- Second courses
- 30 min
Cous cous with vegetables and Nonno Nanni Ricotta cheese
Nonno Nanni Ricotta cheese
4 broccoli heads
extra virgin olive oil
salt and pepper
Boil 4 heads of broccoli in salted water for about 8 minutes. Slightly heat a couple radicchio leaves on a grill. Add salt and pepper and set aside.
Cook the couscous by boiling 80 grams of lightly salted water in a non-stick pan and add 80 grams of cous cous (values for 1 portion). Loosen up with a fork for 2 minutes.
Drizzle with extra virgin olive oil.
In a bowl, combine the couscous with broccoli and 1 tablespoon of Nonno Nanni ricotta cheese. Serve the couscous and place the radicchio leaves above. Finish with a light dusting of poppy seeds, pepper and a dash of olive oil.
Recipe devised by food blogger
Francesca Maria Battilana
Breakfast at Tiffany's
My virtual world in minimalist style, just like the ’50s diva in Breakfast at Tiffany’s. Blogger, freelancer & food writer. Because food never goes out of style. Because food never goes out of style.