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Chocaviar Spaghetti with Brown Butter Sage Sauce
By G.B. Martelli, Venchi Chocolates, www.venchi.com
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Serves 6
You're probably thinking that chocolate and pasta is weird, but it's actually really sensible. Chocolate has deep, rich, almost wine-like flavors and just like wine, it's perfect to cook with.
Chocaviar glistens on the pasta and doesn't melt until its twirled onto the fork. Then it releases lovely mahogany colors, which is sure to get you lots of "ohhs" and "ahhs" from your guests.
1 pound spaghetti
8 tablespoons, 1 stick, butter
1 small onion, finely minced
20 fresh sage leaves, plus more as garnish
1/3 cup grated Parmigiano-Reggiano
Venchi Chocaviar or Venchi dark chocolate, coarsely grated
Prepare the pasta according to package directions.
Meanwhile, melt the butter in a saucepan over medium heat and sauté the onion and sage leaves about 8 minutes, until the butter is golden brown.
Toss the pasta with the sage-butter, about a 1/4 cup of the pasta's cooking water, and the Parmigiano-Reggiano cheese.
Top with a generous sprinkling of Venchi Chocaviar or grated dark chocolate. Garnish with small sage leaves.
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