THREE COUS COUS MIX

Serve 6

In a non-stick pan, boil 90 g. of water with a pinch of salt, add a tablespoon of oil and pour the couscous into it, taking care to mix with a fork until the water is absorbed. Remove from the heat and cover with a lid and leave to rest for about 5 minutes. Shell the couscous with a fork and divide it into three parts. Now we make the 3 different dressing: one with Genoese pesto mixed with the cream cheese, one with the saffron powder and fresh cream  and finally a red pepper cream. With the help of a pastry cutter, compose a cylinder for each seasoning prepared mixing it with a part of cous cous. Serve each presentation with Emaremix, garnish  with parsley and a drizzle of extra virgin olive oil.

Chef's advice

For a "vegetarian" version of the dish, replace the seafood salad with the Gitano Menu Starter and a few slivers of Asiago Menu Cheese