Africa and Italy described through a recipe that is fresh, full of colours and aromas. Flavours unite different continents and Gorgonzola is the ambassador.
Quick recipes by Gianpiero Cravero
- 320 g pre-cooked couscous
- 640 g water
- 1 large Navel orange
- 2 tablespoons of taggiasca olives
- 2 sprigs of fresh mint
- 1 fennel
- 200 g spicy gorgonzola
- 2 tablespoons of evo oil
- Black pepper
Pour the couscous in a bowl, add a pinch of salt, evo oil and stir well. Pour boiling water and cover the bowl with a lid. Wait 2 approx. minutes then fluff with a fork. Leave to cool. Meanwhile wash the fennel, cut it in 4 parts and slice it thinly with a slicer. Peel the orange and cut it in segments. Add fennel, orange segments, taggiasca olives, crumbled spicy gorgonzola and chopped fresh mint leaves to the couscous. Dredge some pepper and toss thoroughly. Serve the couscous with a dash of evo oil and a few leaves of fresh mint.