The brunoise cut is a technique used only for vegetables: it consists in cutting them in very small and uniform cubes, using a knife. First, you need to cut them julienne style, obtaining long thin strips, and then into cubes of a thickness ranging from 1 to 3 mm.
The most suitable vegetable for this type of preparation are zucchini, celery and carrots, which we find at the base of most Italian sauces, like classic ragù or soups. However, brunoise is also perfect to serve raw vegetables, as a side dish or garnish. Watch the video and learn our trick to serve your masterpiece on a plate.
