Best Cavicionetti Allabruzzese Recipes

CAVICIONETTI ALL'ABRUZZESE #2 (NOT W/GARBANZO BEANS) RECIPE - (4.4/5)

Steps:

• To make the pastry: Pour the white wine, water, and olive oil into the bowl of your food processor, and pulse a few times to blend. In a small bowl mix together the flour, baking powder, powdered sugar, and a tiny pinch of salt. Add this to the food processor, and pulse quickly a few times, just until it forms a ball. Turn the pastry out onto a floured surface, and knead for a few minutes, just until it holds together (it should be very smooth). Wrap the pastry in plastic, and let it rest for about an hour, unrefrigerated. To make the filling: Place the prunes and figs in a shallow bowl, and pour on the Marsala. Let sit for about 30 minutes, stirring it around a few times to soften the fruit. Put the toasted almonds in the food processor, and pulse until finely chopped (not to a powder, though). Add the prune mixture, the cinnamon, the pinch of clove, sugar, honey, orange marmalade, lemon zest, and orange zest, and pulse until you have a sticky, well-mixed mass. Preheat the oven to 375 degrees. Cut the pastry in half, keeping the half you're not working with covered with plastic. Flour a work surface, and roll the pastry out thinly (a little thicker than fresh pasta dough). Flour a 3-inch round cookie cutter and cut as many rounds as you can. Place a teaspoon of filling on each round. Wet the edges all around with water, and fold the cookies over to form a mezzaluna shape. Seal them well by going around the cut edge with the tines of a fork. Do the same with the second piece of pastry (you can gather up all the scraps and reroll them together to get a few more cookies out of it if you like). Place the cookies on a Silpat- or parchment-lined cookie sheet and brush each cookie with a little olive oil. Bake for about 30 minutes, or until they're light golden brown. Let the cavicionetti cool for a few minutes, and then dust them with the powdered sugar and cinnamon mixture.

MOROCCAN GARBANZO BEANS WITH ROASTED PEPPERS RECIPE - (4.6/5)

Steps:

• Cook basmati rice, quinoa, or naan according to package directions. In a large skillet, sauté the onion in the olive oil until soft. Add cumin, coriander, turmeric, nutmeg, salt, and pepper and cook for one minute. Add the garlic and ginger and cook for 30 seconds. Then add the tomato paste and vegetable stock (or water) and bring to a simmer. Add the garbanzo beans and cook until the mixture thickens. Add the roasted red peppers, mint, parsley, and lemon juice and cook for a few more minutes until warm. Serve over basmati rice, quinoa, or naan.