Pumpkin cous cous twice

Hi everyone!

Today a very very quick lunch or dinner dish idea …

Pumpkin cous cous. I already did a pumkin cous cous dish here in my blog but … in latin they say “repetita adiuvant”, which means to repeat helps. So …

Let’s start cutting the pumpkin in small cubes (the size up to you).

In a sauce pan heat some extra virgin olive oil with a couple of pieces of garlic.

If you wish you could add a blond onion or shallot, also cut in small pieces.

Stirr.

Add the pumkin.

Stirr and let it cook.

Pumpkins are softer than carrots, but they need a bit of time to cook. So be patient and just check from time to time the consistence of the cubes. They don’t have to become too soft, but just softer than raw. But we are speaking about minutes (not hours!).

Pumpkin are quite rich in water so you will see stirring that it won’t burn, just lower the flame if you are afraid of burning, but don’t worry, and it is nicer a bit crispy more than watery.

Once the pumpkin is cooked just add some cous cous. And go on stirring. Add some water too, but not too much.

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The cous cous will incorporate the water, and grow in size.

Stirr a few minutes. And that’s it!

Decorate the plate with a leaf of persil and some ginger powder.

Add extra virgin olive oil. No other spices if you want to keep the dish quite delicate. Ginger already adds a touch of zest.

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And enjoy then!

 

Thanks for reading me … and see you next!

Take care

Venere Rice with Pumpkins

Hi everyone … it has been a while, I know …

But I’ve been 4 months working in Sardinia, and no way to cook there, I had no kitchen.

Anyway, no more excuses now.

I will start back with this post, a simple and healthy dish: Venere black risotto with pumpkin.

I have to tell you that the black Venere rice I’ve used, I bought it in Sardinia. Amazing taste, even by itself.

Here’s the picture.

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So let’s start boiling the rice on one side, on the other hand, in a saucepan, stirr some garlic and one onion (or shallot if you wish to have even a milder taste).

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Once they have started to cook, add the pumpkin previously cut in pieces.

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The smaller you cut the pumpkin, also the quicker and more easily it will cook, but even bigger pieces will melt and be cut with a wooden spoon while stirring later, so do not worry too much, and like carrots, pumpkin doesn’t have to be cooked too much, not to lose too much the vitamins (vitamin A in particular).

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Once the pumpkin is cooked (and you will see it because you will be able to cut it with a wooden spoon (it shouldn’t taste anymore crounchy, but softer, though not too soft anyway), add the Venere rice.

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If you don’t exaggerate with the water you will see that after 40 min all the rice water will be almost evaporated, that means even more concentration of nutrients. No particular need to add water to the pumpkin, but use the rice water, if there’s any left, and if needed. Pumpkin is usually quite rich in water, and it is important not to have too much of it in the sauce pan, because we do not want the pumkin to be boiled but stirred in the garlic and onion.

So add the rice and stirr for a few minutes to let both rice and pumkin mix and become tasty. Attention not to burn it, but the mixture has to become a bit drier.

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And that’s it. Job done!

You could decorate with some chili, and of course extra virgin olive oil.

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Enjoy!

And you could have it also as a cold main course the day after (keep it in the fridge, but put it in the fridge once is not too hot anymore).

Delicious!

Thank you very much for reading me again …

See you soon! Next post …

Take care

Barbara

 

 

 

 

 

 

 

 

 

Califlower cous cous with anchovies

Dear readers …

today an easy dish.

Cous cous with califlower and anchovies.

Let’s start cooking the califlower:

Remove the big leaves and the hardest trunk. Cut the califlower in big pieces and cook it in boiling water (put it in the water only once it is boiling).

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In a sauce pan stirr one golden onion, cut in small pieces, with some garlic and extra virgin olive oil.

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The califlower is done when it will be softer if we plunge a fork in it. So that it will be easier as well to mince it in smaller pieces.

Once the onions start to shrink, add the califlower in the sauce pan.

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Stirr well because it doesn’t have to burn!

Once it is more melted add some cous cous, goig on stirring and adding also some water not to let it burn, but letting it cook.

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Add also some anchovies cut in small pieces.

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Let the cous cous cook properly (the tiny “balls” have to grow in volume and get soft!). Even the califlower will become more melted. It is very important in this sense the texture of the califlower: when you boil it, it doesn’t have to be over cooked. It has to remain a bit firm, even if softer than raw of course, so that later in the sauce pan it becomes just perfect! To be sure just taste it from time to time if you wish, even while it is boiling if for you the fork test is not convincing!

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Go on stirring till it everything will be well mixed and cooked. And that’s it!

For the decoration, and not only for that, you could add some ginger powder. And of course extra virgin olive oil.

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What is left, juststore it in a small glass container in the fridge.

The day after remove the cous cous from the fridge: it will have taken the shape of the container!

You could serve it as it is, even cold. Delicious!

I have just added two leaves of sage, and some pepper!

Enjoy!!!

And thanks again for reading me …

See you next!

Take care …