La mia Taccozzetta cozze e cioccolata sul Libro di Francine Segan “Pasta Modern”

New & Inspired Recipes from Italy.

New & Inspired Recipes from Italy.

Francine Segan

Francine Segan

La mia ricetta “Taccozzette con vellutata di cozze zucchine e cioccolata” pubblicata lo scorso novembre 2013 sul libro “Pasta Modern” New & Inspired Recipes from Italy,  della famosa  Francine Segan :  food writer,   Food Historian, Philosopher’s Kitchen, Author, Public Speaker, Italian dessert and Italian chocolate expert . Io non ho parole per esprimervi la mia gioia nel leggere il mio nome da Chef affiancato a mostri sacri della cucina mondiale del calibro di:   Massimiliano Alajmo, Carlo Cracco, Gennaro Esposito ed altri Grandi della cucina mondiale . Wooowwwww  mi batte il cuore, Grazie mille Francine :*   M A FA L D E W I T H M U S S E L S I N VELVETY CHOCOLATE SAUCE

Pasta Modern

Pasta Modern

{ Vellutata di cozze e cioccolata } SERVES 2* | REGION: Campania, especially Ischia Mussels in a satiny, rich sauce: If you don’t tell them, your friends will never guess that the secret to the special flavor is chocolate! Like wine, vinegar, and lemon juice, chocolate provides just the right touch of acidity; it also acts as an emulsifier, adding natural thickness to the sauce. The province of Naples has been an important center for chocolate production in Italy for centuries, so it’s logical that they’d cook with chocolate. What is less obvious is that they’d cook seafood with chocolate! The touch of milk chocolate leaves a lingering hint of creaminess. I thought it would be too weird for words, but this pairs superbly with the mussels’ natural briny sweetness. Put the mussels in a skillet large enough to later toss the pasta. Sprinkle them with a few tablespoons water, cover, and bring to a boil until the shells open, about 5 minutes. Remove the mussels from the shells, put the meat into a bowl along with any pan liquids, and set aside. Discard the shells. In the same pan, heat 2 tablespoons oil over high heat. Add the zucchini and fry until it is golden. Stir in the garlic, red pepper flakes to taste, and the reserved mussels and simmer for 1 minute, stirring to combine. Add the wine and raise the heat for a few minutes to evaporate the alcohol. Add the tomato paste and 2 tablespoons water, stir to combine, then lower the heat; simmer the mixture for an additional 5 minutes, then take it off the heat. Add the mozzarella and chocolate and stir until both dissolve. Meanwhile, boil the pasta in salted water for 4 minutes less than the package directs. Drain and toss into the sauce. Cook it all over low heat, adding a bit of the liquid from the mussels, if needed, until the pasta is al dente. Remove it from the heat, and add Parmesan to taste, stirring until it is melted. Divide the pasta between two plates, and garnish with parsley 1½ pounds (680 g) mussels, scrubbed and beards removed 1 thin zucchini, very thinly sliced Olive oil 1 garlic clove, minced red pepper flakes ½ cup (120 ml) dry white wine 1 teaspoon tomato paste 1 tablespoon fresh mozzarella di bufala or heavy cream 1 ounce (30 g) milk chocolate, chopped, preferably Perugina brand 8 ounces (225 g) mafalde, lasagnotte, or other wide, flat pasta, cut into bite-sized pieces Grated Parmesan cheese A few fresh parsley leaves Acknowledgments – Ringraziamenti I’m indebted to the following CHEFS for recipes and advice: Massimiliano Alajmo, of Le Calandre; Carlo Cracco, of Ristorante Cracco; Nicola Portinari, of La Peca Restaurant; Sara Preceruti, of Locanda del Notaio; Niko Romito, of Ristorante Reale; thanks to Gennaro Esposito, of Ristorante Torre del Saracino in Naples, for teaching me how to tell good from inferior pasta; and a big kiss to Davide Scabin, of in Torino, for some of the most unusual, exciting food experiences of my life. Special thanks and hugs to the charming Mauro Uliassi, of Ristorante Uliassi in Senigallia, for all his great cooking tips. Heartfelt appreciation to Chef Donato Episcopo, executive chef of the lovely Risorgimento Resort in Lecce, for showing me so many fabulous cooking pointers and secret tips. He is a gifted chef and born teacher! Gratitude to Chef Emilio Pasqualini, of Cantina del Picchio, in the town of Offida, for teaching me the 3 Meats, 2 Sauces, 1 Pasta recipe (page 114) and to Chef Gianni Mattera, of Ristorante Alberto in Ischia, for the Mafalde with Mussels in Velvety Chocolate Sauce (page 132). Special thanks to Chef Filippo la Mantia, of the Hotel Majestic in Rome, for the wonderful pestos; Chef Andrea Apea, of Vun restaurant in the Park Hyatt Hotel in Milan, for his inspired Purple Pasta (page 92); Chef Libera Iovine, of Ischia’s Il Melograno; Domenico Ciaglia, at Hotel delle Colline in Basilicata; Enzo Barnabei and Maria Gabriella Testa, of Osteria degli Ulivi, a fabulous must-try restaurant in Teramo, Abruzzo; Chef Gioai Miracolo, President of the Italian Federation of Benevento Chefs; Chef Luigi Pomata, of Ristorante Luigi Pomata in Sardinia, and a special thanks to my friend, the wonderfully gifted Fabio Picchi, of Cibreo and Teatro del Sale in Florence. Acknowledgments – Ringraziamenti

Acknowledgments - Ringraziamenti

Acknowledgments – Ringraziamenti 1

ringraziamenti 2

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