Tag: cubes

Recipe Sweet and sour cubes of turkey and fruit – Italian Cuisine

Recipe Sweet and sour cubes of turkey and fruit

  • 800 g diced turkey meat
  • 500 g new red potatoes or Ratte potatoes
  • 12 fresh (or candied) cherries
  • 8 apricots
  • raisin wine
  • garlic
  • rosemary
  • mint
  • chopped pistachios
  • butter
  • salt
  • extra virgin olive oil

To prepare sweet and sour turkey cubes, wash the potatoes and cut them very thinly (if possible with the mandolin); rinse them, blanch them in salted boiling water, drain and dry them.
brown them in a knob of butter with a sprig of rosemary and 1 clove of garlic with the peel for a few minutes.
Divide half the apricots and brown them in a pan with a knob of butter; when they start to caramelise, blend with 1 glass of passito and reduce the liquid until you get a syrupy consistency. Remove from the heat and add the cherries.
saute cubes of turkey in another hot pan with a veil of oil; at the end glaze it with the apricot sauce and add the fruits.
serve with potatoes, completing with mint leaves and pistachios.

Recipe Cubes of fried pipes – Italian Cuisine

Recipe Cubes of fried pipes

  • 1 L milk
  • 750 g pipe type pasta
  • 250 g provola
  • 250 g breadcrumbs
  • 150 g fontina
  • 120 g butter
  • 110 g flour
  • 50 g Grana Padano Dop grated
  • 4 pcs eggs
  • nutmeg
  • peanut oil
  • salt

For the recipe of fried pipe cubes, melt the butter, remove it from the heat and mix the flour carefully. Add a pinch of nutmeg and salt. Add the mixture to the boiling milk and cook for a couple of minutes, stirring with a whisk to obtain a smooth béchamel. Remove from heat and melt the diced fontina cheese and the parmesan.
FOR THE PASTA: Boil the water for the pasta, add salt and cook the pipes. Drain al dente and season with the fontina cream. Arrange them in a baking pan lined with baking paper; level them and compact them by pressing them with the bottom of another pan. Let it rest in the fridge for 1 hour. Cut the dough horizontally obtaining two layers; cover one with thin slices of provola, overlap the other layer and cut the dough into 6-7 cm cubes.
Beat the eggs, wet the cubes of dough and then pass them in the breadcrumbs. Fry them immediately in abundant hot peanut oil. Drain them when they are golden and serve hot. To finish with a very American touch, you can accompany it with 20 g of mayonnaise mixed with 15 g of mustard and finely chopped chives.

Polenta recipe in cubes in broth – Italian Cuisine

Polenta recipe in cubes in broth

  • 150 g Flour with yellow corn
  • Grated Parmesan
  • 680 g Chicken broth or capon
  • Extra virgin olive oil
  • salt

Bring 600 g of salted water to the boil and season with 1 tablespoon of extra virgin olive oil, then pour in the yellow corn flour and cook the polenta for 45 minutes.

Roll it out in a moist baking dish 2-3 cm thick. Once firm, cut the polenta into small cubes. Spread one face of the cubes in the grated parmesan, then brown it by placing it in contact with the bottom of a very hot non-stick pan; brown the cubes without the grana cheese. Serve the cubes with the hot broth.

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