120 g Fresh cream
q.b. Curly parsley
60 g Cream cheese
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
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