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Cuscus with pistachio pesto in taleggio sauce

Yields1 ServingPrep Time15 minsTotal Time15 mins

Pistachio cake with pistachio spread on the side.

 200 g pre-cooked couscous
 300 g vegetable broth
 fine salt to taste
 20 g olive oil
 200 g Pistì pistachio pesto
 grain to taste
For the taleggio sauce
 200 g taleggio
 200 g whole milk
 100 g Grated Grana Padano cheese
 black pepper to taste
Taking a Step
1

Let's prepare all the necessary ingredients and get started!

Assorted Sicilian artisanal spreads and preserves on a kitchen counter.

Taking a Step
2

Prepare the couscous by pouring it into a bowl, cover with hot vegetable stock and add salt, pepper and oil. After mixing everything well, cover with cling film and leave to stand (according to the instructions on the packet).

Preparing seasoned bread crumbs for frying in a white bowl.

Taking a Step
3

After the time has elapsed, mash the couscous with a fork and add the pesto, taking care to stir it in to absorb the seasoning.

Artisanal pistachio pesto being spooned over a dish.

Taking a Step
4

Place the flan in a mould.

Woman preparing pistachio filling with a spoon in a bowl.

Taking a Step
5

Now prepare the Taleggio sauce by cutting the cheese into cubes, pour it into a saucepan together with the milk, add the grated Parmesan cheese and pepper. Stir with a whisk at medium temperature, taking care that no lumps form. Pour the sauce in a radial pattern on the plate and lay the flan on top.

Creamy Sicilian ricotta cheese being served with a spoon.

Taking a Step
6

Wait for it to set and then gently remove it from the mould. Garnish to taste with chopped or whole pistachios.

Hand adding chopped pistachios into dough for Sicilian pastry.

Taking a Step
7

Ready to taste it?

 

Fresh pistachio pesto served on a plate with a jar of pesto beside it.

Nutrition Facts

0 porzioni

Serving size