Broccoli couscouseddru
By Angela
This dish is associated with the memory of Aunt Tina, Uncle Paul’s wife, with whom we spent our summers in the Pellegrino house in Via del Fante in Marsala, opposite the Cantine Storiche. A distinguished and quiet woman, Aunt Tina loved to cook simple but no less important traditional Sicilian dishes. She was meticulous in her preparation, always careful to keep her surroundings tidy and clean. When she prepared her own version of couscouseddru, she would leave it to cool on immaculate linen cloths; her slow and skilful gestures live on in the memories of the whole family.
ingredients for 4 person
200 g durum wheat semolina
300 g cauliflower
Salt to taste
Water to taste
Extra virgin olive oil to taste
Black pepper to taste
preparation
Pour the semolina into a large, flared bowl. Begin to mix it by gradually adding water with a spoon and stirring with a circular motion of your hands on the plate until you obtain a slightly coarse couscous. Leave the couscouseddru to dry for a couple of hours, until it feels dry. Meanwhile, clean the cauliflower by removing the tough outer parts and boil it in salted water for about 20 minutes, then remove it from the water and set it aside. In the same pot in which you cooked the cauliflower, with the water still boiling, pour in the couscouseddru and cook for about 15 minutes, until it seems cooked. At this point, add the previously cooked cauliflower and cook for a few more minutes to blend the flavours. Using a ladle, scoop up the couscouseddru and cauliflower and serve on a plate, adding a drizzle of raw oil, freshly ground pepper and a pinch of salt.
Pair with a glass of Isesi Bianco Pantelleria
ingredients for 4 person
200 g durum wheat semolina
300 g cauliflower
Salt to taste
Water to taste
Extra virgin olive oil to taste
Black pepper to taste
preparation
Pour the semolina into a large, flared bowl. Begin to mix it by gradually adding water with a spoon and stirring with a circular motion of your hands on the plate until you obtain a slightly coarse couscous. Leave the couscouseddru to dry for a couple of hours, until it feels dry. Meanwhile, clean the cauliflower by removing the tough outer parts and boil it in salted water for about 20 minutes, then remove it from the water and set it aside. In the same pot in which you cooked the cauliflower, with the water still boiling, pour in the couscouseddru and cook for about 15 minutes, until it seems cooked. At this point, add the previously cooked cauliflower and cook for a few more minutes to blend the flavours. Using a ladle, scoop up the couscouseddru and cauliflower and serve on a plate, adding a drizzle of raw oil, freshly ground pepper and a pinch of salt.
Pair with a glass of Isesi Bianco Pantelleria
