Who among us does not like fuchini, the pasta soaked in cream, parmesan cheese, chicken slices and mushrooms, but have you ever thought about making some changes to the way it is prepared?
If your answer is no, then I advise you to try it, especially since our recipe for the day is a bit strange but really special, it is Fuchinia with chocolate and peas.
|Quantity||Preparation time||Cooking time||Total time|
|4 people||60 minutes||30 minutes||90 minutes|
Fuchini chocolate components
First, we start from the chocolate dough:
|1 cup||Multi-use flour|
|A quarter cup||Unsweetened cocoa|
|A quarter cup||olive oil|
|Half a cup||Mascarpone cheese|
|A quarter cup||Grated parmesan cheese|
|Half a spoon||salt|
|3 spoons||Unsalted butter|
|5 sheets||Sage leaves|
|Half a cup||peas|
|Two pieces||Sweet and bitter chocolate|
How to prepare Fuchini with chocolate
The first step: To prepare a paste Chocolate pasta In a large bowl, place the plain flour, all-purpose flour, cocoa powder, salt and egg yolks and mix them together.
The second step: We put them in an electric mixer and add oil to them and a half cup of water, and mix them until a dry dough is formed.
The third step: We knead the dough in the form of balls, extend it into a thin rectangle, close it with a plastic wrap and put it in the fridge for about half an hour, after which we cut the dough in the form of longitudinal strips and sprinkle a little cocoa on it; To prevent sticking.
The fourth step: In a small bowl, put mascarpone cheese, Parmesan and vanilla and mix them well together.
Fifth step: Boil a large amount of salted water on a high heat and put vegetable oil in it.
The Sixth Step: In a large “Tefal” frying pan, put the cheese and vanilla mixture and roast them well until the cheese becomes golden in color, then add the butter until it melts, and leave it on a low heat until the mixture is foamy, then fry the sage leaves in another pan until they become brown and toasted for about two minutes.
The seventh step: Transfer the fried sage to a plate lined with a paper towel, while leaving the pan over low heat with adding peas on top.
The Eighth Step: Meanwhile, add the pasta to the boiling water and cook until soft but firm, stirring occasionally, for 2 to 3 minutes, then drain.
The Ninth Step: After that, add the pasta and most of the sage leaves to the skillet and flip gently, to coat with butter and peas.
The Tenth Step: To serve it, place the pasta on a serving plate and decorate it with a little sweet and bitter chocolate.
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