The Cascà is another traditional dish of Carloforte which has its origins in the Tabarka cuisine. It is a variant of the famous couscous, a traditional North African dish.

The dish is based on a semolina grain preparation, steamed and seasoned with vegetables and chickpeas. Its preparation is simple if you use ready-to-cook semolina and a couscous steamer. While the semolina is being prepared, saute’ a variety of vegetables cut into small pieces: cauliflower, onions, carrots, eggplant, and zucchini.  When the vegetables are tender, add boiled, drained chickpeas and season to taste.  When the semolina is cooked, combine with the vegetables. Best served warm.

Link to Article - CASCA, THE DELICIOUS CARLOFORTE COUSCOUS


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