Chef shares recipe ideas for Valentine’s Day dinner

Chef Elise shared some great dinner ideas Tuesday  morning, including chocolate fettuccine.

Before you begin to wonder about this savory chocolate recipe, the chef assures you, you will not be disappointed.

Perfect for a Valentine’s Dinner, this chocolate fettuccine coated in a browned butter sauce with crispy bacon and sweet peas, is simply elegant and delicious.

Already-made chocolate fettuccine is very expensive, and once you see how easy it and fun is to make your own you will most likely pass on the store-bought kind.

Making this together would be the perfect way to celebrate Valentine’s Day.

Ingredients
Savory Chocolate Fettuccine with Bacon
Chocolate Pasta Dough
3 cups unbleached all-purpose flour, sifted, plus extra for dusting
¼ cup good quality unsweetened cocoa powder
1/4 teaspoon kosher salt
3 large eggs, at room temperature
¼ cup extra-virgin olive oil
½ cup water, give or take, plus extra as needed

Brown Butter Sauce
3 tablespoons salted butter
Zest of one large lemon
7 fresh sage leaves
1/2 lb. bacon, diced, cooked until crispy and set onto a paper towel to drain
1/2 cup frozen peas
A pasta rolling machine or a pasta rolling attachment for a stand mixer
Topping:
½ cup heavy cream
½ cup Italian blended grated cheese ( I used Asiago, Romano and Parmesan)
¼ cup Toasted Panko breadcrumbs

Instructions
Chocolate Pasta Dough

Place your unbleached all-purpose flour, unsweetened cocoa powder, eggs, and kosher salt in a food processor. Pulse to combine. With the machine running, gradually add your oil and then a little water until the mixture forms a dough. (The dough should stick together if pinched between your fingers).

If necessary, add additional water, 1 teaspoon at a time if the dough is too dry. Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, about 5 minutes. I love this part. Cover your dough with plastic wrap and refrigerate for 30 minutes.

Cut the dough into quarters and press flat. Use a rolling pin or your hands to flatten a bit. Dust a little flour over top and run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/8 to 1/16-inch thick. Change the attachment to cut your pasta rolls into fettuccini noodles.

Let your noodles dry on a pasta hanger or lay over each other. If placing in a pile, be sure to dust with a bit of flour to avoid sticking.
Now begin making your topping and your sauce.

Savory Chocolate Fettuccine with Bacon

Pour 1/2 cup of heavy cream into a small bowl. Beat until lightly whipped and fold in freshly grated Parmesan cheese and set aside in the refrigerator.
Bring a large pot of salted water to boil over high heat.

Place large nonstick skillet over medium-high heat. Add the diced bacon to the pan and cook, stirring frequently, until golden and crisp, about 6 to 8 minutes. Using a slotted spoon, remove the bacon and drain on a towel-lined plate. Add the butter and stir over medium heat until melted. Reduce the heat and simmer until frothy.

Continue to cook until the butter has a nutty aroma and turns a caramel color, about 3 minutes. Add the sage leaves and cook until they are browned and toasted, about 2 minutes. Remove the fried sage to a paper towel-lined plate. Keep the pan over low heat and stir in the peas and cook them until they are warmed through, about 2 minutes.

Meanwhile, add the pasta to the boiling water and cook until tender but firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and crispy bacon to the skillet and gently toss to coat with the browned butter and peas. To serve, add a dollop of your whipped Parmesan cream.

Garnish: Using a vegetable peeler, carefully run the peeler over the chocolate to create pretty chocolate curls. Sprinkle the curls over the pasta along with a few fried sage leaves.



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