Artemisia Restaurant

Among the specialties offered by the chef Daniele Zennaro, do not miss the spaghetti cooked in black tomato sauce served with fresh oregano and shrimps, the sliced beef with artichokes and licorice sauce and, finally, the oven-baked fish of the day with extra-virgin olive oil.

GLUTEN FREE FRIENDLY
Gluten free products are available on request.

Chef's Recipe

Cauliflower couscous with turmeric sauce and peppermint cherry tomatoes

Ingredients (4 people)
- cauliflower  700g
-  white onion  100g
- cherry tomatoes  500g
- peppermint   4 sprigs
- turmeric powder  20g
- extra-virgin olive oil
- fleur de sel

Wash the vegetables. Peel the onion and chop it coarsely, separate all the cauliflower florets keeping aside the central core. Cut into slices the cherry tomatoes and put them to drain. Remove the stems from the cauliflower florets and add them to the central core cut into pieces.
Cook the onion in 30g olive oil and turmeric powder, add the cauliflower scraps. Cover up halfway with warm water and let overcook. Put it in a blender and mix until you get a thick cream. Filter through a sieve and keep warm. Mix the raw cauliflower florets until you get a grain similar to a classic semolina couscous.
Place it in a bowl and add salt and olive oil. Cook in the microwave at full power for 25 seconds. Remove the foil and fluff the couscous with a fork.  Marinate the tomatoes with olive oil, salt and peppermint cut into julienne.

Divide the cauliflower couscous into 4 ramekins slightly greasy and keep it warm in a bain-marie. Heat the turmeric cream and place it at the center of the plate. Spill over the couscous and garnish with the marinated cherry tomatoes. Complete with mint and a drizzle of olive oil.