Couscous flan with pesto and taleggio sauce

The Couscous flan with pesto and taleggio sauce is a dish that combines Mediterranean and Italian flavors in a delicious combination. Here’s how you can prepare it:

Ingredients

• 200 grams of couscous
• 200 ml of water
• 1 teaspoon of salt
• 2 tablespoons of Genoese pesto
• 200 grams of taleggio cheese
• 100 ml of cooking cream
• Extra virgin olive oil
• Black pepper (optional)

Preparation

1. In a saucepan, bring the water to a boil with a pinch of salt.
2. Remove from the heat and pour the couscous into the water, covering the saucepan with a lid. Let it rest for 4-5 minutes, until the couscous has absorbed all the water.
3. Remove the lid and fluff it with a fork to prevent lumps from forming.
4. Once the couscous has cooled down, add the Genoese pesto and mix well to distribute it evenly.
5. Take individual molds and grease the bottom and sides with a little extra virgin olive oil. Fill them with the couscous with pesto, pressing down well to shape it compactly. Let it cool and then gently unmold onto a plate.
6. For the taleggio sauce, cut the cheese into small pieces, removing the crust if desired. In a small pan, melt the taleggio with the cream over low heat, stirring until you get a smooth and homogeneous sauce. If necessary, add a pinch of black pepper.
7. Pour the hot taleggio sauce over the couscous flan with pesto and serve immediately.

Curiosity

The couscous flan is a versatile preparation that can be customized with various condiments and spices, while the Genoese pesto, with its distinctive combination of basil, pine nuts, parmesan, garlic, and olive oil, is one of the most well-known and appreciated cold sauces in Italian cuisine. The taleggio sauce, with its creaminess and bold flavor, completes the dish by adding a touch of full-bodied and enveloping taste.