Cavicionetti Allabruzzese 2 Not Wgarbanzo Beans Recipe 445

CAVICIONETTI ALL'ABRUZZESE RECIPE - (3.8/5)

Steps:

• Prepare the filling: Heat the Marsala in a non-reactive pan. In a mixing bowl, combine the nuts, cinnamon, and chick pea puree. Add enough hot Marsala to obtain a thick but not stiff cream. Add the chocolate and stir until the chocolate melts. Add the sugar, candied fruit, and lemon rind. Refrigerate at least 20 min¬utes or longer. The filling can be prepared the day before. Prepare the dough: Combine the wine, water, and oil in a food processor. Process a few seconds and start adding the flour and baking powder. Stop as soon as a ball forms on the blades. Turn the dough onto a floured work surface and knead IS minutes, adding more flour if necessary. The dough should be a little stiff but pliable. Cover with a bowl and let rest IS minutes. Roll out the dough as thinly as possible. (This can be done with a pasta machine, stopping before the last notch.) Cut the dough into 4-inch circles. Reuse the scraps by re-rolling them into the remaining dough. Place 1 tablespoon of the filling on each circle. Run a wet finger around the edge of the circle, fold the dough over to form a half moon, and press edges firmly to seal. Keep the finished pastry on a tray lined with kitchen towels. Heat the oil to the smoking point and fry pastries, without crowding the pan, until golden brown. Drain on paper towels. Mix the confectioner's sugar and cinnamon together and dust them with the mixture. Cavicionetti can be served hot or cold. NOTE: these pastries can also be baked at 375 degrees Fahrenheit for 35 minutes. A puree of Chestnuts, although less traditional, is a good substitution for chickpeas.

SIMPLE GARBANZOS

Steps:

• In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.

FUSILLI WITH GARBANZO BEANS

Steps:

• Cook pasta as label directs.
• Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
• Add onion and cook, covered for 5 minutes, stirring often.
• Stir in garlic and oregano and cook for 30 seconds.
• Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
• When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
• Drain pasta; return to saucepot.
• Add spinach, bean mixture and reserved cooking water; toss gently to combine.
• Notes: I usually use the large corkscrew pasta istead of fusilli.
• Actually, I've made it with several kinds of pasta--whatever I have on hand.
• Even egg noodles worked fine.
• Strangely, fusilli was my least favorite pasta to make this with.
• Also, I use the chopped garlic that comes in a jar.
• And thawed, frozen spinach works fine--you'll need much less of the reserved water.