Cheese and couscous pralines

Snacking on cheese puffs is probably one of the most decadent food experiences. They are warm, crunchy on the outside and when you bite? The melting cheese creates those delicious stripes we all love.

Today we bring you a different recipe for cheese puffs: cheese and couscous pralines. With three different types of cheeses, the soft and light couscous and our favorite topping: this recipe elevates the traditional cheese puff to another level of pleasure. Gather your ingredients and get ready for the best snack of all times.

Here is how to prepare these cheese and couscous pralines:

Recipe by Sara Bonaccorsi

 

Ingredients

For the dough:

• 50 ml of water
• 50 grams of Martino Couscous
• 100 grams of ricotta
• 30 grams of Parmigiano Reggiano
• 30 grams of Emmentaler
• 1 teaspoon of salt
• 1 teaspoon extra virgin olive oil

For the surface:

• Poppy seeds as needed
• Paprika as needed
• Chive onions as needed

Directions:

Hydrate the couscous

As always we start by hydrating or re-hydrating the couscous. In a non-stick pan pour 50ml of water, add one teaspoon of salt and bring everything to a simmer. When simmering turn off the heat and pour 50 grams of Martino Couscous.

Make sure to cover with the pan with a lid and let it sit for 4-5 minutes until the couscous has absorbed all the water and has become fluffy.

When ready, season with extra virgin olive oil and fluff the couscous with the help of a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light texture.

Set the couscous aside to cool down before you continue with the rest of the recipe.

Prepare the couscous mixture

In a large mixing bowl pour the couscous. Drain 100 grams of ricotta well and add it to the couscous. Add 30 grams of Parmigiano Reggiano and 30 grams of Emmentaler. Mix the ingredients well and get ready to shape the couscous and cheese balls.

Grab small amounts of the couscous mixture and using your hands shape small balls. Place the cheese and couscous balls in the fridge and let them harden for about 30 minutes.

Topping your cheese and couscous pralines

Prepare small trays with different seeds and seasoning. Roll each ball into spices to taste. You can use poppy seeds, smoked paprika, and dried chives. But the truth is, your imagination is the limit here. Use your favorite seeds and spices. Make sure to choose different colors for a great presentation of your finger food plate!

Serving the cheese and couscous pralines

There is no way we can cover all the amazing and delicious ways you can serve these couscous cheese pralines! But here are 3 great ideas:

• Serve them with fresh fruit: something firm, like pear or apple slices, allows for easy spreading and dipping.
• Serve them with roasted potatoes if you are looking for a satisfying meal.
• Or serve them with mini bagels which are the perfect size for snacking — slice and toast them ahead of time so they are ready to go when everyone’s ready to dig in.

Whether you are going to a Michelin-starred restaurant or at a friend’s house in Italy, you will most likely be served cheese puffs to accompany your aperitif drinks (drinks served before a meal).

These little luxuries are perfect with champagne or wine (they are often served during wine-tastings), and so chic if you have them home-made. So if you are into impressing someone with your Italian taste use our recipe and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!

By the way, you can prepare these lovely cheese and couscous pralines in advance and either refrigerate or freeze them. Just take them out again before serving and heat in a high-heat oven for 5-7 minutes. If unexpected guests come over you’ll be proud to serve a restaurant snack in just less than 5 minutes. Everybody will lick their fingers and thank you for this decadent snack. Try it out and don’t forget to leave a comment to tell us all about it.