Ingredients for 4 people
1 Robiola Osella with Artichoke and Thyme
30 g of precooked couscous
10 anchovy fillets in oil
extra virgin olive oil
baby spinach leaves for serving
Place the couscous in a bowl, dress with two teaspoons of oil and pour over 60 ml of boiling water with a pinch of salt; cover and leave to soften for ten minutes, then break up the couscous with a fork and leave to cool.
Cream the Robiola with Artichoke and Thyme with 2/3 of the couscous and the roughly chopped anchovies.
Shape into small bowls and roll in the remaining couscous; arrange them on the spinach leaves and complete with a pinch of chilli pepper.