We went to the restaurant 'Nni Lausta, on the island of Salina, and got the recipes for some of their best dishes…
Arancini di couscous
For 6 servings
500 grams of couscous
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
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.