Toasted Cecchi Almonds And Pistachios Recipes

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TOASTED CECCHI, ALMONDS, AND PISTACHIOS



Toasted Cecchi, Almonds, and Pistachios image

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

1 (15-oz) can garbanzo (cecchi) beans, drained and rinsed
1 Tbsp olive oil, plus 3 tbsp
1 cup shelled pistachios
1 cup raw almonds
1 Tbsp sugar
1 Tbsp chopped fresh rosemary leaves
1 Tbsp chopped fresh thyme leaves
1 tsp coarse sea salt
½ tsp cayenne

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



Tangerine Sorbet with Vanilla Cream and Candied Pistachios image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

3 cups freshly squeezed tangerine juice
3/4 cup sugar
1 tablespoon Italian bitter liqueur, such as Campari, optional
3 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup shelled pistachios
3/4 cup whipping cream
1 vanilla bean, split lengthwise

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



Toasted Cecchi, Almonds, and Pistachios image

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

1 (15 ounce) can garbanzo beans (cecchi beans)
1 tablespoon olive oil, plus
3 tablespoons olive oil
1 cup shelled pistachios
1 cup raw almonds
1 tablespoon sugar
1 tablespoon chopped fresh rosemary leaf
1 tablespoon chopped fresh thyme leave
1 teaspoon coarse sea salt
1/2 teaspoon cayenne

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



TOASTED CECCHI, ALMONDS, AND PISTACHIO image

Categories     Nut

Yield 2 1/2 cups

Number Of Ingredients 9

1 (15-ounce) can garbanzo (cecchi) beans, drained and rinsed
1 tablespoon olive oil, plus 3 tablespoons
1 cup shelled pistachios
1 cup raw almonds
1 tablespoon sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 teaspoon coarse sea salt
1/2 teaspoon cayenne

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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