To begin, a quick aside: The Contrada della Tartuca won Siena's Palio dell'Assunta this year, after a fairly quick, clean start. Quick race too, and no injuries to horses or jockies. Auguri Tartuca!
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs with fish, and by Italian Jews, who tend to make theirs with meat. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well. You'll need:
When the time is up, separate the cuscus grains with your fingers or a fork, and mix the minced spring onions and basil into it.
Wash the eggplants, pat them dry, cube them, and sauté them in 3 tablespoons of hot oil for about 10 minutes, or until they are golden. Season them to taste with salt and pepper and set them aside.
Wash and dry the tomatoes, dice them, and but them in a bowl with 2 tablespoons of olive oil.
Take your salad bowls and evenly distribute the cuscus, eggplant, and tomatoes, layering them in the bowls, and sprinkling some of the cheese over each bowl when you're done filling them. Season with the remaining olive oil and a healthy grating of black pepper, distribute the basil leaves as garnish, and enjoy!
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs with fish, and by Italian Jews, who tend to make theirs with meat. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well. You'll need:
- 1 pound (450 g) precooked cuscus
- 8 tablespoons extravirgin olive oil
- 4 small eggplants
- 6 ripe salad tomatoes
- 3 spring onions, finely minced
- 3 heaping tablespoons freshly minced basil
- 6 ounces (150 g) aged ricotta, grated (this is firm; use a couple of ounces of salted ricotta or pecorino Romano if need be)
- More basil leaves for garnishing
- Salt and pepper to taste
- 8 elegant (ideally) clear glass individual-sized salad bowls
When the time is up, separate the cuscus grains with your fingers or a fork, and mix the minced spring onions and basil into it.
Wash the eggplants, pat them dry, cube them, and sauté them in 3 tablespoons of hot oil for about 10 minutes, or until they are golden. Season them to taste with salt and pepper and set them aside.
Wash and dry the tomatoes, dice them, and but them in a bowl with 2 tablespoons of olive oil.
Take your salad bowls and evenly distribute the cuscus, eggplant, and tomatoes, layering them in the bowls, and sprinkling some of the cheese over each bowl when you're done filling them. Season with the remaining olive oil and a healthy grating of black pepper, distribute the basil leaves as garnish, and enjoy!
Comments
Couscous has to be steamed.With your method it tastes like raw semolina.