Arancini di couscous

We went to the restaurant 'Nni Lausta, on the island of Salina, and got the recipes for some of their best dishes…



For 6 servings

500 grams of couscous
2 eggs
50 grams of Parmesan cheese
300 grams of a red ragu of fresh tuna and peas
1 litre of fish stock
200 grams of semi-aged Ragusan caciocavallo cheese
bread crumbs


Cook the couscous following instructions on package, replacing water with the fish stock. Let it cool and add an egg and Parmesan.

After preparing the ragu of fresh tuna and peas, add the diced caciocavallo cheese.

Create small balls with the couscous, with the size of small oranges, filled with the ragu sauce. Pass them in the flour, then in the beaten egg, then in the breadcrumbs.

Fry the balls in abundant oil until golden brown.

It goes perfect with a young red and full-bodied wine, like a Caravaglio.

click for recipe
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I am a Milan based photographer and journalist. My first love has always been publishing and over the last twenty years I've had a front row seat into the world of interior, fashion and design magazines. Whether as an editor, writer or on the back end of the camera I have witnessed the gradual decline of paper and the rising supremacy of touchscreens. Just like my personal journey switching from film to digital, I am now sharing my experiences and passions with you here.
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