Toasted Cecchi Almonds And Pistachios Food

TOASTED CECCHI, ALMONDS, AND PISTACHIOS

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

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.

GIADA'S CECI, PISTACHIO AND ALMOND MIX

Steps:

• Preheat oven to 375degrees F.
• Place garbanzo beans on a baking sheet.
• Drizzle with 1 T olive oil and toss to coat thoroughly.
• Spread the beans in a single layer.
• Bake until dark golden--about 40 minutes.
• In a small bowl, combine the seasoning ingredients (sugar, rosemary, thyme, sea salt and cayenne) with 3 T olive oil.
• Remove the beans from the oven and combine with the pistachios and almonds.
• Pour the seasoning mixture over the beans and nuts and toss to coat thoroughly.
• Return mixture to the baking sheet and spread into a single layer. Bake for 10 to 15 more minutes.
• Let cool and serve (or store).