Cuscusu di pistachi
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Cuscusu di pistachi
  Nuts    Italian    Malgieri  
Last updated 6/12/2012 12:53:57 AM. Recipe ID 15836. Report a problem with this recipe.
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      Title: Cuscusu di pistachi
 Categories: Desserts, Nuts, Italian, Malgieri
      Yield: 10 Servings
 
MMMMM--------------------FOR SEALING THE PAN-------------------------
      1 c  All-purpose flour
    1/2 c  Water

MMMMM--------------------------COUSCOUS-------------------------------
      1 c  Couscous, not instant
      3 c  Water

MMMMM------------------FLAVORING & 2ND STEAMING-----------------------
      1 tb Water
    1/2 ts Salt
  1 1/2 c  Shelled green pistachios
           - unsalted and very green
      1 ts Almond extract
      1 ts Cinnamon
    1/4 c  Almond oil
           -=OR=- Mild vegetable oil

MMMMM-------------------------FINISHING------------------------------
    1/2 c  Sugar
      2 tb Water
    1/4 c  Confectioners' sugar
      1 oz Semisweet chocolate
           - finely grated
           Candied cherries
           -=OR=- Other Candied Fruit
           - (to garnish)
 
  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 additions,
  working it in by rubbing it and the couscous together with the
  fingertips. Return the water in the bottom pan to a simmer, and line
  the couscousiere again with the dampened cheesecloth. Add the
  seasoned couscous to the couscousiere, cover and steam 15 minutes.
  Remove the couscous to the roasting pan, spread out with a fork,
  without compressing the mixture, and leave uncovered until cool. To
  finish the couscous, bring the sugar and water to a boil, stirring to
  dissolve all sugar granules, and cool the syrup. Work the cooled
  couscous between the palms of the hands again to separate the grains
  and toss in the syrup in 5-or-6 additions, fluffing the couscous with
  a fork. Allow the couscous to dry uncovered, several hours, in a cool
  place, fluffing it with a fork occasionally, until all the grains are
  separate. For advance preparation, cover tightly with plastic wrap
  and refrigerate up to several days. To serve, fluff up with a fork so
  the grains separate well and mound the couscous on a platter.
  Sprinkle the couscous evenly with the grated chocolate, then the
  confectioners' sugar. Decorate with no more than 5-or-6 pieces of the
  candied fruit.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 15836 (Apr 03, 2005)

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