I sefreti di Antonina wants to introduce shortly one of the typical and important dishes of San Vito Lo Capo anticipating the demonstration of the Cous Cous Fest that it will begin the day 18 of September and it will end the day 27 of September this year we are to the XVIII edition of this important party of the Cous Cous above all also used for the cultural integration and basic wine&food of the different countries.
The Recipe of the Cous Cous of fish Sanvitese
The cous cous is tradition and imagination. A neutral base that he marries well with the soup fish and with the ram, with the vegetable and with the fruit, with the flowers and with the spices. An eaten dish every day from million of people: in the paesinis of the Maghreb and in the restaurants to the fashion of the great cities. In Sicily the cous cous is also flat typical, prepared with the fish in two versions, to the sanvitese and the trapanese. They are two recipes to the dir a little extraordinary that tastes that they succeed in mixing in an only dish.The cous cous. Certainly it take some experience because the incocciatina is an art. The ideal is to already do him together with someone experienced, but a video on Internet can also serve. It take the hand of the pianist, definite but light, to create from the bran the microscopic little balls that compose the cous cous. It realizes us that he is doing well when the hands always stay cleaning up."
The preparation. "When the bran is ready it must be put back in a terracotta container and seasoned. For a kilo of cous cous needs to add an onion and half, three cloves of garlic, a beautiful handful of almonds, a lock of parsley, some leaf of dry laurel and a half cinnamon stick. It puts on the couscoussiera on a pot of hot water and it makes him cook to the vapor for a hour and half."The soup. "It needs to choose poor fishes: scorfano and boga are perfect. You make an attempt to it sets sail it that it has a very strong taste, at the most use you one of it. Nothing shellfishes that give a sweet tendency to the soup and no blue fish. For a kilo of cous cous calculated two kilos of fish. Prepared a minced of onion, garlic and chili pepper, adds two or three pesciolinis for insaporire more 200 grams of assembled of tomato. All must be lengthened with the water up to fill half pot. When it boils it puts on the fish and in a quarter of now the soup is ready."To table. "The cous cous puts on in a terracotta dish with halves the soup of fish filtered, he covers and it makes him rest for a hour. Then bring him to table with the rest of the disposition soup of the table companion. The fish can be left whole or to clean and to serve to bits. To like can be added to the cous cous of the fried blue fish. Who uses the precotto watches out for the times: 10 minutes of vapor cooking and 10 minutes to make it flavour with the soup of fish.