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    COUSCOUS “ALLA CARBONARA” with diced zucchini and fried eggs

    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!

    coucous egg zucchini

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    carbonara-couscous

    • 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 1½ 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.

    Fried zucchini

    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.

    coucous egg zucchini

    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

    stuffed zucchini

    PRINTABLE VERSION

    COUSCOUS “ALLA CARBONARA” with diced zucchini and fried eggs
     
    Print
    Prep time
    35 mins
    Total time
    35 mins
     
    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!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Couscous
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 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
    Instructions
    1. 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.
    2. 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.
    3. 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.
    4. COUSCOUS “ALLA CARBONARA” WITH DICED ZUCCHINI AND FRIED EGGS
    3.2.2925

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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