Valentine’s Beetroot Couscous
Valentine’s Day is approaching, and to make it truly unforgettable, something creative and original is needed: surprise your soulmate with a romantic dinner featuring Martino Couscous! The recipe for the Valentine’s beetroot couscous is by our food blogger Dalila Putignano.
Ingredients
- 200 g of beetroot couscous
- 250 ml of vegetable broth
- 70 g of sun-dried tomatoes in oil
- 100 g of buffalo ricotta
- lampascioni
Method:
In a pan, toast the couscous with a tablespoon of the oil from the sun-dried tomatoes. Gradually add the broth and cook for 5 minutes. Add the chopped sun-dried tomatoes and cook for another minute.
Turn off the heat and add the ricotta and a little hot water to cream this faux risotto. Separately, clean and wash the lampascioni thoroughly. Dry them with a clean cloth and cut a cross on the surface. Fry them in hot oil until they are golden and open like small roses.
Plate the couscous with a quenelle of pure ricotta, a sun-dried tomato, and the lampascioni roses.
