Chef Masaharu Morimoto of Morimoto, NY
Yield: 4 Servings
Chocolate Pasta:
1 pound all-purpose flour
4 eggs
1/2 cup cocoa powder
1 Tablespoon olive oil
Parmesan Pasta Sauce:
2 cups cream
4 egg yolks
1/2 cup sugar
1/2 cup Parmigiano Reggiano
Chocolate Covered Bread Stick:
1 pound cake flour
1/2 pound butter
1/4 cup water
2 Tablespoons salt
2 Tablespoons sugar
2 egg yolks
4 thinslices Prosciutto di Parma
1 cup Valrhona chocolate, melted
For the Chocolate Pasta:
Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente.
For the Parmesan Pasta Sauce:
In a medium sauce pot scald the cream. In a separate bowl, whisk together egg yolks, Parigiano Reggiano, and sugar. Temper this mixture into the hot cream and bring to a light simmer, whisking constantly to prevent curdling.
For the Chocolate Covered Bread Stick:
Preheat oven to 350°F. Put the butter and flour in a mixer then add water, salt, sugar and egg yolks, and mix until just combined. Let the dough rest for fifteen minutes then roll out to 1/2 inch thick. Cut into 1/4 inch thick strips and bake untill golden brown. Let the bread sticks cool then wrap in Prosciutto and dip in chocolate. Allow to set.
To Finish:
Toss the hot pasta in the sauce and serve with a breadstick.