Income: 1 portion | Preparation time: about 25 minutes

 

🛒 Ingredients

Tomatoes in Brasa

– 150 g cherry tomatoes

– 8 ml olive oil

– 2 g fresh thyme

– 2 g of salt

– 1 g minced pepper

– 3 ml reduced tucupi

Moroccan couscous

– 50 g Moroccan couscous

– 60 ml hot water (not boiling)

– 20 g carrot cut into brunoise

– 20 g of zucchini cut into brunoise

– 15 g of toasted cashew nuts

– 5 g of minced fresh parsley

– 3 g fresh mint mint mint mint mint

– 2 g of peppers cut into fine brunoise

– 8 ml olive oil

– 1 g of salt

– 1 g of lemon shavings (without white)

To finish

– 80 g fresh buffalo mozzarella

– 25 g of parma ham

– Cumari pepper sauce drops

 

👩‍🍳 Preparation Mode

Tomatoes in Brasa

4. Place the cherry tomatoes in a bowl, add the olive oil, thyme, salt and the pepper-of-the-kingdom, gently mixing to wrap them completely.

5. Bring it to the coal or oven at high temperature until it is lightly toasted and concentrated.

6. Still warm, finish watering with reduced tucupi and reserve.

Moroccan couscous

4. Place the couscous in a bowl, cover with hot water and let it moisturize for approximately 5 minutes. After that time, release the grains gently with a fork.

5. In a frying pan, quickly skip the carrot and zucchini in brunoise to keep the texture firm.

6. Add the vegetables to the already loose couscous, add the cashew nuts, parsley, mint, pepper, olive oil and lemon zest. Mix well and taste to adjust the salt if needed.

Crunchy Parma Ham

4. Lay out the ham slices over a baking machine lined with butter paper.

5. Bring it to the oven at 170 °C for about 8 minutes until it is golden and crispy.

6. Remove from the oven, let it cool completely and book.

Assembly

6. Place the couscous in the center of the plate forming the base.

7. Distribute the roasted tomatoes over the couscous.

8. Tear the buffalo mozzarella with your hands and spread over the ingredients.

9. Finish with crispy parma ham chips and discreet cumari sauce drops.

10. Serve immediately still warm.