Sorrentina Cous Cous
All the flavor of the South in a light and irresistible dish!
Have you ever thought of combining Mediterranean tradition with a touch of creativity? In this video, we show you how to prepare a fragrant, creamy, and stringy couscous… just as a good Sorrentine demands!
Ingredients
200 g Martino tomato couscous
200 g of hot water
180 g of mozzarella cheese (or scamorza cheese)
50 g of grated cheese (parmesan or grana padano)
fine salt to taste
1 slice of onion
500 ml of tomato puree
3 tablespoons of extra virgin olive oil
basil leaf
Preparation
Pour the tomato couscous into a bowl, add a pinch of salt, then add the hot water, stir, cover, and let rehydrate for 10 minutes.
After the resting time has elapsed, fluff it with a fork.
Pour the oil into a frying pan, add the chopped onion and wilt it, then add the tomato puree, season with salt, and cook until the sauce is reduced. Finally, add the chopped basil.
Cut the mozzarella into small cubes.
Pour the fluffed couscous into a large bowl, add the tomato sauce, chopped basil, diced mozzarella (keep a few cubes aside), and grated cheese, mix.
Pour the couscous into a baking dish, level the surface, and add the mozzarella pieces kept aside.
Bake in a preheated oven at 200°C in static mode for about 15 minutes, bake until the mozzarella cheese has melted.
