Cous cous little pie with grilled vegetables, clams and PGI Costoluto tomato sauce.
INGREDIENTS (SERVES FOUR):
350g Cous Cous
350g Agostino Recca baby clams with shell
2 Green Zucchini
1 Big Eggplant
2 cloves of Garlic with skin
660ml Agostino Recca PGI Costoluto Tomato Sauce
Parsley, Mint and Basil
Extra Virgin Olive Oil
1/2 glass of White Wine
Salt, Pepper and Hot pepper.
Cook 350g of cous cous in a saucepan of boiling salted water and then transfer it on a tray adding 1 tablespoon of oil and let it cool.
Fry chopped onion in 4 tablespoons of extra virgin olive oil, add the PGI Costoluto tomato sauce, a glass of water, a pinch of salt, a pinch of chilli pepper and black pepper and boil for about ten minutes. Then add the clams (cooked before in another pan), 1/2 cup of white wine and chopped garlic and parsley, mint and basil and cook for 20 minutes. Meanwhile, peel the eggplant and the green zucchini, cut into slices and grill in a pan.
Sprinkle the cous cous with the hot sauce, add the grilled vegetables and mix well. Let stand covered for at least one hour.
Serve with the remaining sauce separately.
White wine in blend, Chardonnay - Inzolia 13% Vol.
Serve chilled at 10-12°C.