Vegetable cous cous with fish balls
by
14 recipes
Amuse bouche 17 ingredients
ingredients
servings
4
Courgette
1 unit
Potatoes
100 grams
Shallots
1 unit
Water
to taste
Iodized salt
to taste
Black pepper
to taste
Mussels
4 grams
Garlic
1 wedge
Parsley
1 sprig
Chili pepper
1 gram
White wine
50 grams
Extra virgin olive oil
to taste
Wholemeal sandwich bread
1 slice
Butter
50 grams
Anchovies in oil
6 fillets
Worchester sauce
2 spoons
Extra virgin olive oil
30 grams
Lemons
2 unit
starters from Italy
Amuse bouche 17 ingredients
Amuse bouche 17 ingredients
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An amuse bouche where they hide as many as 17 ingredients!
preparation
step 1
Starting from the preparation lemon dellolio, by grating the rind of the lemon oil to make it flavor (more zest're best in the oil is).
step 2
Prepare the toasted bread: melt the butter together with the chopped anchovies drained. arlo cool in the freezer and when it begins to thicken attach with Worcester sauce. Place in the refrigerator.
step 3
Remove the crust from the sandwich bread and cut it into cubes of 1 cm per side. Toast them in the oven at 190 degrees for 10 minutes.
step 4
Far open the mussels in a pan with oil, chilli, garlic, parsley. When I open deglaze with the white wine and remove from heat. Shell them all.
step 5
For the soup: chop a shallot and sauté in olive oil extra virgin. Chop the zucchini and potato, add the shallots and add acclimatize.
step 6
Cook until the vegetables are soft and mix all together, with salt and pepper.
step 7
Dial lamuse bouche: fill half a transparent cup with the soup. Complete with a mussel, a toast smeared with allultimo dacciuga butter and the lemon oil drops.
