Saturday, February 06, 2010
il couscous alla Trapanese
The proper Trapanese housewife disdains the precooked variety for the unprocessed, and sets great store by her ability to execute the 'ncocciata: swirling the rough-ground semolina grains around with one hand in a wide ceramic basin called a mafaradda, she uses the other hand to sprinkle it with just enough water so the individual grains gather into loose but not lumpy clusters." -Mary Taylor Simeti, New Your Times
For every handful of semolina, one spoon of salted water is added.