Tag: Sprouts

Brussels sprouts with salmon – Italian Cuisine

First clean the Brussels sprouts (eliminating the most damaged outer leaves and the part of the final stem and cutting a small X right on the stem) and scald them in boiling salted water for 10 minutes, then drain and cut them in half.

Sauté the sprouts in a non-stick pan with the butter to flavor them.
In the meantime, shell the pomegranate and divide the salmon slices into smaller pieces.

Assemble the dish, placing the sprouts on the base and then adding the salmne first and then the pomegranate.

Once seasoned to taste with salt, pepper and lemon juice, the Brussels sprouts with salmon will be ready to be served.

Gnocchi recipe with fondue and Brussels sprouts – Italian Cuisine

Ingredients For the gnocchi

1 Kg potatoes
white flour g 250 plus a little for the pastry board
grated Parmesan cheese
salt

Ingredients For seasoning

250 g liquid cream
250 g Brussels sprouts
200 g Montasio mezzano
50 g butter
shallot
parmesan
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the gnocchi: boil the al dente potatoes, peel them and mash them with a potato masher, dropping them on a layer of flour (g 250). Mix them hot together with a pinch of salt and a tablespoon of Parmesan cheese. Then form some small cylinders, cut them into small pieces (gnocchi) and keep them on the floured pastry board. For the dressing, peel the sprouts and boil them. Put a chopped shallot in the butter, add the cream, the sprouts, salt, the diced cheese; let it boil slowly, to melt the cheese and, meanwhile, boil the gnocchi. Transfer them to the sauce, sprinkle them with Parmesan and serve.

Recipe Cup cubes and cumin sprouts – Italian Cuisine

Ingredients

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

Duration: 40 min

Level: Easy

Dose: 4 people

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.