Coconut Pecan Fennel White Chocolate Biscotti

Ingredients:

½ cup vegetable oil

¾ cup white sugar

2 eggs + 1 egg for egg wash

1 teaspoon vanilla extract

¼ teaspoon almond extract

1 cup pecans, raw – coarsely chopped

½ cup sweetened shredded coconut

½ cup white chocolate chips

1 ½ tablespoons fennel seeds – whole

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

Method:

1. Preheat oven to 325° F, adjust racks to accommodate two baking trays. Measure all ingredients (mis en place).

2. Line two baking trays with silicon mats or parchment paper.

3. In a medium bowl whisk oil, sugar, eggs, almond extract, vanilla extract until incorporated. Stir in chopped pecans, coconut, white chocolate and fennel seeds, stir to incorporate.

4. In a separate medium bowl stir flour, baking powder and salt together. Add to wet ingredients and stir until just combined.

5. Divide dough in two and place each half on a baking tray. The dough will be sticky, using floured hands work with the dough to create evenly shaped longs, length wise on each tray.

6. In a small bowl, whisk 1 egg and brush over the dough.

7. Place trays in oven and bake for 30 minutes. Remove from oven and let cool for 20 minutes. On a cutting board slice dough using a Chef’s Knife or serrated knife into 1-2 cm wide biscotti and place back onto baking trays, bake for a second time for 20 minutes, turning trays after the first 10 minutes to ensure even colouring.

These biscotti are truly delicious, the raw pecans contrast the crunchy texture and give the biscotti a beautiful buttery quality. I guarantee your friends and family will ask you for the recipe as these biscotti will become a staple in your kitchen as they make the perfect accompaniment to an espresso.

Store biscotti in an air tight container for up to one month.

Vocabulary: 

 Mis en place: everything in place.

Products/Ingredients- available at Consiglio’s

Chef’s Knife-

http://www.consiglioskitchenware.com/store/pc/Paderno-8-Inch-Chef-s-Knife-1668p4084.htm

Serrated Knife-

http://www.consiglioskitchenware.com/store/pc/Tramontina-Serated-Bread-Knife-7-Inch-Blade-1704p3946.htm

Knife Steel Sharpener-

http://www.consiglioskitchenware.com/store/pc/Paderno-Counterbalanced-Knife-Sharpener-432p4074.htm

Homemade Natural Pasta Dough

Ingredients:

2 cups all purpose flour or 00 pasta flour
2 eggs
1 tablespoon olive oil
1 tablespoon water
1/8 teaspoon salt

Method: 
1. On a clean dry surface create a well in the flour.
2. Crack the eggs in a small bowl first to avoid incorporating any shells.
3. To the well of flour add the eggs, oil, water and salt.
4. Using a fork slowly begin to stir the wet ingredients in the well. Slowly incorporate the flour bit by bit. It is important to maintain the well shape as the flour will keep the wet ingredients from running all over your table.
5. As you continue to stir the fork will no longer be required as the majority of the liquid has absorbed the flour, begin to knead the dough with your hands.
6. A tip while kneading is to turn the dough a quarter way with every knead. Continue to knead the dough until the texture resembles that of smooth leather, approximately 5 minutes of kneading.
7. Wrap the dough in plastic wrap and let rest at room temperature for 25-30 minutes.

8. Cut the dough into quarters and wrap dough that is not being worked with in plastic wrap.
9. Flatten one quarter of dough and process it through the lasagna roller setting at the thickest setting (usually the highest number).
10. Continue to process the dough working from the highest (thickest) setting to the lowest (thinner) setting.
11. Once you have reached the desired thickness, you can transfer the pasta machine handle to the desired attachment (eg. fettuccine, spaghetti etc.)  and process the pasta sheet through.
12. Place pasta on a baking tray and dust with flour to avoid sticking, cover with cloth. Repeat process with remaining pasta dough.
13. Bring pot of salted water to a boil, cook pasta until tender but with a bite- al dente (3-4 minutes).

Products/Ingredients- available at Consiglios:

Pasta Machines:

Imperia Brand -
http://www.consiglioskitchenware.com/store/pc/IMPERIA-ELECTRIC-SP150-PASTA-MAKER-NEW-2012-VERSION-386p2580.htm

Marcato Brand-
http://www.consiglioskitchenware.com/store/pc/-MARCATO-ATLAS-150-PASTA-MAKER-2012-Version-387p1949.htm

Spelt Pasta with Crisp Bacon, Spinach and Peas Topped with Buttery Pine Nuts

Ingredients:
2 slices bacon – cut into lardon (1 cm width)

1 small onion – small dice

2 cloves garlic- minced

½ tsp dried chilli flakes

2 tbsp olive oil

½ cup chicken or vegetable stock

2 cups spinach

½ cup fresh or frozen peas

1-2 tbsp Italian parsley- chopped

2 tbsp pine nuts250 g spelt pasta (Casarecce cut)Salt & pepper to taste

Method:

1. Bring a medium pot of salted water to a boil.

2. Measure all ingredients out and prepare them accordingly (mis en place).

3. Heat a medium sauté or braising pan over high heat.

4. Once hot, add bacon and cook until lightly golden.

5. Turn heat to medium and add olive oil, onion, garlic, chilli flakes, cook until onions are translucent 3-4 minutes.

6. At this point the pot of water should be boiling, cook pasta according to instructions on box.

7. Deglaze sauté pan with ½ cup of stock, gently scraping the bottom of the pan to release the flavourful bacon bits, let reduce by half over medium heat.   

8. Toss in spinach, peas and pine nuts. Season with salt & pepper. Cook until spinach is wilted and peas are heated through, 2 minutes. Check for seasoning and adjust to your liking.

9. Drain pasta once cooked and add to pan, gently toss altogether and garnish with fresh parsley, serve with fresh grated Parmigiano cheese or extra chilli flakes.

Vocabulary: 
Lardon: a small piece or strip of bacon.

 Mis en place: everything in place.

Products/Ingredients -  available at Consiglio’s

Spelt Pasta (Casarecce cut):

http://www.consiglioskitchenware.com/store/pc/Pantanella-Casarecce-Spelt-Pasta-500g-613p3996.htm

Braiser (Le Creuset):

http://www.consiglioskitchenware.com/store/pc/Le-Creuset-Marseille-Shallow-Casserole-Braiser-3-cm-12-3-5L-5qt-1635p4272.htm

Sauté Pan (Le Creuset):http://www.consiglioskitchenware.com/store/pc/Le-Creuset-Stainless-Steel-Saute-Pan-24-cm-9-5-in-2-9-lt-3-qt-1717p4426.htm

 "Learn how to cook -- try new recipes, learn from your mistakes, be fearless and above all have fun."

- Julia Child

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