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Pea velouté soup with cut vermicelli

Introduction Dry peas are preferable for this recipe because during cooking they reduce to a cream and are sweeter than fresh peas. Moreover, as they do not have a skin around them, they are greener. Avoid cooking them on a high flame and use a saucepan with a non-stick bottom. Method In a non-stick aluminium saucepan brown the butter with the onion. Add the dry peas and pour on the quantity of...

Curry flavoured cous cous

Introduction Some doubts still remain as to the original meaning of the term “cuscus”, which derives from the Berber word “kuoskous”. Monsieur Léon Isnard, who considered the word to be a Frenchification of the expression rac keskes (in other words “to chop”),explains that “it is a phonetic derivation of the terms koskos, keuscass, koskosou, kouskous, ...

Timbale of Cous Cous with shellfish on a bed of vegetables and anchovy sauce

Introduction It is very important to buy very fresh shellfish, to keep it at a low temperature and to prepare it properly, to bring out the best of its quality. It is a good idea to cook it quickly, to prevent it from becoming chewy. Method Toast the Cous Cous in a pan with a little oil and pour on the boiling stock. Leave off the heat until the stock has been completely absorbed. Chop the garlic...