Food lovers

13 March 2014
ricetta tortino cuscus con scampi e asparagi


With the arrival of summer, you need dishes that are fresh, quick, and easy to prepare. Let us show you one today...

This tart with pesto couscous is a very tasty with a special presentation. Couscous has a variety of different ways to be used, but this recipe gives ou a new way to use it.

250 g of pre-cooked couscous
16 medium prawns
1 bunch of asparagus
2 vine tomatoes
shells of prawns
100 g carrots, celery and onion
1 red tomato
extra virgin olive oil

In a saucepan, sauté the carrots, celery and onion. Add the clean and gutted heads and tails of the shrimp. Cook over a high heat for 5 minutes, stirring constantly. Cut the tomatoes into small cubes and add them to the saucepan. Add water to over. Let the mix reduce over low heat for at least 2/3 and then strain through a fine sieve. Place the cooked couscous in a steel bowl and place the saucepan mix over to soak up the broth. Cover the mix and shellfish with plastic wrap. Whilst the couscous is absorbing the liquid, add some olive oil and salt and set aside. Place the chopped prawns between two pieces of baking paper and oil them so they will crust. Bake for 5 minutes at 85 degrees celcius and set aside. Peel the asparagus and make sure to eliminate the hard, wood bits. Cut the asparagus and leeks into thin julienne pieces and sauté in a pan with a drizzle of olive oil. Grease four aluminum cups, making the first layer at the bottom couscous, then asparagus, couscous, prawns, etc. Continue to layer the pots with different ingredients for different layers. Bake for 5 minutes at 100 degrees. Serve with cubes of tomato and small salted shrimps.

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