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New Year

A very quiet December 31. A toast for lunch with some friends and an afternoon of "home cinema", then a relaxed and informal dinner.

Just to emphasize the informality of the evening, I prepared a simple dish and, say, a little alternative to the sausage with lentils!

Oops, almost forgot ... the Bream Careless sends his Best wishes for a happy 2011 to all friends, to cook always those who are beginners, those who try to ... and of course those who eat, otherwise we would do what?

Cous-cous with shrimp Year

fresh prawns

cous cous-baked

cherry tomatoes fresh

tomato

white onion

celery (stalks and leaves)

dried tomatoes

lemons in salt

lemon juice

garlic

fresh mint

yogurt

oil

salt, pepper

parsley

Remove the shell of the shrimp tail (at least five or six per diner if you expect this to be the "main dish" dinner, three if there is another second) and remove the black strand, keeping the head intact and quickly rinse. Straighten the basket from just inside the steam hovering above water flavored with a few leaves of celery, a tablespoon of lemon juice and a few grains of salt.

Thinly slice the spring onions and a stalk of celery cut into fine cubes, crush a clove of garlic, chop some fresh mint leaves, cut into thin slices a couple of well-dried tomatoes, rinsed of salt retention. Reduce the cherry tomatoes into small pieces and leave them to lose water in a colander.

Heat a little oil in a pan, add onions, celery, garlic, dried tomatoes and fry, shortly after joining the cherry tomatoes and sun-dried tomatoes and cook about 5 minutes. Combine one or two slices of lemon in salt quickly rinsed to remove excess salt (leave them whole as well, so they "melt" in cooking, leaving their particular flavor).

Then add the tomato puree and simmer on gentle heat for about 20 to 25 minutes.

Prepare the couscous as described on the package (remember to always add a little 'oil or butter to water or broth).

Now light a fire under the pot with the shrimp to steam, when the water starts to simmer cover with a lid and cook for no more than five minutes.

shelling the couscous in a large pot and then form a mound the center.

Whisk the sauce with a tablespoon of yogurt and season with pepper, mint and parsley, then form a crown around the couscous.

Finally remove the shrimp with tongs from the steam basket and place them in an appropriate way over the plate.

Serve immediately.

Since it was the evening of December 31, I could not accompany this dish bubbles. So here is a Prosecco di Valdobbiadene Superiore di Cartizze, in my opinion a wonderful Italian sparkling wine produced in a small hilly area of \u200b\u200bthe province of Treviso. Area, on the other, I strongly suggest you visit.