Recipes Claudia
A Typical African Food – Recipe of Couscous with crunchy vegetables and saffron.
Wait on table with a beautiful tray of Ceramica Vietrese and… prepare to the fact that everybody want a seconds.
Ingredients for 4 people
160 gr of precooked cous cous
320 gr of hot water
10 gr of saffron
1 envelope or 2 pistils of saffron
4 spoons of Extra-Virgin oil
1 Fresh onion (Tropea’s onion is better)
2 carrot
2 zucchinis
Soya sauce
Advice
This is a plate that is better wait on cold, and also I prefer eat it when is lukewarm, you must prepare it in time.
The vegetables have different cook times then don’t mix them after the cut.
We start with a pot with water, salt and a spoon of oil, on fire. When the water boil, turn off the fire and add the saffron (mix the water) and pour as rain the precooked cous cous (I prefer Barilla, but also the other brands are good… You must control only the cook times).
Cover with a top. After 5 minutes with a fork shell the cous cous energetically and put it to cold down in a large pot.
Now, wash the vegetables. Skin or scratch of the carrots surface and cut the point of them. For the zucchinis, it will occur only cut off the top. Then, cut julienne zucchinis and carrots pay attention to separate the carrots from the zucchinis.
160 gr of precooked cous cous
320 gr of hot water
10 gr of saffron
1 envelope or 2 pistils of saffron
4 spoons of Extra-Virgin oil
1 Fresh onion (Tropea’s onion is better)
2 carrot
2 zucchinis
Soya sauce
Advice
This is a plate that is better wait on cold, and also I prefer eat it when is lukewarm, you must prepare it in time.
The vegetables have different cook times then don’t mix them after the cut.
We start with a pot with water, salt and a spoon of oil, on fire. When the water boil, turn off the fire and add the saffron (mix the water) and pour as rain the precooked cous cous (I prefer Barilla, but also the other brands are good… You must control only the cook times).
Cover with a top. After 5 minutes with a fork shell the cous cous energetically and put it to cold down in a large pot.
Now, wash the vegetables. Skin or scratch of the carrots surface and cut the point of them. For the zucchinis, it will occur only cut off the top. Then, cut julienne zucchinis and carrots pay attention to separate the carrots from the zucchinis.
In a large pan (aluminum is better) cut the onion and add the rest of the oil, a small cup of water and put all on fire. Mix continually with a wooden spoon. After 5 minutes increase the fire and add the carrots. When they will be soft, add the zucchinis. For the cooking, use a top and if you see that all dry too much, and the vegetables attack to the pan, they need water .
When the vegetables are cooked, add the soya sauces (it serve to give flavor to the vegetables) and jump them for a minute. Take off from fire and turn around with the couscous prepared earlier.
Wait on table with a beautiful tray of Ceramica Vietrese and… prepare to the fact that everybody want a seconds.
When the vegetables are cooked, add the soya sauces (it serve to give flavor to the vegetables) and jump them for a minute. Take off from fire and turn around with the couscous prepared earlier.
Wait on table with a beautiful tray of Ceramica Vietrese and… prepare to the fact that everybody want a seconds.
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