Consortium’s recipes

COUSCOUS MEDALLIONS WITH PESTO,CUBES OF PACHINO TOMATOES AND TALEGGIO PDO

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Start preparing the couscous. Take a glass bowl, pour boiling water and immediately after the couscous. Cover with a plastic wrap and let it rest until it cools completely.
Fluff up the couscous with a fork, combine the pesto and mix until it is well blended.
Meanwhile, cut the tomatoes in half, take them off seeds and cut them into small pieces.
Cut the Taleggio PDO in cubes and, with the help of a pastry ring, form a couscous medallion in the dish.
Garnish with a handful of cut tomatoes and the cubes of Taleggio PDO.
Finish with a film of extra virgin olive oil and a sprinkle of fresh pepper.