Servings: 8
Ingredients:
1 pack Sliced Mortadella Bologna IGP
180 gr Precooked cous cous
0,2 lt water
As needed extra native olive oil
2 celery stalks
1 big courgette
1 medium sized Tropea onion
1 pack Sliced Scamorza Affumicata
As needed basil
100 gr Pachino tomatoes or Datterino
As needed oregano
As needed salt
As needed pepper
8 ramekins
An excellent solution to prepare a summer dinner
Directions:
Bring the water to boil. In a bowl with this water soak the precooked cous cous and cover it. After 5 minutes, use a fork to fluff the cous cous to separate the grains.In a pan fry a little extra native olive oil, the onion cut into thin slices and the courgette cut into large pieces. Cook till the courgettes are crispy.
Meanwhile, add the sliced Scamorza Affumicata cut into small squares, the tomatoes in pieces, oregan, hand crumbled basil, the celery in cubes, salt and pepper to the cous cous. Only when the cous cous is completely cold dress with extra native olive oil and at the end add the courgettes with the onions. Mix well all the ingredients and put in the fridge for a few minutes.
Now, cover each ramekin, better if in ceramic, with a slice of Mortadella Bologna IGP without trimming the edge. Put the cous cous onto the mortadella. Put in the fridge for about 15 minutes and serve.