Soak 500 grams of Riccioli in boiling salty water. In a tureen, melt 500 grams of mascarpone with some spoonfuls of the boiling water. Add an egg yolk and mix carefully with a wooden spoon. Finish the sauce with 100 grams of ham chopped into strips and dusted with lots of cocoa. Drain the pasta after six minutes of cooking then pour it into a tureen. Season carefully with sauce. Add some cocoa and serve.
Cocoa Riccioli is an excellent seasoned dry pasta, that you can buy in the Bicerin. If you have any difficulties in getting it (maybe you’re reading this from very far) you can substitute it with the ‘Maltagliati with cocoa’, whose recipe you can find in the Archve.
Fry a guinea fowl on a high flame with a bit of oil and an aromatic flavouring of sage, rosemary, garlic and basil. Add a spoonful of capers, salt and pepper. Wet with red wine and let it dry. Add a tablespoon of broth and finish the cooking on a low flame.
Melt separately 60 grams of butter with two spoonfuls of cognac, two of flour, a pinch of salt, 100 grams of hashed kernels of nuts and a glass of milk.
Cook the sauce for a few minutes and pour onto the hot guinea fowl.
COCOA RICCIOLI IN STRAWBERRY SALAD
Cook 500 grams of Cocoa Riccioli pasta in boiling salty water, then wash in cool water and drain carefully.Wash and chop some big strawberries and lay them in a transparent serving dish. Add the pasta and finally season it with oil and a sprinkling of cocoa.
Cocoa Riccioli is an excellent dry seasoned pasta, that you can buy in the Bicerin. If you have any difficulties getting it (maybe you’re reading this from very far) you can use another type of short pasta but must add a lot of cocoa when you season the dish.
Take 700 grams of ready washed squid. Slice into strips and cut the tentacles into cubes. Brown in a frying pan with some onions, thyme, garlic and bay leaves (Remember to take out the garlic). As soon as they darken, add plenty of white wine and heat until dry on a high flame.
Add some peeled tomatoes, salt and cook for about an hour. Finish by adding 20 grams of chopped bitter chocolate. Decorate with lots of thin slices of almonds.
RICCIOLI AL CACAO WITH RICOTTA AND WALNUTS
Cook 500 grams of ‘Riccioli al cacao’ for six minutes in salty water. Put 200 grams of fairly thick ‘Ricotta’ in a bowl with 50 grams of ground wallnuts, adding a tablespoon full of boiling water from the pasta to which you add the riccioli. Sprinkle with bitter cocoa powder. Gently stir and serve.
‘Riccioli al cacao’ is an excellent seasoned dry pasta, that you can buy in the Bicerin. If you have any difficulties in getting it (maybe you’re reading this from very far) you can substitute it this time with Maltagliati al cacao which you can find below.
Lightly fry 150 grams of chopped bacon with 8 onions (be careful not to overdo) . Add 500 grams of chopped chicken and brown. Add a glass of beer mixed with some spices (chilli, origano, cumin, coriander), salt to taste and some bitter cocoa powder. Cook well and when the sauce is thick serve hot.
MALTAGLIATI PASTA WITH COCOA BUTTER AND CINNAMON
Dissolve two spoonfuls of bitter cocoa powder in 4 eggs. Stir in 400
grams of flour-add a pinch of salt. Mix well and leave for half an hour.Spread the paste and cut into rhombus shapes. Cook for 6 minutes in salty boiling water. Season with melted butter and a sprinkling of cinnamon.
VANILLA SEMIFREDDO WITH COFFEE SAUCE
Make some syrup by boiling 50 grams of water and 60 grams of sugar.
Melt a sheet of fish-glue. Add three yolks and whip together while the syrup is still hot. Add a stick of Vanilla and 250 grams of freshly whipped cream. Pour into simple pudding moulds and put back in freezer for several hours.
Separately, boil 60 grams of milk and 60 grams of cream. Lower the flame and add two egg yolks whipped with 40 grams of sugar, an espresso and a little glass of coffee liqueur. Remove the ‘semifreddi’ from their moulding and cover while sauce is still warm.
LITTLE CHOCOLATE PASTRY KNOTS
Cut a rectangle of puff pastry into 3 centimetre wide ribbon shapes. Lay a piece of chocolate in the middle of each one and knot the borders to cover it. Brush the ‘nodini’ with some egg yolk and put into the oven till the pasta is swollen.
FETTUCCINE WITH HAZELNUTS
Fry two slices of crushed garlic and remove when yellow. Off the rings, add two anchovies cut into big pieces, 200 grams of ground hazelnuts and two spoonfuls of grated grain. Mix into a smooth cream adding some spoonfuls of raw oil. Season 500 grams of fettuccine cooked in boiling salty water with plenty of pepper.
On a low flame, melt 300 grams of dark bitter chocolate in 110 grams of butter and allow to cool. Whip four eggs with 200 grams of sugar, a spoonful of liquid coffee and two spoonfuls of vanillina. Add the chocolate and 80 grams of flour and half a spoonful of yeast and half of salt.
Leave it in the fridge for about 15 minutes and then put the mixture into the oven so that the biscuits are about 5 cm. apart. Cook for about 10 minutes at 180°.
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