Cous Cous salad with red Radicchio and Pomegranate

Cous Cous Radicchio Salad with Pomegranate by DinnerInvenice.com 2

Cous Cous Radicchio Salad with Pomegranate by DinnerInvenice.com 1

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!

Cous Cous Radicchio Salad with Pomegranate by DinnerInvenice.com 1

Cous Cous salad with Red Radicchio and Pomegranate

8 servings

Ingredients

  • 2 1/2 cups "instant" cous cous
  • 2 oranges
  • 2 heads red radicchio
  • 1 pomegranate
  • 1 cup black olives
  • 1 sprig fresh sage
  • extra-virgin olive oil
  • salt and pepper

Directions

No need to cook the cous cous! Just place it a bowl with about 1/2 cup lukewarm water, 8 tbsp olive oil, and the juice of an orange, salt and pepper. Toss and fluff with a fork, add salt and pepper. let it stand for about 1 hour covered, adding about 1/2 cup to 1 cup of water every 10-15 minutes and re-fluffing each time with a fork. In less than an hour, the moisture should be absorbed and the cous cous should be tender, fluffy and light.

In the meantime, cut the radicchio into thin strips and peel the second orange. divide it into slices and also peel the individual slices (or at least eliminate the white membranes!) and cut them into pieces. Combine the radicchio, orange, olives and pomegranate seeds with the cous cous; Adjust salt and pepper,and distribute into 8 individual cups or bowls. Decorate with a few sage leaves fried in hot olive oil.

http://dinnerinvenice.com/2013/09/25/cous-cous-salad-with-red-radicchio-and-pomegranate/

Caponata

CAPONATA - SICILIA

CAPONATA

Caponata

Ingredients

  • (serves 4)
  • 2 Italian or Japanese eggplants
  • 2 peppers
  • 2 onions celery sticks
  • 1 cup black olives
  • 2 tbsps capers
  • 1/3 cup pine nuts
  • 1/3 cup raisins or currants, plumped in warm water
  • 3 tbsps white wine vinegar
  • 1 1/2 tbsp sugar
  • extra-virgin olive oil

Directions

Dice the eggplants, salt them and drain them for 30 minutes in a colander to eliminate their bitter juice.

Rinse and pat dry.

Sprinkle with flour and deep-fry in olive oil in a skillet until golden on both sides.

Drain and set aside.

Discard most of the olive oil from the pan, leaving only about 4 tablespoons, add the diced onion and celery and cook for 5 minutes, then add the rest of the vegetables (all diced), the fried eggplant, salt and pepper to taste, the olives, capers and pine nuts, the vinegar and sugar, and cook until soft (20 to 30 minutes).

Serve slightly warm or at room temperature as an appetizer or side.

http://dinnerinvenice.com/2011/08/30/caponata/