07-04-2013
Abbraccio (hug): Raviolo filled with couscous with red prawns from Mazzara on a traditional Trapani-style couscous by Eugenio Boer, chef at Enocratia in Milan. This dish is among the courses of the evening entirely dedicated to couscous which will animate Erba Brusca in Milan, on Tuesday 16th April
The Italian peninsula is geographically placed in the middle of the Mediterranean Sea. It’s been a crossroads of trades since ancient times, a cradle in which cultures, history and the fusion of flavours and culinary traditions could blend. This unique characteristic has made it possible for couscous to be, in Italy, a dish that would match together totally local flavours with traditions from abroad. This recipe wants to be a tribute to this heritage. It encloses couscous inside a symbol of Italy, namely pasta. INGREDIENTS for the fresh egg pasta
550 g "00" flour 50 g semolina flour 4 eggs for yellow pasta (pasta gialla) 4 egg yolks salt to taste
Boer's cous cous in a picture taken at Cous Cous Fest 2012
Eugenio Boer
Men who, for a moment, leave pots and pans to tell us their experience and point of view
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From Western concert flute to cakes