 |
INGREDIENTS
250 grams cous cous precotto
1 kg of broth fishes of various qualities (scorfani, dentici, mullets, orate, shrimps, etc.)
oil extravergine of olive A walnut of butter 2 carrots 2 stems of celery 2 onions 1 clove of garlic
A small bundle of parsley A leaf of laurel 3- 4 bald mature tomatoes cut to dadini (or the bald ones already ready)
A little envelope of saffron 50 grams almonds minced
Salt and pepper
A pinch of paprika
Peperoncino
FIRST PROCEDURE
To wash the fishes,to bone and to deprive them some head. To put in a pot the rests of the fishes, to cover them of water and to add the celery, an onion cut asunder and the leaf of laurel. To cook and, to completed cooking, to filter the broth and to put it aside.
To cut asunder the fish, soffriggere with the oil the other onion, the garlic and the parsley minced. To unite the leaf of laurel, the bald tomatoes and finally to abandon the fish. To cover with water, repairing of salt and pepper to add the saffron dissolved in little warm water and the minced almonds. When the sauce with the fish will be cooked you must result sufficiently thickened.To bring to ebullition 250 mls of the prepared broth together with four spoons of oil. To remove from the fire and to add the grains of couscous, gently mixing with a fork and to leave to absorb him the broth (the grains will inflate). To add therefore the butter and to still cook, to moderate fire, for three, four minutes constantly mixing with the fork.
To bathe, with part of the sauce with the fishes the couscous and to prepare on the dishes of course, therefore to season with abundant sauce and broth of fish. To use the other warm broth in a salsiera so that the table companion can serve him of it to liking.
TRADITIONAL PROCEDURE
To give him 500 grams nuisance big bran, one "mafaradda" (what a special terracotta container is painted to flat fund and flared edges) and a "lemmo" (it is another terracotta container painted to flare that can contain the bran already worked). To put in a bowl water and salt (5 grams salt for every 100 cc of water). To this point we will proceed to the "incocciatina."
To deposit in "mafaradda" a little of bran and nearby a spoon of salty water, therefore to continue with rotatory movements of the fingers so that to make to absorb the water to the bran and, at the same time, to form some grains that we will deposit in the "lemmo."Thin progress to exhaustion of the bran. To add to the bran "incocciata" a thread of oil extravergine of olive and, with the palm of the hands, to rub her so that, at the end, all the grains are greasy of oil and well shelled.
Before proceeding to the cooking, we spend two words on the pot for the cooking of the couscous:
The traditional pot for the couscous ("cuscusiera") used in the trapanese, is composed from a sort of terracotta colapasta painted to flat fund, with relative cover and a pot from the tall edges able to entertain the cuscusiera. Other pots (to the Frenchwoman) that mirror the traditional pots but you build in steel or in aluminum also exist where her "cuscusiera" is directly inserted in the pot that will contain the water of cookingFor the one who didn't possess these utensils all it takes is finding a pot from the same characteristics and a suitable colapasta.
To this point, after having chosen the pot and the seasoning (in our case fish with relative broth) we proceed to the vapor cooking of the cous cous.
To fill for three quarters the pot with the water, where we will have added a thread of oil (it serves to maintain the non excessive excitement of the water); to abandon above "cuscusiera" and we prepare "cuddura" (this passage is avoided if you possess a pot to the Frenchwoman). With I mix him of water and flour we must get a mixture that allows us to seal the point of union between the pot and her "cuscusiera", so that the vapor escapes only from the cuscusiera.To this point to prepare four-five leaves of laurel on the fund of the "cuscusiera" and to prepare you above the couscous. To practise some holes in the couscous, aiutantovi with the handle of a wood spoon, that you will act from fireplace for the vapor that will escape. Incoperchiare and to put the pot on the fire. Not as soon as the vapor will go out of the practiced holes in the couscous, to lower the flame and to make to cook for around two hours and half. In this phase, it needs to sometimes (10-15 minutes) mix the couscous and to practise again every time the holes as already described. In the last part of cooking, to mix more often some repeating the procedure up to completion of the cooking.When the couscous will be cooked to pour again in the "lemmo", to cover him with the broth of fish and to put to rest it, incoperchiato and covered with a wool cloth for half haur.
To serve in the course dishes bedewing with other broth and bits of fish carefully boned.
07/05/2021
29/08/2016
28/08/2016
25/08/2016
21/08/2016
20/08/2016
19/08/2016
17/08/2016
14/08/2016
09/08/2016
08/08/2016
23/07/2016
21/07/2016
20/07/2016
09/04/2016
02/04/2016
19/02/2016
30/01/2016
29/01/2016
06/12/2015
17/10/2015
11/10/2015
04/10/2015
03/10/2015
22/09/2015
19/09/2015
18/09/2015
17/09/2015
13/09/2015
12/09/2015
11/09/2015
10/09/2015
09/09/2015
08/09/2015
07/09/2015
06/09/2015
04/09/2015
03/09/2015
02/09/2015
31/08/2015
27/08/2015
19/08/2015
15/08/2015
02/08/2015
28/07/2015
25/07/2015
24/07/2015
16/07/2015
11/07/2015
08/07/2015
11/06/2015
06/06/2015
20/05/2015