It's not just couscous. The Cascà alla Carlofortina is a dish that is difficult to find outside of Sardinia, or rather the Sulcis region, in the south-west region of the island, between Carloforte and the village of Calasetta. This dish is the main star of a self-dedicated festival, that of Cuscus Tabarchino, held every year in April in Carloforte. Its history has ancient roots. The population of these areas was in fact of Ligurian origin and between 1540 and 1738 colonized an area of Tunisia on the island of Tabarka. It’s from here the Arabic influences in Carloforte cuisine derive. There are different versions of this recipe: durum wheat semolina is mixed with various vegetables and legumes (winter or spring depending on the season), herbs and spices. Over time, pork meat has also been added (such as spare ribs for example). Let's find out how to prepare this dish.
The recipe for Cascà alla Carlofortina
Ingredients for 4 people
To prepare cascà alla carlofortina you'll need: 9 oz couscous, half a cabbage, 5 oz canned chickpeas ready (if you have them dried remember to put them in water overnight), 3 medium carrots, 1 onion, 1 small cauliflower, 2 artichokes (if it's in season), otherwise you can replace them with zucchini or potato and add for example peas and eggplant) 1 bunch of wild fennel, extra virgin olive oil as required, mix of powdered spices (coriander, cinnamon, star anise, cloves, nutmeg), salt.
Method
Put 1 cup of water on the heat with a tablespoon of extra virgin olive oil. Bring to the boil, then remove the pot from the heat and add the couscous. Let it rest covered so that it absorbs the water and swells. Add more oil (about 2 tablespoons) and stir. Once ready separate the grains with a fork and set aside. Chop the onion and sauté it in a pan with two tablespoons of extra virgin olive oil. Then add the sliced cabbage, carrots, cauliflower (and any other seasonal vegetables). Add water a little at a time to complete cooking the vegetables. Don't forget the wild fennel.