Cuscusu Di Pistachi
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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 chocolate, then the
confectioners sugar. Decorate with no more than 5-or-6 pieces of the
candied fruit.
Servings: 10
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