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Sicilian Recipes

Sweet Cous Cous

Polpette di sarde
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Ingrediens for 20 persons:

- 500 gr of cous cous semolina
- 40 gr brown sugar
- 1 kg oranges
- sultana raisins + rum or dessert wine
- almonds + brown sugar to caramelize
- pine nuts
- chopped pistachios
- dark chocolate
- cinnamon
- 1 grated organic orange peel
- 6 small cups of water
- 6 small cups of orange juice


Follow "incocciatura" traditional method and make the semolina steam cook intercalated with the orange slices. When almost cooked, add sugar, sprinkle with a little cold water, let stand for 5 minutes and finally put on the fire by adding sultana raisins another 10 minutes.
When cooked, add pine nuts, almonds, pistachios, grated orange peel and dark chocolate Garnish with orange slices and grated chocolate and serve accompanied with a cream the raisins, chocolate, pistachio, orange ....

Faster method:

Soak the flour precooked couscous with orange juice and warm water where have been dissolved sugar and cinnamon. Put the raisins soaked in rum (or dessert wine).
Make caramelize the almonds in a pan with a little sugar by adding a little water
Cold q.s. and allow to cool.
Finally add raisins to the cous cous, almonds, grated zest of 1 orange, chopped
pistachios, pine nuts and dark chocolate in pieces




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