[ADA PARELLADA] COUSCOUS WITH ESCALIVADA (GRILLED SEASONED VEGETABLES), FRESH ANCHOVIES AND HAZELNUT OIL
INGREDIENTS
200 g GALLO couscous 20 toasted and peeled hazelnuts 1 red pepper 1 aubergine 1 onion 8 fresh anchovies
METHOD
Pre-heat the oven to 180ºC. Boil the couscous in plenty of salted water. Cool and set to one side and add a dash of olive oil. Cook the aubergine, the onion and the red pepper for 30 minutes in the oven. When they are cooked, remove the skins to make the escalivada. Process the hazelnuts in the Turmix with some sunflower oil. Place the couscous in a mould with the escalivada and two fresh anchovies and dress with the hazelnut oil.
