Sformatini di cous cous al pesto genovese con zucchine saltate e pinoli su salsa di taleggio

E direi che con questa ricetta abbiamo battuto ogni record di lunghezza del titolo… anzi, avrei potuto mettere un "Viendalmare" alla fine, così, a sfregio e a fantozziana memoria!

Però è uno di quei casi in cui non potevo proprio accorciare da nessuna parte, per amor di completezza. E così, via di sillabe e sillabe, fino ad arrivare al lungo -e completissimo- "Sformatini di cous cous al pesto genovese con zucchine saltate e pinoli su salsa di taleggio". Se siete arrivati a leggere fin qui avete fatto metà della fatica: ora è tutto in discesa.

Anzitutto va detto che questa ricetta non è farina del mio sacco (troppi abbinamenti per essere un parto della mia semplice mente), ma è di Giallo Zafferano (io, però, ho apportato qualche piccola modifica qui e là); mia mamma l'ha scoperta, cercando non so bene cosa, e se n'è innamorata… ed è solo così che siamo arrivati fin qui. I vari procedimenti per realizzare questo cous cous freddo non sono complessi, ma è necessario un po' di tempo per preparare tutto e per assemblare il piatto che, diciamolo, fa il suo bel figurone.

Il risultato è un piatto dai sapori semplici, pieni, e che si sposano perfettamente tra di loro: ogni singola parte di questo piatto potrebbe essere mangiata da sola ed essere comunque buona, ma la forchettata che raccoglie tutto è senza ombra di dubbio la più riuscita.

SFORMATINI DI COUS COUS AL PESTO GENOVESE CON ZUCCHINE SALTATE E PINOLI SU SALSA DI TALEGGIO

Ingredienti (per 4 persone)

Per il cous cous

* 320 g di cous cous (io ho usato quello a grana fine)

* 150 g di pesto genovese (io l'ho fatto con il basilico fresco del giardino, tritando finemente 50 g di basilico, 20 g di pinoli e aggiungendo poi 2 cucchiai di Parmigiano Reggiano, sale e circa 100 g di olio extra-vergine di oliva. Io non ho messo aglio, ma ci andrebbe -1 o 2 spicchi, da tritare insieme a basilico e pinoli-, così come del Pecorino grattugiato. Lascio questa mini-ricetta tra parentesi, in modo che possiate decidere se fare il pesto da voi o se utilizzare quello già pronto)

* olio extra-vergine q.b (se non basta l'olio del pesto)

Per la dadolata di zucchine e pinoli

* olio extra-vergine di oliva q.b

* 1 spicchio d'aglio

* 2 zucchine trombette (potete anche utilizzare delle zucchine chiare o scure, come preferite. Io ho preferito usare le trombette, più burrose)

* 20 g di pinoli

Per la salsa al taleggio

* 200 g di taleggio

* 100 g di parmigiano grattugiato (a mio avviso con questa dose la salsa sapeva troppo di parmigiano; io ridurrei a 50 g)

* 250 ml di latte (anche qui ridurrei la dose di latte di almeno 50 ml, perché la salsa altrimenti risulterà troppo liquida. Io, utilizzando questa dose, ho dovuto poi aggiungere 2 cucchiai di farina per rendere la salsa più densa)

* pepe q.b

Procedimento

Per prima cosa preparate il cous cous secondo le istruzioni riportate dietro la scatola, che di solito prevedono di mettere in una pentola un volume d'acqua pari a quello della semola (calcolatelo in bicchieri o con un contenitore graduato, come vi viene comodo). Salate l'acqua, aggiungete due cucchiai di olio e portate a bollore. Quando l'acqua bolle, spegnete il fuoco, versate a pioggia la semola nella pentola d'acqua, mescolate, coprite con un coperchio e lasciate riposare per 5 minuti. Poi togliete il coperchio e sgranate il cous cous con una forchetta. Mettete il cous cous in una terrina, lasciatelo intiepidire e poi conditelo con il pesto. Mettete in frigo in modo che si raffreddi del tutto.

Lavate e mondate le zucchine, tagliate le due parti terminali e poi tagliatele a dadini. In una padella mettete un filo d'olio a scaldare e poi fatevi rosolare l'aglio. Tostate per un paio di minuti i pinoli e poi aggiungete la dadolata di zucchine. Aggiustate di sale e portate a cottura le zucchine. Lasciate da parte a raffreddare.

Mettete in un pentolino dal fondo spesso il latte, il taleggio tagliato a pezzetti e il Parmigiano grattugiato e fate cuocere per circa 10 minuti, o finché non avrete ottenuto una crema (quando il taleggio si sarà sciolto, verificate la consistenza della salsa: se è troppo liquida, aggiungete 1-2 cucchiai di farina e lasciate addensare, cuocendo ancora per 5 minuti). Spegnete il fuoco, pepate e lasciate intiepidire, mescolando di tanto in tanto.

Quando tutti i vostri ingredienti saranno freddi, o almeno tiepidi (il cous cous sarà sicuramente ben freddo), potete comporre gli sformatini. Iniziate facendo in ogni piatto fate un letto di salsa al taleggio; poi riempite uno stampino da budino (o un altro piccolo contenitore di cui vi piaccia la forma, oppure un coppa pasta) di cous cous al pesto (compattandolo bene, in modo che lo sformatino stia poi in piedi) e capovolgetelo poi sul letto di salsa. Sopra e intorno allo sformatino mettete la dadolata di zucchine e pinoli ed utilizzate il resto della salsa al taleggio a guarnizione del piatto. Guarnite ancora con del basilico fresco.

Ci va solo un po' di pazienza per preparare tutti i composti e assemblare poi il tutto, ma la ricetta è molto semplice e il risultato di sicuro effetto, per gli occhi e per il palato.

 

225 pensieri su “Sformatini di cous cous al pesto genovese con zucchine saltate e pinoli su salsa di taleggio

  1. 😀 lo sapevoooooooooo!!! cercavo qualcosa di gustoso e sapido e questo piatto sifzioso con il taleggio (che io adoro) fa al caso mio!
    sai che qui a Roma le zucchine trombette non si trovano mai?? 🙁 quando qualcuno passa dalla Liguria ne faccio scorta.

    1. Chiedi e ti sarà dato!!! 🙂
      Ma davvero si fa fatica a trovarle là?! Qui adesso si trovano davvero facilmente, ma è anche vero che qui siamo mooooolto più vicini alla Liguria 🙂

  2. Il cous cous l’ho cucinato proprio l’altro giorno a casa per la prima volta è mi è piacuto davvero molto…segno anche la tua per la prossima volta 🙂

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