Ingredients
SERVES 4
– 1 cup couscous
– salt to taste
– EVO to taste
– 70 g basil leaves
– 200 g Taleggio diced
– 0,2 l whole milk
– 170 g Grana Padano grated
– 2 g black pepper freshly ground
– 2 garlic cloves
– 1 pinch of coarse salt
– 30 g Pecorino cheese grated
– 30 g pine nuts
Directions
Place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in pan, heat 1 cup of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss witha fork and set aside. Meanwhile, prepare the pesto by blending the garlic with a little pinch of salt and the basil leaves in a food processor. Add in 20 g of pine nuts to the mixture and blend again. Turn out into a bowl and add 50 g of Grana Padano and 15 g of Pecorino. Stir gently and add enough EVO to bind the sauce and get it to an oozy consistency. Dress with salt and pepper to taste and then incorporate 50 g more of Grana Padano and the remaining Pecorino. Pour in some more EVO and taste, adding more EVO or cheese if required. As soon as found the favourite taste and consistency of the pesto, add it to the couscous and toss to combine. Then, prepare the Taleggio cream by filling a pot with milk, Taleggio, the remaining Grana Padano and black pepper. Stir constantly with a whisk over medium flame paying attention not to leave any lumps. At this point, circularly pour the cream on each dish. Shape the couscous by using a mousse ring mould and place it in the middle of each dish. Garnish with pine nuts and basil leaves on top and serve.