Not always what really appears is. This is the case with this dish of wholemeal cous cous, which, not by chance, I defined mock in the recipe header. Have you ever wanted anything but not available? Well, we wanted a little cous cous but the pantry did not return the product sought… there were, however, the whole spaghetti that kept staring at me sfidandomi and behold, then, that I accepted the provocation. You want to go away from there, I want something different, we reach a right compromise, I frullo you and I get my integral cous cous! Light, fresh, tasty, light, tasty and the more you put it. In order not to lose any nutritional value I have also cooked the cous cous in the vegetation water of the vegetables, notoriously rich in minerals and vitamins and which give a special taste to cous cous. Try to believe!
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
200 grams of wholemeal spaghetti
1 Purple Eggplant
1 bunch of fresh basil
Fresh thyme to taste
A few strands of chives
1.5 tablespoons white vinegar
2.5 tablespoons oil
50 grams of honey
A few leaves of Lattughino
100 grams of Robiola craft
Salt, pepper and E.V.O. oil Taste
Let's emulsify the marinade and put it aside. After the cooking time, bake the eggplants which should be soft. Wait until it gets cold then trasferimole in a baking dish, irroriamole with the marinade and copriamole with film. Leave in the fridge possibly 24 h vice versa at least 6.
We put the tomatoes in a pot full of water and let it warm up so it will be easier to peel them. In the meantime, put the spaghetti in the blender and give it a smoothie.
We put the cous cous so obtained in a strainer with thick meshes and setacciamolo so let's put it aside. As soon as the water starts to Simmons, we can remove the tomatoes, pass them under cold water then peel them.
We deprive the tomatoes of the seeds and put them in a container, Frulliamoli and Trasferiamoli in a sieve with thick meshes so as to collect the water of vegetation that we will need for the cooking of our cous cous. Let it filter for 15-20 ', should be sufficient for all water to be released. Meanwhile, we clean the asparagus and put them in the basket of steamer, we slightly climb the water where we warmed the tomatoes and proceed with steaming for 15 '.
After the preparation time, we should have all the bases ready. We put the vegetation water of the tomato in a saucepan, add a pinch of salt then add a lot of cooking water asparagus as it serves so that the weight of the liquids is twice as much as that of the cous cous. Let's heat it lightly on the fire then turn off the flame, add the cous cous, cover and let cook for 10 '. In the meantime we cut the asparagus with washers taking care to leave whole four tips for the final decoration. After the preparation time of the pasta, add a drizzle of oil and glia asparagus then amalgamiamo the whole. We're ready to serve.
We pair the eggplants so that they are the same size as the Coppapasta. We place the Coppapasta in the center of the dish and ler with cous cous for 1/3 of its height. Add the eggplant slice. Gently remove the coppapasta and lay, on top of the patty, a quenelle of robiola. We put a few leaves of Lattughino and the tip of asparagus to decorate and complete with a spoon of marinade.
Enjoy your meal!!!!!