Cascà di Carloforte Recipe
Carloforte-style Sardinian couscous with chickpeas, fava beans, cabbage, cauliflower, fennel, and warm spices.
Ingredients
Base
Vegetables
Legumes
Seasonal Vegetable
Seasoning
Spices
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Instructions
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Prepare the couscous. Bring 250 ml of water to a boil with a tablespoon of olive oil and a teaspoon of salt. Remove from the heat, pour in the couscous, and stir constantly to prevent lumps. Cover and let it sit for 5 minutes until the grains have absorbed the water.
Tip: Stirring from the start is the key to fluffy couscous. If you dump it all in at once and walk away, you will get a solid block. -
Fluff the couscous with a fork. Add two tablespoons of olive oil, stir well, and return to low heat for 2 to 3 minutes. Continue fluffing with the fork to separate the grains. Transfer to a wide serving plate.
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In a wide, heavy-bottomed pan or casserole, heat two tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 4 minutes.
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Add the sliced savoy cabbage, carrot rounds, cauliflower florets, and chopped wild fennel to the pan. Cook over medium heat, adding hot water a ladle at a time as needed to prevent sticking. Cook until all the vegetables are tender, about 15 to 20 minutes. Season with salt only at the end.
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While the vegetables cook, boil the chickpeas and fava beans separately in salted water until tender. Drain and season with marjoram and a pinch of salt.
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In a separate pan, heat two tablespoons of olive oil with the garlic clove. Add the eggplant (or zucchini or artichokes) cut into chunks and cook for about 20 minutes until soft and lightly golden. Season with salt.
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Combine everything: toss the cooked vegetables, chickpeas, and fava beans with the couscous on the serving plate. Dust with the mixed spices, a pinch of cinnamon, and the ground clove. Serve warm.
Storage & Meal Prep
Cascà is best served warm, soon after making it. Leftovers keep well in the fridge for up to 2 days. Reheat gently with a splash of water, stirring to break up the couscous.
Variations
- With Artichokes Instead of Eggplant: In spring, replace the eggplant with 3 artichokes trimmed and cut into wedges. Cook them with the other vegetables until tender. This is the version many Carloforte families prefer.
- With Zucchini: In summer, swap the eggplant for 3 medium zucchini cut into rounds. They cook faster than eggplant, so add them a few minutes after the other vegetables.
- With Sausage: Some Carloforte households add crumbled sausage to the vegetable base. Brown 200g of fresh Sardinian sausage with the onion before adding the other vegetables. This turns the dish from vegetarian to a hearty meat-and-grain plate.
FAQ
What is cascà?
Cascà is a couscous dish from Carloforte, on the island of San Pietro off the southwest coast of Sardinia. It reflects the Tabarkin community's North African link and is made with couscous, seasonal vegetables, chickpeas, fava beans, and warm spices.
Is cascà really Sardinian?
Yes and no. It is Sardinian in the sense that it comes from Carloforte, which is part of Sardinia. But the dish itself reflects the Tabarkin community's North African heritage. In Carloforte it is considered a local signature dish and is served at festivals and family gatherings. It sits at the intersection of two food cultures rather than belonging squarely to either one.
Can I use regular couscous instead of quick-cooking?
Yes. Regular couscous just needs to be steamed rather than soaked in boiling water. Steam it over the vegetable pot for about 15 minutes, fluffing it with a fork between steaming sessions. The result is slightly lighter and more separate grains.
What vegetables should I use?
The original recipe is flexible: eggplant, zucchini, or artichokes, depending on the season. The base vegetables that are always present are savoy cabbage, carrots, cauliflower, and wild fennel. The legumes are chickpeas and fava beans. Do not try to use all optional vegetables at once. Pick one based on what looks good at the market.
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The Story Behind This Dish
In Carloforte, cascà is Sardinian and Tabarkin at the same time. I treat it as a vegetable couscous first: the grains need to stay separate, and the vegetables need to taste cooked rather than boiled flat.
I prepare the couscous. I bring 250 ml of water to a boil with a tablespoon of olive oil and a teaspoon of salt. I remove from the heat, pour in the couscous, and stir constantly to prevent lumps. I cover and let it sit for 5 minutes until the grains have absorbed the water. I fluff the couscous with a fork. I add two tablespoons of olive oil, stir well, and return to low heat for 2 to 3 minutes. I continue fluffing with the fork to separate the grains. I transfer to a wide serving plate.
In a separate pan, I heat olive oil with the garlic clove. I add the eggplant, zucchini, or artichokes and cook until soft and lightly golden. I combine the vegetables, chickpeas, and fava beans with the couscous on a wide plate. I finish with the spice mix, a pinch of cinnamon, and clove, then serve it warm.
Part of: The Sardinian Kitchen
Related: Sardinian Ingredients Guide | Whole Grain Recipes
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