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 commands!
200 g tomato cous cous Martino
200 g of hot water
180 g of mozzarella cheese (or scamorza cheese)
50 g of grated cheese (parmesan or grana padano)
enough fine salt
1 slice of onion
500 ml of tomato puree
3 tablespoons of extra virgin olive oil
basil leaf
Pour the tomato couscous into a bowl, add a pinch of salt and then add the hot water, stir, cover and let rehydrate for 10 minutes.
After the resting time has elapsed, shell 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 shelled couscous into a large bowl add the tomato sauce, chopped basil, diced mozzarella (keep a few cubes aside) and grated cheese, mix
Pour the cous cous into a baking dish, level the surface and add the mozzarella pieces kept aside
Bake in preheated oven at 200°C in static mode for about 15 minutes, bake until mozzarella cheese has melted
