Couscous

Derives directly from the Arab domination in Sicily, or were the commuters of Trapani, in more recent times, namely workers or Sicilian fishermen in nearby Tunisia, to teach it? You can safely answer: both.

But one thing is certain: the couscous of Trapani (Trapani, Erice, Marsala), fish and that completely ignores the RAM, is different from that of Algeria, Tunisian or Moroccan, albeit both from the same basic recipe of flour in an enormous ball of incocciata mafaradda, a large earthenware dish popular in flared walls.

Cus Cus Arabic word meaning: chopped in small pieces.

And in fact the semolina paid little by little in mafaradda under the action Rotary wet finger in salt water, it congeals into large balls as thysanura, a pinhead.

When all the semolina granulata was filmed in mafarrada you let it dry couscous on a white tablecloth.

Meanwhile, prepares the delicious cutting fish: paururosato, of the family of cod or hake, redfish; with preponderance of Sea eel.

Failing that you can use with the same result as the conger eel or Moray.

For this wonderful soffrigga you with oil in a wide pan the sliced onion, the chopped garlic, parsley and Bay leaves, then add the tomato pieces and cleansed.

At this point, place the fish on the bottom of the saucepan and cover with about two gallons of water: add salt, pepper, mix pinch of Saffron and cook fresh focus.

When all the fish is thoroughly cooked and the sauce will be thick, then filter less than half that stretched with lukewarm water, then put in the Beanpot of couscous; the other soup, for the moment remains in warm place in the pan with the fish.

Now the meat is needed, i.

e.

the special double pot: la pignatta, who is in contact with the fire, where we put half the broth with lukewarm water to form water vapour tangy scent of tasty, and the other above, section pierced like a colander covered in a towel so that they do not escape from the motes of cuscusu holes.

Here's now the semolina incocciata was placed in the top of the meat and we provided for before pouring with a drizzle of olive oil: with the wooden pallet, we slightly so that all the balls feel oil.

And the time has come, before sending in boiling, to weld the two pieces of this special pot: a cudduruni, i.

e.

a belt of fresh bread dough, make our case.

This is the traditional way to weld the two pans, but for the truth, not to escape the steam just a wet linen and towel knotted strongly between the two pieces.

The above, however, must have a sealed lid.

The underlying stew should not soak the pot holes above it, repeat is the steam will cook the myriads of balls wrapped in thin towel.

And now fire! It will take about an hour and a half of cooking so that the welcome and be ready.

After this time you pour the couscous in a large bowl, or in mafaradda cleaned up.

The soup warm filter still held half, this time with the addition of ground almonds, blanched white as first in warm water, to remove the skin (just like if you were to prepare the almond milk).

Behold, this is the magical touch of cuscusu that they serve Diners.

One last caveat: Caorle ', ' this time, the fish, who has already given the best of himself in greedy.

The cuscusu, velvety taste and unforgettable, it tasted so, with only fish stew.