Toasted Cecchi Almonds And Pistachios Recipes
TOASTED CECCHI, ALMONDS, AND PISTACHIOS
Yields 2 1/2 cups
Provided by Giada De Laurentiis
Categories appetizer,Legumes,nuts,Party Favourites,snack
Time 50m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF.
- Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes.
- Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls.
TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
- For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
- For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
- To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.
TOASTED CECCHI, ALMONDS, AND PISTACHIOS
Make and share this Toasted Cecchi, Almonds, and Pistachios recipe from Food.com.
Provided by MsKittyKat
Categories Beans
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes.
- Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer.
- Bake for 10 more minutes.
- Let cool slightly and place in serving bowls.
Nutrition Facts : Calories 1019.5, Fat 74.7, SaturatedFat 8.1, Sodium 1627.2, Carbohydrate 68.5, Fiber 19.4, Sugar 11.5, Protein 30.9
TOASTED CECCHI, ALMONDS, AND PISTACHIO
Steps:
- Preheat the oven to 400 degrees F. Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes. Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls.
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