Whole-wheat couscous, Crispy vegetables, evo oil sardines and ginger

by Friday, August 29, 2014

by Giancarlo Morelli of Pomiroeu Seregno (MI), judge of Cous cous fest 2014

Couscous has a convivial nature ' ontologically ', Why dose shall be calculated for 10 people.


1 Kg sardines
100 g EVO
500 g couscous 100 g green asparagus 100 g Zucchini

50 g peas
100 g spinach
50 g spring onion
50 g red tropea onions
50 g curry
5 g gommasio
qb ginger and herbs


Clean, gut and remove the Central bone of sardines, dry them very well and marinate them with fresh ginger and extra virgin oil for 2 hours.
Bake in the oven to steam couscous for 40 minutes at 100° by shelling it every now and then.

Clean and wash well vegetables, cut the courgette julienne, asparagus in lozenges, the onion and spring onion strips.
Skip the vegetables starting from those with a longer cooking time, adding progressively faster ones. Finally add the spinach, the more tender.

Add and gommasio herbs and mix with warm cous cous. Serve with raw or lightly seared sardines.


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