The “carbonara” is a very popular recipe in Italy: Spaghetti or rigatoni seasoned with a soft egg cream thickened by the heat of the pasta, and diced fried bacon or guanciale. Yesterday, I “orientalise” the carbonara, preparing a couscous with the same egg cream, flavored with delicious diced zucchini. The result was excellent, here’s the recipe!
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- ½ lb (250 gr) couscous
- 5 lb (2,2 kg) zucchini
- 2 cloves of garlic
- 8 eggs
- ½ pint (250 ml) extra virgin olive oil
- 1 tbsp(10 gr) pecorino romano cheese
- 1 tbsp sweet paprika
- 2 tbsp green curry
- to taste minced fresh parsley
- to taste black pepper
- to taste table salt
ZUCCHINI
Take away the eggs from the fridge, which use below. Now, reduce 11/2 lb of zucchini into small cubes for the dressing of couscous. Then prepare, using the remaining zucchini, a second diced into bigger cubes of about 1/2 inch, to be used for the gasket. Put on the flame a saucepan with 2 cloves of garlic and 1 finger abundant of olive oil. Proceed until garlic is golden brown. Take out the garlic and fry the finely diced zucchini until they are golden brown, then drain them and let’s make them dry on a paper towel. Now, repeat the process with the zucchini cut into large dices, then making them stand to dry in a separate dish.
COUSCOUS
Pour into a saucepan the amount of water recommended in the package of the couscous and put it on the fire. Now, add into the water the green curry and the sweet paprika. When the water is boiling, pour the couscous and zucchini cut into small pieces, then we take away immediately the saucepan from heat mixing and compacting the couscous. Finally, let rest covered with the lid.
FRIED EGGS AND FINISHING
Mix 4 yolks lightly beaten with the warm couscous. Add the Pecorino Romano cheese, black pepper and a sprig of minced parsley, being careful not to thicken too much the yolks. Place quickly the couscous into the dishes, forming, 4 cylinders with round cutters (best 4-inch size). Pour in a pan 1 tbsp of olive oil and fry 4 eggs into egg rings of the same size of the ring cutters used to form the couscous, just to thicken a little the egg, maintaining them very soft. When the eggs are cooked, place them gently on the couscous. Sauté the diced zucchini in pan, just to warm. Finally, take away the dishes from the oven and decorate with zucchini, black pepper, 1 pinch of paprika, 1 pinch of chopped parsley. Serve immediately.
VEGETARIAN STUFFED ZUCCHINI with potatoes, shallots and goat cheese
PRINTABLE VERSION
- ½ lb (250 gr) couscous
- 5 lb (2,2 kg) zucchini
- 2 cloves of garlic
- 8 eggs
- ½ pint (250 ml) extra virgin olive oil
- 1 tbsp (10 gr) Pecorino Romano cheese
- 1 tbsp sweet paprika
- 2 tbsp green curry
- to taste minced fresh parsley
- to taste black pepper
- to taste table salt
- ZUCCHINI
Take away the eggs from the fridge, which use below. Now, reduce 11/2 lb of zucchini into small cubes for the dressing of couscous. Then prepare, using the remaining zucchini, a second diced into bigger cubes of about ½ inch, to be used for the gasket. Put on the flame a saucepan with 2 cloves of garlic and 1 finger abundant of olive oil. Proceed until garlic is golden brown. Take out the garlic and fry the finely diced zucchini until they are golden brown, then drain them and let's make them dry on a paper towel. Now, repeat the process with the zucchini cut into large dices, then making them stand to dry in a separate dish. - COUSCOUS
Pour into a saucepan the amount of water recommended in the package of the couscous and put it on the fire. Now, add into the water the green curry and the sweet paprika. When the water is boiling, pour the couscous and zucchini cut into small pieces, then we take away immediately the saucepan from heat mixing and compacting the couscous. Finally, let rest covered with the lid. - FRIED EGGS AND FINISHING
Mix 4 yolks lightly beaten with the warm couscous. Add the Pecorino Romano cheese, black pepper and a sprig of minced parsley, being careful not to thicken too much the yolks. Place quickly the couscous into the dishes, forming, 4 cylinders with round cutters (best 4-inch size). Pour in a pan 1 tbsp of olive oil and fry 4 eggs into egg rings of the same size of the ring cutters used to form the couscous, just to thicken a little the egg, maintaining them very soft. When the eggs are cooked, place them gently on the couscous. Sauté the diced zucchini in pan, just to warm. Finally, take away the dishes from the oven and decorate with zucchini, black pepper, 1 pinch of paprika, 1 pinch of chopped parsley. Serve immediately. 
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