Cuscusu Di Pistachi

Title: CUSCUSU DI PISTACHI

Categories: Desserts, Nuts, Italian

Yield: 10 servings

--FOR SEALING THE PAN--

1 c All-purpose flour

1/2 c Water

--COUSCOUS--

1 c Couscous, not instant

3 c Water

--FLAVORING & 2ND STEAMING--

1 tb Water

1 ts Almond extract

1/2 ts Salt

1 ts Cinnamon

1 1/2 c Shelled green pistachios

1/4 c Almond oil

- unsalted and very green -

OR - Mild vegetable oil

--FINISHING--

--

1/2 c Sugar - finely grated

2 tb Water Candied cherries

1/4 c Confectioners' sugar -

1 oz Semisweet chocolate - (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

5-or-

pieces of the candied fruit. --