Couscous alla Salentina
About 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3
Couscous alla Salentina
About 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3
Directions
- 1Place the friselle inside a plastic bag and crush them coarsely with a rolling pin.
- 2Transfer the crushed friselle to a bowl and season with turmeric and pepper.
- 3Add a few tablespoons of water to the bowl, tossing to combine, but do not soak the bread; keep it crunchy.
- 4Chop the fresh tomatoes, sun-dried tomatoes, and pre-cooked vegetables into smaller pieces.
- 5Add the prepared vegetables to a separate bowl along with the olives.
- 6Slice the raw zucchini into thin strips and then into matchsticks, adding them to the vegetable bowl.
- 7Season the vegetable mixture with olive oil, salt, and arugula, tossing well to combine.
- 8Combine the dressed vegetable mixture with the seasoned friselle crumbs, leaving some aside to garnish.
- 9Top with grated cacioricotta cheese and an additional grind of pepper.
Ingredients
- 2 whole friselle
- to taste turmeric
- to taste pepper
- 2-3 tbsp water
- to taste cherry tomatoes, fresh
- to taste sun-dried tomatoes
- to taste olives
- to taste cooked vegetables, griddled
- 1 whole zucchini, raw, julienned
- to taste cacioricotta cheese
- to taste olive oil
- to taste salt
- to taste arugula
Equipment
plastic bagrolling pinbowlknifespoon
Tips
- If you're having trouble with someone, use the rolling pin to blow off some steam.
- Add a little lemon juice for extra brightness.
- You can make this recipe using toasted homemade bread instead of friselle.
- The turmeric is an optional addition; you can omit it if you prefer.
