Tag: cubes

Recipe Cup cubes and cumin sprouts – Italian Cuisine

Recipe Cup cubes and cumin sprouts


  • 500 g of fresh pork
  • 400 g Brussels sprouts
  • rosemary
  • sage
  • cumin powder
  • mustard with green pepper
  • butter
  • salt

For the recipe of cube cubes and cumin sprouts, divide the cup into cubes of about 4 cm on each side.
Roast the meat in a fat-free pan with rosemary sprigs and a few sage leaves for 5 minutes per side; salt at the end. Peel the sprouts, cut them in half and blanch them for 2-3 minutes; Drain and brown them in a pan with a knob of butter, a pinch of salt and a pinch of cumin for 5 minutes. Serve the cup cubes with the sprouts, accompanied with mustard and green pepper. Excellent, alternatively, freshly grated horseradish.

Spicy oil barley recipe with seared salmon cubes – Italian Cuisine


  • 300 g fresh clean salmon fillet
  • 120 g pearl barley
  • fresh ginger
  • parsley
  • extra virgin olive oil
  • salt

For the spicy oil barley recipe with seared salmon cubes, boil the barley in boiling salted water for 20-25 minutes. Chop a sprig of parsley and mix it with 4-5 tablespoons of oil. Grate a piece of fresh ginger and add a teaspoon of pulp in parsley oil. Drain the barley and season it with the prepared oil. Cut the salmon into strips and blanch it quickly in the pan, for about 1 minute, turning it on all sides, so as to cook it evenly on the surface, leaving it soft inside. Then cut it into pieces. Serve it together with barley, even lukewarm.

Giandache giandache recipe with cubes of panettone – Italian Cuisine

Giandache giandache recipe with cubes of panettone


  • 340 g fresh cream
  • 230 g chocolate gianduia
  • 30 g acacia honey
  • 8 slices of panettone

For the giandache giandache recipe with cubes of panettone, chop the chocolate and put it in a large heat-resistant bowl. Heat 120 g of cream with honey, turn off when it is boiling and pour it over the chocolate. Stir until you have obtained a smooth and shiny ganache.

Let it cool, then add the rest of the cream, cold, and whisk with electric whisk making it puffy and foamy. Cut the panettone into large cubes and serve with the gianduia chocolate ganache.

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