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).
In a sauce pan stirr one golden onion, cut in small pieces, with some garlic and extra virgin olive oil.
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.
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.
Add also some anchovies cut in small pieces.
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!
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.
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!
And thanks again for reading me …
See you next!
Take care …