DegustiCous, the festival of Italian couscous, was held in Termoli during the hot month of July 2018. The festival celebrated couscous and food was the protagonist. Families, young people, children, athletes and food lovers from the Molise region and all around Italy joined us by the sea to honor our healthy Italian couscous.
Home cooks and food lovers from all over Italy cooked for us in a competition that gave us an unforgettable culinary experience, but we are here proudly introducing Alessandra Capocefalo, the winner of the“Amateur Chef” Contest by DegustiCous 2018.
Alessandra prepared a very specialSciscillo of couscous Martino with stracciata cheese and shrimps. It was a dish to remember, full with Mediterranean flavors. Today we bring you this great recipe that you can prepare at home the next time you are having guests over. It might not be a competition, but you will for sure win their hearts!
- 3 large eggs
- 55 grams of crumbled homemade bread
- 90 grams of Martino Couscous
- 65 grams of grated parmesan cheese
- 65 grams of grated pecorino cheese
- 250 gr of stracciata cheese
- 8 shrimps
- 300 grams of diced tomatoes
- 2 cloves of garlic
- 1 medium pepper
- ½ glass of white wine
- ½ of a fresh onion
- 1 carrot
- 1 celery coast
- 1 bunch of parsley
- ½ teaspoon of baking soda
- Extra virgin olive oil as needed
- Salt to taste
For the patties
Hydrate the couscous
In a medium, heavy-bottomed saucepan over medium heat, add 90 ml of water, 1 tablespoon of extra virgin olive oil, 1 teaspoon of salt and bring everything to a simmer.
When the water is simmering, remove from the heat and sprinkle 90 grams of Martino Couscous. Make sure to distribute the couscous evenly and leave it aside for 4-5 minutes until all the water is completely absorbed.
Now the couscous should be fully hydrated, fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.
Prepare the patties
In a large mixing bowl add the hydrated couscous 2 eggs, white and yolk, 55 grams of breadcrumb, half of the parsley, 65 grams of grated parmesan cheese, 65 grams of grated pecorino cheese, 250 gr of stracciata cheese and half a teaspoon of baking soda. Mix the ingredients well and form with your hand small balls. When ready, cook them in a non-stick pan, over medium heat with olive oil. Make sure to cook all sides of the patties evenly.
For the sauce
Prepare the shrimps broth
Rinse the shrimp heads under cold water, and place them in a stockpot. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Allow to cool thoroughly and strain well. Set aside.
In a non-stick pan, sauté the vegetables. Add the extra virgin olive oil, a clove of garlic, the tails of the shrimps, the peppers cut into thin strips and half fresh onion, 1 diced carrot, 1 celery coast diced, and half parsley. When ready add the diced tomatoes, the shrimps’ broth and half a glass of white wine. Add salt and pepper to your preference and cook until you obtain a thick sauce and all the vegetables are tender for about 15-20 minutes.
When ready add the shrimps and serve.
You might have missed the most colorful and tasty Couscous festival, but with this recipe you can bring the true Mediterranean smells and flavors ofDegustiCous 2018 right in your kitchen. Follow the recipe and make a feist of your own and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
Alessandra Capocefalo, the winner of the “Amateur Chef” Contest by DegustiCous 2018, might have won the hearts of the judges, but now that you have her delicious recipe you can win the hearts of all your friends and family. Try this recipe out, add a personal touch to it, bring on the wine and let the fun begin. But don’t forget to leave us a comment to tell us all about your own homemade couscous festival!