Rings With Cream Of Sweet And Cured Vegetables
first courses from Italy - Lazio
Cous cous with legume and fennel cream
Cous cous with legume and fennel cream
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
#bambini The first priests
preparation
step 1
First, cook the legumes in unhydrated water for about 30-35 minutes. (If we talk about dried pulses they should have been soaked some hours before)
step 2
Drain them and pass them over to the vegetable passes (so as not to remove the skin that might be heavy on the baby). Keep aside.
step 3
Meanwhile, cook the fennel in ever-salty water. Go to the vegetable pass too.
step 4
Bring the vegetable broth to boiling, then add the semolina. Turn off the fire and leave it covered for 5 minutes (let's talk about cous cous ready-made in 5 minutes!).
step 5
At this point, wrap the cous cous with a fork, put on a very low flame, and combine the cream and the fennel pastry heat for a couple of minutes.
step 6
Remove from heat, rinse and dust with Parmesan cheese and oil. Serve lukewarm