Couscous Pesto Bake with Creamy Taleggio Sauce

Couscous Pesto Bake with Taleggio Sauce

Category: Main Dishes
Servings: 4

Ingredients

Instructions

1. Prepare the Pesto: Start by making the pesto. Place fresh basil in a mortar and pestle (or use a food processor). Add the pine nuts, pecorino, and a pinch of coarse salt. Gradually pour in olive oil, blending until smooth. Set aside.

2. Cook the Couscous: In a large bowl, pour the hot vegetable broth over the couscous. Add a pinch of salt and black pepper to taste. Cover and let the couscous steam for about 5-6 minutes. Once the couscous has absorbed the broth, fluff it up gently with a fork to separate the grains.

3. Make the Taleggio Sauce: Cut the Taleggio cheese into small cubes and place them in a saucepan. Add the whole milk and heat over low heat, stirring constantly, until the cheese is melted and the sauce is smooth. Stir in the grated Grana Padano and season with freshly cracked black pepper. Set aside.

4. Assemble the Dish: On a serving plate, pour a small amount of Taleggio sauce in the center, spreading it in a circular pattern to create a mirror effect. Place a round mold (such as a pastry ring) on top of the sauce. Gently spoon the prepared couscous into the mold, pressing it down with a spoon to compact it. Let it sit for a moment to settle, then carefully remove the mold.

5. Serve: Drizzle the remaining Taleggio sauce around the couscous. Garnish with fresh basil leaves and toasted pine nuts for an extra burst of flavor.

6. Enjoy: Serve your couscous pesto bake warm as a flavorful and satisfying main dish. It pairs wonderfully with a light salad or roasted vegetables for a complete meal.

Nutritional Information (per serving)

Note: Values are approximate and may vary based on exact ingredients used.

This Couscous Pesto Bake with Taleggio Sauce is a delightful fusion of rich flavors, combining the aromatic freshness of pesto with the creamy indulgence of Taleggio cheese. It’s perfect for a cozy dinner or a special occasion.