I do not particularly like meat,
leafing through one of the many newspapers about cooking, I found this recipe
I would call great.
I go crazy for the cous cous,
for pesto alla Trapanese and pistachios .
A second dish that you’ve  to try … scenically beautiful,
amazing taste!

Recommended wine:
Alto Adige Pinot Noir San Michele Appiano,
a wine with good length, elegant and balanced.

And now … LIGHT THE FIRES!

INGREDIENTS:

-4 Slices of veal

-1 / 2 cup of cous cous

-10 cherry tomatoes

-1 Sprig of basil

breadcrumbs to taste

-flour qb

-A Handful of pistachios already shelled

-2 eggs

-50g Ricotta salata

-Oil Evo qb

-Salt and pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

First prepare the cous cous
and here comes the teaching of my mother-in-law Magdi.
The cous cous should not be soaked in the broth but steamed,
lay it on the baking tray in the oven, salt it and put a little oil,
flip it with a fork, add
very little hot water and continue to crush with a fork,
At this point, turn the couscous between your hands open,
as if they were a millstone,
I take a little cous cous and turn,
a little bit more and turn again dropping the pan.
After that you will have worked for about 5 minutes
put it to steam for 15 to 20 minutes,
the cous cous should not be a jelly … but must appear grainy.
Now rinse the tomatoes, cut them in half and remove the seeds, put them in a blender
together the ricotta, basil, blend, adding a little olive oil in order to obtain a creamy pesto.
Season the couscous with half of the pesto and mix thoroughly.
Prepare the breading by putting in a blender bagels or bread crumbs and pistachios.
Beat the slices, roll them in flour and then in egg and finally in breadcrumbs prepared.
Arrange the slices on a sheet of baking paper and place the couscous in the center,
Roll them up on themselves and Stop them with toothpicks.
In a pan heat a little olive oil,
arrange the meat and brown on both sides, then continue cooking
in the oven at 170 ° for circa20 minutes.
Remove from the oven, let cool,
cut into slices and serve on a dish where you lies the remaining pesto.

Et voila a second really appetizing!