Involtini of zucchini with couscous of prawns and mushrooms
The days go by, the months go by and when we we want to give an account we are preparing the Christmas holidays and with them, concluding a new year. In some cases, I hope many, it will have been a good year, perhaps in the majority and because of the long suffering of the crisis, regularly and unfortunately in one or another, bad. But the most important thing is that we are still here, sharing recipes and telling us some little things about our lives, because in the end we should never forget that the only important thing is to live.
And I do not roll up anymore, but I'm still with the roll hahaha Today I show you a light dish, fresh, full of flavor and very rich. I have called it "involtini" because of that of the form, because it has no Italian connotation beyond the name. The presentation seemed nice to me.
You can serve them as an appetizer, starter or accompaniment; in any case they are delicious.
INGREDIENTS:
- 2 courgettes
- 250 gr of prawns
- 150 gr of mushrooms (Shitake, mushroom, nameko, thistle mushroom ...)
- 2 or 3 cloves of garlic
- 200 gr of cous cous
- 200 ml of water
- salt
- extra virgin olive oil
- a little butter
ELABORATION:
We wash the zucchini well and with the help of a mandolin or a knife and good pulse; -) cut strips lengthwise, making sure they are thin.
Let the zucchini strips lightly and put them in a flat dish, next to each other . We cover with film and the we cook in the microwave for 2 minutes at maximum power.
You can also roast them on a grill or pan (moisten the bottom of the pan with a few drops of oil) until the zucchini strips are soft and manageable, but firm.
And if you like the oven, you just have to spread the strips on the tray, add a few drops of oil on top and bake them at 180º, about 10 minutes. Preheat the oven beforehand.
While the zucchini is being made, we boil the water, adding a little oil and salt. Remove the bowl from the fire and pour the cous cous . Stir and let stand 3 minutes.
Add a little butter and put the bowl back on low heat for 2 or 3 minutes, stirring regularly with the fork. We reserve.
We remove the heads and the skin to the prawns.
We clean the mushrooms and we cut the largest ones.
We put a teaspoon of olive oil in a pan, add the cloves of garlic, chopped and chopped into small squares and when they begin to take color, add the prawns and then the mushrooms. Let's sauté lightly.
We stir well a couple of minutes over high heat until they are at their point.
Mix the cous cous with prawns and mushrooms with garlic.
We cross two zucchini strips and fill with the mixture , close with a toothpick.
