Cuscus agrigentino
Cuscus agrigentino is a dish of Arab origin that perfectly represents the culinary fusion of medieval Sicily. Prepared with semolina worked by hand and seasoned with fresh fish or seasonal vegetables, it is a masterpiece of the gastronomic tradition of the Valle dei Templi. Each Sicilian region has its own variant, but the Agrigento version remains the richest and most celebrated.
Preparation
- 1
Prepare the Cuscus agrigentino: place the semolina in a bowl and add lukewarm water gradually, working it with your fingers until you obtain small, evenly-sized grains. Let rest for 30 minutes.
- 2
In the meantime, prepare the topping: clean the vegetables and cut them into small dice. Slice the onion finely.
- 3
In a large pan, heat the oil and sauté the onion, then add the diced vegetables and peeled tomatoes. Season with salt and pepper.
- 4
Clean the fish, cut it into pieces and add it to the vegetable sauté. Cook everything for about 20 minutes.
- 5
In a cuscussiera (or, if you don't have one, in a fine-mesh colander positioned over a pot), pour the cuscus and allow the steam from the broth below to cook it for about 30 minutes.
- 6
Bring the fish broth to a boil in a separate pot and keep it hot during the cuscus cooking.
- 7
Once cooked, pour the cuscus onto a large plate and gradually moisten it with the hot broth, gently mixing with a fork to separate the grains.
- 8
Pour the fish and vegetable topping over the cuscus, gently mix and garnish with fresh parsley.
Chef's Tips
The secret to perfect Cuscus agrigentino is the manual working of the semolina and steam cooking. If you don't have a traditional cuscussiera, you can use a fine colander positioned over a pot of boiling broth.