teglio cooking
Cous Cous alla Valtellinese

Cous Cous alla Valtellinese

Tempo di preparazione
Preparation time
15 mins
2 People
  • 125 g of Buckwheat Cous Cous 

  • 50 g of thick-cut bresaola

  • 50 g of seasoned Bitto or Casera (net weight without rind)

  • 40 g of shelled pistachios

  • 1 pear

  • 1 lemon juice

  • A few sprigs of thyme4 tablespoons of extra virgin olive oil

  • salt and fresh black pepper from the grinder



Prepare the Cous Cous according to the instructions on the package and season it with 2 tablespoons of oil. After shelling it, transfer it to a bowl. Cut the bresaola into strips and the flaky cheese. Wash the pear, cut it into wedges, dip it in the lemon juice so that it does not oxidize and drain it; coarsely chop the pistachios and peel the thyme. Add all the prepared ingredients to the couscous and mix it well. Season it with the remaining oil, ground the fresh black pepper from the grinder and serve at room temperature.