Don't flinch: during the 18th century, it wasn't uncommon to find pasta sauces with a chocolate base. The key is pairing it with the right ingredients to ensure it's not cloying.
In New York, there are chefs who like to mix, so why not trying also by yourself with our delicious and original recipe, tested and cooked in our In-House kitchen?
Scroll down for the full recipe and... buon appetito!
Spaghetti al Cioccolato with Shrimp and Peperoncino
Skill Level: Medium
Time: 30 minutes
Ingredients for 4
1 lb. spaghetti
8 oz. bitter chocolate, 80-85%
12 medium-sized shrimp
¾ milk
½ cup water
½ Tbsp. butter
peperoncino, 1 pinch per person
Maldon salt flakes
Method
Bring a pot of salted water to a boil and cook the spaghetti until al dente.
For the chocolate sauce :
Chop up the chocolate and place in a saucepan with the milk and water.
Stir with a whisk as it slowly melts over a low flame—it doesn’t need to come to a boil.
Once melted, remove from the heat and whisk again.
Place around 3/4 of the chocolate cream in a separate saucepan to make the sauce.
For the shrimp :
Clean and devein the shrimp in advance.
Sprinkle with salt. Melt the butter in a pan and cook the shrimp for 30 seconds on each side.
Leave in the fridge until you need them.
When the pasta is al dente, drain, and sautée in the chocolate sauce over low heat, stirring and covering the noodles with the sauce.
Add more sauce as you cook, along with the peperoncino and Maldon salt flakes to taste.
Plate the spaghetti, drizzle with chocolate sauce, top with three pieces of shrimp and sprinkle on more peperoncino.