| 1 kg durum wheat semolina for couscous or pre-cooked couscous | |
| 2 kg pork (belly with rind and one or two pig's trotters) | |
| 2 medium onions | |
| 3 carrots | |
| 1 celery stalk | |
| 2 broccoli heads (about 3-4 kg total) | |
| 15 bay leaves | |
| 500 g tomato passata | |
| Salt to taste | |
| Sugar to taste | |
| Black pepper to taste | |
| Cinnamon to taste | |
| Ginger to taste | |
| Curry to taste | |
| Chili pepper to taste | |
| Olive oil to taste |
Traditional Trapanese recipe: steamed couscous in a cuscusiera, served with a rich pork, broccoli and spice broth, garnished with fried broccoli.
| 1. | IMPORTANT: YOU NEED A CUSCUSIERA (couscous steamer). In standard kitchens, a steamer pot with holes is used (so-called French pot). In Trapanese cooking, a terracotta pot is placed on the mother pot and sealed with a flour paste. STEP 1 - PREPARING THE SEMOLINA Using a jug of water, pour small amounts of water onto the semolina and with a rotating hand movement, shape the semolina into granules. Be careful: add water in small amounts. The grains will absorb the water but the semolina must never be too wet; if too wet, add more semolina. If using pre-cooked couscous: moisten all the semolina with a glass of water and mix. Spread the prepared couscous on a cloth to dry. STEP 2 - THE BROTH In a large enough pot, add the ingredients cut into small bite-sized pieces: the pork (leave the trotters whole), broccoli, onion, carrots, celery, and tomato passata. Cover with water and add salt, sugar, pepper, cinnamon, ginger, curry, and chili pepper. Bring to a boil and cook until the pork becomes tender. Taste during cooking and adjust seasoning as needed. STEP 3 - COOKING THE SEMOLINA In a large bowl, pour the semolina and add a finely chopped onion, some broccoli florets, salt, pepper, cinnamon, chili pepper, ginger, curry, and plenty of oil so the couscous is well moistened when mixed. In the steamer pot (cuscusiera): place bay leaves on the bottom, cover with the seasoned couscous. After one layer, add more bay leaves until complete. Fill the mother pot halfway with water and add a glass of oil (this prevents the water from boiling over). Place the cuscusiera on top and bring to a boil. When you see steam coming through the semolina, lower the heat and cook for about 2 hours for fresh semolina or about 30 minutes for pre-cooked. STEP 4 - FRIED BROCCOLI Boil the broccoli in lightly salted water until slightly tender, drain and let cool. Once cool, coat in flour and fry in a pan with olive oil. STEP 5 - SOAKING THE COUSCOUS In a terracotta bowl ("mafaradda") or a steel or plastic bowl, pour the cooked couscous, remove all bay leaves, and add the hot broth. Mix well to let the couscous absorb the broth. When you see some broth seeping from the edges, the couscous is sufficiently soaked. Cover with a cloth and then a wool blanket to retain heat. After two hours of resting, it can be served. Add more broth if needed. Top with fried broccoli and enjoy. Buon appetito! |
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