate with a sprig of rosemary.

Enjoy mustard-scented ostrich roast beef and saffron potato mash, a refined and nutritious dish perfect for those on a special diet.
This recipe, created by Dr. Claudio Macca and Chef Luca Barbieri, offers a unique and healthy dining experience.
Try it for an elegant and tasty meal.  

Dr. Claudio Macca Director of the Departmental Unit of Dietetics and Clinical Nutrition of the Spedali Civili di Brescia Member of the National Adi (National Association of Dietetics and Clinical Nutrition) Chair National Scientific Committee of Linear Metabolic Cooking

Chef Luca Barbieri Chef, lecturer and trainer for special dietary regimens