Cuscusu Di Pistachi
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 2 tb Water
- 1/4 c Confectioners' sugar
- Rub
- 1 c Couscous, not instant
- 1/2 ts Salt
- 1/2 c Sugar
- 1 ts Almond extract
- 3 c Water
- 1 c All-purpose flour
- 1 1/2 c Shelled green pistachios unsalted and very green
- 1/2 c Water
- 1 oz Semisweet chocolate finely grated
- 1 tb Water
- Candied cherries =OR=- Other Candied Fruit (to garnish)
- 1/4 c Almond oil =OR=- Mild vegetable oil
- 1 ts Cinnamon
Contains
GlutenMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
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- Couscous is normally a savory dish found in Morocco. This unusual dessert version is the specialty of a small convent in Sicily.
- FIRST PREPARE THE PAN for steaming the couscous: For the sealing dough, mix the flour and water together in a bowl and scrape onto a floured work surface. Knead briefly to form a rough, sticky dough, adding a tablespoon or 2 of flour if necessary. Roll into a rope as long as the circumference of the bottom pan and apply the dough to the rim of the pan. Add water to the pan so that the water is below the bottom of the couscousiere or colander and press the couscousiere into place. Bring the water to a boil on high heat, until steam is escaping freely through the perforations, then lower to a simmer, so that the steam escapes very gently. While the water is coming to a boil, prepare the couscous to be cooked: Place the grain in a bowl and add the water. Swish the water through the grain with the fingers of one hand splayed apart, "raking" through it. Tilt the bowl and drain away excess water. Set aside for 5 minutes. Line the couscousiere with a dampened napkin or cheesecloth and add the grain. Cover and steam 15 minutes. While the grain is cooking, prepare the flavoring. Half fill a saucepan with water and add the pistachios. Bring to a boil; drain in a strainer. Pour the pistachios onto a towel, fold the towel over them and rub to loosen skins. Separate pistachios from skins, going over them carefully. Combine the freshly blanched pistachios, extract and cinnamon in a food processor bowl and process for 2-3 minutes, until very finely ground and starting to become pasty. Add the oil, 1 tablespoon at a time, and continue processing mixture to a smooth paste, stopping the machine and scraping the inside of the bowl 3-or-4 times. Reserve pistachio paste. After the couscous has steamed 15 minutes, remove it from the couscousiere in the cheesecloth and put it in a large, non-reactive roasting pan. Spread it out with a fork and let cool. Combine the salt and water and work it into the cooled couscous, raking it through with 1 hand. Add the pistachio paste in 3-or-4 additio
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
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Saucepan
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Steamer
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Roasting tin
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Mixing bowl
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Food processor
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Grater
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Sieve
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Colander