Spinach couscous alla vignarola
5,99 €
Recipe by 2 Michelin star chef Domenico Stile.
Spinach couscous, artichokes, guanciale, fava beans, peas, and a touch of mint.
Gourmet
100% natural
Out of the fridge for up to 12 months
Open and eat without heating
100% natural
Free shipping with a purchase of 29 €
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Recipes
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Shipping and Returns
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Technical sheet
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Preparation
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Descrizione
Recipes
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alla Sorrentina
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and couscous
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Delivery times: Orders are processed within 24/48 working hours from confirmation.
Express courier: We ship throughout Italy with a fast and trackable courier.
Shipping costs: Free shipping on orders over €29. A fixed fee of €5 for orders below the threshold.
Order tracking: You will receive an email with the link to track the shipment in real-time.
Secure packaging: We use reinforced packaging to ensure that products arrive intact and in perfect condition.
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Easy and quick
Rule no.1 for good couscous:
grams = water
- Boil 50 ml of water;
- Pour the hot water into a bowl containing 50 g of couscous
(or pour water at room temperature directly); - Let it rest for 5 minutes if you poured hot water
(or 10 minutes with water at room temperature); - Fluff with a fork.
A ready meal that celebrates Roman tradition reimagined in a gourmet style. Spinach couscous combines with the richness of artichokes, the delicacy of fava beans and peas, and the intensity of guanciale, with a fresh note of mint that enhances every bite.
With 298 Kcal per 210 g serving, this dish guarantees taste and balance: 37.8 g of carbohydrates provide natural energy, while 10.3 g of fiber support regularity and satiety. Plant and animal proteins (10.3 g) contribute to daily well-being, with a moderate fat content (8.4 g, of which only 1.05 g are saturated). The salt (1.87 g) is carefully measured to maintain authentic taste without excess.
Without additives, ready to enjoy even without heating, this couscous by 2 Michelin star chef Domenico Stile is a refined interpretation of Vignarola, bringing the genuineness of tradition and the elegance of haute cuisine to the table.
