Recipe by Filippo La Mantia as seen on the cooking show for ‘Tutti Pazzi per ’Opuntia’ (Everyone mad about Indian Fig) held on October 18, 2016 at the Museo Nazionale Scienza e Tecnologia Leonardo da Vinci (Museum of Science & Technology) in Milan.
Couscous is a magical dish of African origin that has reached the shores of Sicily. Golden grains, aromatic smells, perfumed spices and strong flavors are the ingredients for this extraordinary yet tasty and simple dish.
Couscous with Indian Fig
- pre-cooked semolina (600g for 4 people)
- one cup of couscous, one cup of unsalted warm water, no salt
Sauce (blend everything!)
- 1 lime freshly peeled
- 10 dates
- 10-15 bay leaves
- a small, fresh piece of ginger
- sesame seed oil
- 8 anchovies
- 1 liter of good quality extra virgin olive oil
- 10 whole almonds
- pumpkin
- mushrooms cooked in olive oil, parsley and garlic
- pistachios
Blend the Indian fig separately and then strain in a colander.
The pumpkin should be fried in pieces and then done in sweet and sour (vinegar and sugar)
Button mushrooms chopped with pistachios
Wonderful also for stuffing roasted calamar
