Three cous cous mix

Three cous cous mix

Instructions
Bring 90 g of water with a pinch of salt to the boil in a non-stick pan,
add a tablespoonful of olive oil and pour in the cous cous, ensuring that
it is mixed with a fork until the water has been absorbed. Remove from
the heat and cover with a lid and leave to cool for about 5 minutes. Fluff
up the cous cous using a fork and split it up into three parts. Then make
three condiments: one with Genoese basil pesto mixed with the spread
cheese, one with the ready saffron powder mix and fresh cream and lastly
a condiment with the cream of red peppers. Using a food ring mould,
create a cylinder for each previously prepared condiment, by mixing with
some of the cous cous. Accompany each presentation with a seafood mix,
decorating with curly parsley. Dress with a drop of extra virgin olive oil.
The chef recommends
For a “vegetarian” version dish, replace the seafood salad with
the Menù Antipasto Gitano and some shavings of Menù Asiago cheese

Chef

Chef Barbara Benvenuti

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