Handmade Corzetti Ligure Capers Pine Nuts Anchovies And Marjoram Corzetti Ligure Con Capperi Acchiughe Pinoli E Maggiorana Recipes
PENNE AL CIOCCOLATO CON ANCHOVIES: PENNE WITH CHOCOLATE AND ANCHOVIES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce.
- To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the chile peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the breadcrumbs.
- Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately.
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- After resting, divide the dough into 3-4 pieces and roll out each piece one at a time with a rolling pin. You can also use a pasta machine, but corzetti dough doesn’t need to be very thin. Aim for a thickness that allows you to easily cut out the circles with the cutting part of the corzetti stamp.
- While you are making the pasta put a large pot of water onto boil. Add salt and a few drops of olive oil and bring to the boil again.
- Cook the pasta medallions in the boiling water a few at a time ( I usually don’t put more than 20 corzetti in the pot together and aim for 10- 12 per person). Once they rise to the surface let them continue cooking for 3-4 minutes. Make sure you check the pasta before you remove it from the water. Once it’s ready, remove with a slotted spoon and add to the sauce.
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