Back in I want to say sometime between 1999-2001 I lived for when my parents would let me stay up late so I could watch the original Japanese Iron Chef. The drama, the chefs being themed on nationality, my dear sweet Chairman Kaga, and that fortune teller judge. What a time to be alive.
Those late (to a six-year-old) nights were pretty much my crash course in getting wild and creative. I remember they made ice cream out of EVERYTHING, namely squid ink, which I didn’t even know was a thing you eat, but now I adore. But this story leads to one place. And that is my first ever love/hero, Masahiko Kobe aka “Iron Chef Italian.” This dude made ravioli with chocolate pasta dough.
My. World. Was. Rocked. I went borderline rabid asking how is that possible, and if my mom would make it for me. She looked like I grew two heads.
Fast forward about 10 years. I’m a junior in high school. My mom, brother and I took a trip to Asheville, North Carolina. We stopped in a fancy chocolate shop. And there it was…a bag of chocolate fettuccine. I immediately flashed back to my Iron Chef days and tried to do everything to get that bag to go home with me, to no avail.
But guess what, mom? I’m an adult now and can make my own damn chocolate pasta! (I’m sorry mom, I love you.)
The biggest challenge was figuring out what sauce to make with it. I thought creamy, I thought mascarpone, and then I thought nah. I decided I wanted something that felt fresh to go with it. So I landed on raspberries and mint for freshness, with a punch of balsamic vinegar for intrigue.
This dish creates a bright, fresh, fun feeling that will have you asking if you’re eating chocolate for dinner, or pasta for dessert. Either way I promise you never had one like this before. Continue reading “Chocolate Pasta with Balsamic and Raspberry Sauce”