Name: Cuscussù (Couscous)
Cuisine: Italian
Ingredients: a variety of vegetables, including onion, cabbage, celery, carrot, spinach, beet and others; 1 egg yolk; 1 hard-boiled egg; 1 chicken liver; 300 grams (about 10-½ ounces) of coarse-grained semolina; 150 grams (about 5-¼ ounces) of lean boneless veal; 750 grams (about 1-⅔ pounds) of veal brisket

Couscous is a dish of Arab origin, which the descendants of Moses and Jacob, in their peregrinations, have carried around the world. But who knows how many and what kind of modifications it has undergone in its travels. Nowadays it is used as a first course by the Jews of Italy, two of whom were kind enough to let me taste it and see how it is done. I then made it again in my own kitchen as a test, and can therefore guarantee its legitimacy. However, I cannot guarantee I shall make you unde