This October my column in the Jewish Week featured a recipe for butternut squash manicotti with goat cheese and pumpkin. But there are so many versions of these, that I couldn't resist posting one more! After all, for the past few weeks, I've been in a pumpkin frenzy. This time, I also added red radicchio, and a touch of Moscato wine. The result is slightly bitter, slightly sweet; buttery, creamy, and totally worth the splurge.
Cous cous is probably not the first dish that most of you will associate with Italy. However, if you look at a map, you'll notice that Southern Sicily is not that far from North Africa, and the locals have been enjoying this type of semolina preparation since Roman times. Much farther North, on the coast of Tuscany, in the sea port of Livorno, "Cuscussu' " is also a favorite: first introduced by the Jewish merchants, who had ties in North Africa, it slowly spread to the rest of the population. Not to mention the Sardinian version, Fregola: tiny 2-mm balls of semolina dough that have been toasted in the oven before being boiled like pasta. Let's toast to "fusion" with this easy salad, which surprisingly pairs cous cous with a staple of my region, Veneto: red radicchio!