First Course, Video Recipes


Couscous with spicy Gorgonzola PDO, oranges, taggiasca olives, mint, thinly sliced fennel


  • 200 g Gorgonzola PDO (spicy)
  • 320 g Couscous (pre-cooked)
  • 640 g water
  • 1 orange (large Navel)
  • 1 fennel
  • 2 tablespoons taggiasca olives
  • 2 sprigs mint (fresh)
  • 2 tablespoons evo oil
  • Salt
  • Black pepper


  1. Pour the couscous in a bowl, add a pinch of salt, evo oil and stir well.
  2. Pour boiling water and cover the bowl with a lid.
  3. Wait 2 approx. minutes then fluff with a fork. Leave to cool.
  4. Meanwhile wash the fennel, cut it in 4 parts and slice it thinly with a slicer.
  5. Peel the orange and cut it in segments.
  6. Add fennel, orange segments, taggiasca olives, crumbled spicy gorgonzola and chopped fresh mint leaves to the couscous.
  7. Dredge some pepper and toss thoroughly.
  8. Serve the couscous with a dash of evo oil and a few leaves of fresh mint.