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ancient times sweets were made using only honey, eggs,
dairy products and fruit, which in the end made them dull
and monotonous in spite of the variations that could be
achieved by adding various spices.
This is why cereals in the form of flat bread started
to be used.
They were based on wheat, millet, barley and rice and
accompanied the various ingredients with neutral bases.
Recipes of this type can still be found in Arab cookery,
whilst in countries facing the northern Mediterranean
they developed into pies and tarts.
Winter is the season of pomegranates and a typical Moroccan
recipe combines couscous and processed semolina. In Europe
this is generally used with meat or fish but which it
can also act as a neutral base for pomegranate and walnuts,
creating an entirely new pudding, even though it is the
forerunner of the fruit pie.
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Ksaksu
bel Rumman
Couscous with
pomegranate and walnuts |
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200 g./7 oz. dry lentils
- 1 red onion - 1 clove of garlic - 4 ripe tomatoes -
6 tablespoons of olive oil - 1/2 teaspoon of cumin seeds
and 1/2 chopped coriander - pepper - salt.
Soak the lentils in water
for 12 hours, drain and boil in salted water.
Gently simmer onion in 4 tablespoons of oil in a casserole
dish, add drained lentils, moisten with cooking liquid,
season with pepper and simmer for 15 minutes covered.
Gently fry chopped garlic and sieved tomatoes separately
in the remaining oil, add spices, freshly ground pepper,
salt and allow sauce to thicken. Serve lentil soup in
center of a ring of pilaf rice, decorate with sauce.
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Dulcedo
Santa Margherita
This is the dessert
wine produced by Santa Margherita. White, with an
especially golden color and a warm hint of honey
and vanilla; intense, clear-cut and pervasive bouquet.
Rich and dense on the palate, it leaves a firm impression.
Serve cool at:
8° - 10° C.
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