If you want to taste Italian tradition then you need to use Taleggio cheese in your recipes. Named after the valley of its origin, Taleggio is tradition incarnate. Its coarse rind is edible and stands in great contrast to the creamy interior. Together, they create a seamless blend of opposing sensations in terms of both flavor and consistency. The outcome is smooth and slightly acidic.
In this recipe, we bring the perfect blend of tastes and smells with the soft and creamy Taleggio, the aromatic Italian pesto and the mild flavor of couscous. An elegant dish that will for sure become your favorite appetizer.
Here is how to prepare the Couscous with pesto and Taleggio sauce!
- Preparation: 10 minutes
- Portions: 4 people
Recipe by Sara Bonaccorsi
For the couscous:
- 200 grams of Martino Organic Whole Wheat Couscous
- 200 ml of water
- 5 grams of salt
- 1 tablespoon of extra virgin olive oil
- 150 grams of pesto
- Chopped pistachios as needed
For the Taleggio sauce:
- 150 ml of whole milk
- 200 grams of Taleggio cheese
- 1 teaspoon of potato starch (optional)
Hydrate the Couscous:
In a medium, heavy-bottomed saucepan over medium heat, pour 20 ml of water, add a pinch of salt and one teaspoon of extra virgin olive oil. Bring to a simmer.
Turn off the heat and pour evenly 200 grams of Martino Organic Whole Wheat Couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork.
Season the couscous with the pesto. Add 150 grams of pesto to the hydrated couscous and mix well.
Prepare the Taleggio Sauce:
Bring 200 grams of Taleggio cheese and cut it into small pieces. In a small saucepan add 150 ml of whole milk and bring it to a boil. Add the Taleggio cheese immediately and keep stirring until the cheese is completely melted and the sauce is homogenous and free of any lumps.
At this stage, if the consistency of the sauce is too thin you can add 1 tablespoon of potato starch and heat for one more minute until the perfect consistency is obtained.
On a serving dish place a stainless steel ring mold. With the help of a spoon pour the pesto-seasoned couscous in the mold to give it an elegant shape and let it cool down for a couple of minutes. Remove the mold carefully to maintain the shape of the couscous.
Dress with the Taleggio sauce and sprinkle on top with the chopped pistachios. Your Couscous with pesto and Taleggio sauce is ready to serve.
- Taleggio cheese with its mild and tangy flavor brings a great taste to many recipes. However, it might not be easily available, but you can, by all means, substitute it with another cheese. Good substitutes for Taleggio are Brie, Gorgonzola Dolce, Bel Paese, Fontina, Limburger, or Robiola cheese.
- If you want to make your own pesto just toss fresh basil leaves, garlic, pine nuts, salt, pepper and extra virgin olive oil in a blender and you’ll have fresh homemade pesto in just 5 minutes.
- You can replace pistachios with any nut you prefer: walnuts, almonds and hazelnuts are a good variation for this recipe.
The couscous with pesto and Taleggio sauce is the incarnation of Italian flavors and tradition in one single simple dish that you can prepare in just 10 minutes. If you are preparing an Italian menu make sure to add this dish to your appetizers. And, if you want to receive more healthy and tasty Italian recipes make sure to subscribe to our newsletter to receive them directly in your inbox.
If you are a newbie to the Italian cuisine, this recipe is ideal for you. It is so easy to make and so delicious. It will introduce you to the Italian tastes and smells, to the traditional cheese and to the unbelievable aroma of freshly-made pesto. And if you are feeling adventurous why not add your own touch of madness to this traditional appetizer? But don’t forget to tell us about your experience the comments below!