Toasted Cecchi Almonds And Pistachio Recipes

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TOASTED CECCHI, ALMONDS, AND PISTACHIOS



Toasted Cecchi, Almonds, and Pistachios image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

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.

ROASTED SQUASH WITH CHERRIES AND PISTACHIOS



Roasted Squash with Cherries and Pistachios image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons kosher salt
2 pounds acorn squash, halved, seeded and cut into wedges
2 sprigs fresh rosemary
2 cloves garlic, unpeeled and smashed
2 cups baby arugula
1/2 cup roasted pistachios
1/4 cup dried tart cherries
2 ounces crumbled gorgonzola dolce cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt. Set aside.
  • Place the squash wedges on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt. Add the rosemary and garlic. Cover the tray tightly with a sheet of foil. Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes.
  • Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes.
  • Add the arugula, pistachios and cherries to the remaining vinaigrette. Toss gently to coat. Place the marinated squash wedges on a platter and top with the dressed greens. Sprinkle with the gorgonzola and serve.

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