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19 Iacono Courtyard, Agrigento

Sweet couscous with pistachio

Confectionery product made historically by the nuns of the Monastery of Santo Spirito  

Recipe taken from the site: https://www.lacucinaitaliana.it/ricetta/dolci-e-dessert/cuscus-dolce-con-pistacchi-e-mandorle/?refresh_ce=

  • 200 g pre-cooked couscous
  • 200 g currants
  • 160 g sugar
  • 120 g orange juice
  • 80 g shelled pistachios
  • 80 g skinless almonds
  • 30 g dark chocolate
  • 3 cardamom seeds
  • 2 lemon peels
  • 2 orange peels
  • 1 clove
  • sale

For the sweet couscous recipe with pistachios and almonds, heat the orange juice with the lightly crushed cardamom seeds and cloves, 50 g of sugar, lemon and orange peel, 80 g of water and a pinch of salt. ; turn off the heat as soon as it boils, then strain the liquid and pour it over the couscous.

Let it marinate for 15 ', then shell it with a fork. Blend pistachios and almonds in a blender with 20 g of sugar (the latter is used to obtain a well-grained flour avoiding lumps), then add the flour obtained and another 20 g of sugar to the now cold couscous. Shell the currants and add 50 g to the couscous, completing it with coarsely chopped chocolate.

Cook the remaining currants with 150 g of water and 70 g of sugar for about 10 ', then blend with the immersion blender and filter. Serve this sauce with sweet couscous.

Card insertion: Ignazio Caloggero

Photo: web

Information contributions: Ignazio Caloggero Web, 

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