Mario Cimino, Executive Chef at Dama Dama Restaurant in Monte Argentario, has a delicious recipe to propose: a Couscous pie with fish delicacies!
INGREDIENTS FOR 4 PEOPLE:
- 280 gr couscous
- 350 cl vegetable broth
- 4 fresh scampi
- 4 fresh pawns
- 1 medium-sized cuttlefish
- 2 small squids
- 200 gr mussels
- Thyme, parsley, carrots, celery, white onion, garlic, bay leaves
- Extra virgin olive oil (to taste)
- Salt and pepper (to taste)
Prepare a broth with the fresh vegetables, then boil it. While it boils, shell the couscous with a fork and olive oil. As soon as the broth begins to boil, lower the heat and pour in the shelled couscous, and stir continuously with a fork. As soon as the broth has disappeared, turn off the heat and cover the pan well so that no air is released, allowing the couscous to cook.
Meanwhile, prepare the fish stew: shell the prawns and the scampi and use them to prepare a delicious broth; cut the squids and cuttlefish into julienne strips; open the mussels with a bay leaf and a clove of garlic.
As soon as everything is ready, in a pan add a trickle of olive oil and a clove of garlic that you will soon remove, heat up and sauté all the fish. Simmer with white wine, add the fish stew and the cooking liquid from the mussels. Season and set aside.
At this point the couscous is ready: shell it once again with a fork and season it. Use a spoon to fill some aluminum molds (for donuts) with the couscous, flip them over on the center of the plates, and finally set the fish stew in the middle of the couscous pies.
About the Chef
Mario Cimino defines himself as an extroverted, eclectic and innovative Chef, who does not forget about the origins of the healthy Mediterranean cuisine.
“My cuisine is about simplicity and passion at the same time… Cuisine must astonish you with simplicity! I propose high-level Mediterranean Cuisine with refined quality, following new tendencies and innovations that often work perfectly with tradition. The objective of my passion in the kitchen is to create “culinary works of art” capable of surprising those who taste with their mind and their senses.”