Ingredients

  • 400 g “00” flour
  • 20 g Emilia bitter cocoa powder
  • eggs
  • 20 g Emilia extra dark chocolate
  • some salt
  • 1/2 tbsp extra virgin olive oil
  • 50 g cane sugar
  • oranges
  • 80 g almond flakes
  • 50 g pine nuts
  • 30 g Emilia extra dark chocolate
  • 100 g butter
  • 1 tbsp extra virgin olive oil

Chocolate Tagliatelle with Almonds, Pine Nuts, Caramelized

Difficulty: medium
Preparation: 40 min
Pers.: 5
33    

Directions

Traditional tagliatelle take on a fun spin and a surprisingly delicious flavor in this recipe.

1

For the tagliolini: mix the flour and the cocoa powder with a pinch of salt, make a fountain in the center and add the eggs, the oil and the extra dark chocolate that has been melted in a double boiler. Mix well until the mixture is uniform and smooth. Then roll out the dough until it's a few millimeters thick and cut the tagliolini.

2

For the sauce: heat the butter and oil in a pan, add the almond flakes and pine nuts and cook for a few minutes with a pinch of salt. In the meantime, peel and cut the oranges into strips and place them in a pan with the cane sugar to caramelize them. When ready, put them on a sheet of parchment paper, separate them and let cool.

3

Cut half the oranges slices into small pieces and add to the prepared sauce. Cook the tagliolini and as soon as they are ready, drain, leaving a little liquid, cook with the sauce and then plate the pasta. Add the caramelized orange set aside and chocolate curls. Serve.

Protip

When melting the chocolate in a bain-marie, make sure that the water does not boil to prevent water from going into the chocolate, which would create lumps and make it no longer smooth and fluid.
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