Couscous Trapanese: Delizia di Frutti di Mare Siciliani Profumati
(Couscous Trapanese: Aromatic Sicilian Seafood Delight)
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maggio 02, 2025
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Ingredienti
-
300 grams Couscous
(Use medium-grain couscous for ideal texture)
-
600 grams mixed seafood (shrimp, mussels, calamari)
(Fresh or thawed, cleaned properly)
-
4 tablespoons Olio extravergine di oliva
(Cold-pressed preferred)
-
3 pieces Spicchi d'aglio
(Tagliato finemente)
-
250 grams Pomodorini
(Tagliato a metà)
-
1 medium Cipolla rossa
(Finely diced)
-
15 grams Prezzemolo piatto fresco
(Tritato)
-
1 whole Limone
(Juice and zest)
-
100 ml Vino bianco
(Dry white wine)
Sale marino, to taste
Pepe nero, to taste
-
350 ml Acqua
(For steaming couscous)
-
1 teaspoon Fiocchi di peperoncino rosso
(Optional but recommended for a fragrant kick)
(Use medium-grain couscous for ideal texture)
(Fresh or thawed, cleaned properly)
(Cold-pressed preferred)
(Tagliato finemente)
(Tagliato a metà)
(Finely diced)
(Tritato)
(Juice and zest)
(Dry white wine)
(For steaming couscous)
(Optional but recommended for a fragrant kick)
Nutrizione
- Porzioni: 4
- Dimensione Porzione: 1 ciotola (300g)
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 38 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 7 g
- Sodium: 650 mg
- Cholesterol: 180 mg
- Calcium: 120 mg
- Iron: 5.2 mg
Istruzioni
-
1 - Prepare the Couscous:
Heat the water with a pinch of sea salt to just boiling. Place couscous in a large heatproof bowl, drizzle with 2 tbsp olive oil, then pour over hot water, cover tightly with a plate or cling film. Let soak for 10 minutes to steam and absorb water. Fluff with a fork.
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2 - Cook Aromatic Sofrito:
In a large pan, heat remaining olive oil on medium heat. Add diced onion, finely chopped garlic, and chili flakes (if using). Sauté until softened and fragrant, about 5-7 minutes.
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3 - Add Tomatoes and Deglaze:
Add halved cherry tomatoes to the sofrito. Let them soften. Pour in dry white wine (optional) and simmer until reduced by half, about 5 minutes.
-
4 - Cook the Seafood:
Add mixed seafood to the pan, season with sea salt and fresh black pepper. Cover and cook for about 6-8 minutes or until shellfish open and shrimp turn opaque.
-
5 - Combine Couscous and Seafood:
Add fluff couscous gently to the seafood pan stirring to combine. Add lemon zest, and juice and chopped parsley, mixing everything gently to marry the flavors together.
-
6 - Final seasoning:
Check seasoning, adjusting salt, pepper, or lemon to taste. Serve immediately.
Heat the water with a pinch of sea salt to just boiling. Place couscous in a large heatproof bowl, drizzle with 2 tbsp olive oil, then pour over hot water, cover tightly with a plate or cling film. Let soak for 10 minutes to steam and absorb water. Fluff with a fork.
In a large pan, heat remaining olive oil on medium heat. Add diced onion, finely chopped garlic, and chili flakes (if using). Sauté until softened and fragrant, about 5-7 minutes.
Add halved cherry tomatoes to the sofrito. Let them soften. Pour in dry white wine (optional) and simmer until reduced by half, about 5 minutes.
Add mixed seafood to the pan, season with sea salt and fresh black pepper. Cover and cook for about 6-8 minutes or until shellfish open and shrimp turn opaque.
Add fluff couscous gently to the seafood pan stirring to combine. Add lemon zest, and juice and chopped parsley, mixing everything gently to marry the flavors together.
Check seasoning, adjusting salt, pepper, or lemon to taste. Serve immediately.
Ulteriori informazioni su: Couscous Trapanese: Delizia di Frutti di Mare Siciliani Profumati
Couscous Trapanese with Fragrant Seafood
This unique recipe brings together the vibrant culinary traditions of Trapani, Sicily, merging their deep love of seafood with couscous - a grain commonly associated with North African cuisine, yet celebrated on the western coasts of Sicily around Trapani. The use of fresh seafood - shrimp, mussels, calamari - showcases the bounty from the Mediterranean that Sicilians cherish. The aromatic sofrito base featuring garlic, red onion, cherry tomatoes, and a light splash of white wine gives it authentic Italian tender flavors.
Lemon zest and juice brighten up the dish, creating a perfect balance for the richness of seafood and earthiness of couscous. Parsley enhances freshness with its herbal notes. Optional chili flakes spice the dish with gentle warmth making it highly fragrant and pleasing.
This dish is prized for its cultural significance as it embodies Sicilian coastal culinary integration, incorporating diverse cultural influences including Arabic couscous traditions. Preparing it offers cook insights into both steaming couscous gently and cooking delicate seafood to precise instant doneness without toughness.
Ideal for intermediate cooks seeking to impress with a Mediterranean twist, this recipe is perfect served during family gatherings or dinner parties. Pairing suggestions include bright white wines such as Vermentino or Pinot Grigio. Leftovers can be gently reheated, absorbing even richer flavors overnight.
For the professional chef or home cook alike, Couscous Trapanese is ultimately a celebration of sea, sun, and aromatic herbs presenting a sensory experience beyond the ordinary. Prepare, savor, and enjoy this exquisite taste of Sicily's spirit and heritage!
