Just Italy Network
Cocoa has always been considered the spice par excellence in the preparation and decoration of sweets, as well as the most gluttonous sin, is an excellent ally in the preparation of savory first and second courses, with its use, also of our culinary tradition and gourmet dishes tested by starred chefs.
The combination and its use with chilli, as in chilli and dark chocolate ice cream, it would not be too dangerous to say, is the most appreciated by the palate for preparing savory first and second courses. But, this spice with an intoxicating and intense scent is not only this, because it knows how to surprise us also for its use with unique first and second courses.
Must Food suggests some first and second courses from which you can take inspiration if we want to improvise as chefs to surprise our guests with its use, or if you are creative, you can create first courses of stuffed pasta, first courses with the use of cocoa for seasoning and even seconds.
Cocoa powder is excellent for preparing both the mixture of fresh pasta for first courses, and bread, but also for main courses based on meat and fish. Among the first courses its use is in the “Tagliatelle al cacao” to be seasoned with a gorgonzola and walnut sauce with a refined and delicate flavor, or if you prefer a stronger and more decisive flavor, with a sauce with wild boar or venison ragù. But its use is excellent for stuffing with ravioli, agnolotti combined with other ingredients such as raisins, parmesan, paprika, pecorino, ricotta, guaranteeing sublime first courses. In the 'Tortelli Veneziani', its use is in the pastry, while the heart is made up of spinach, drops of bitter chocolate, cinnamon, eggs and onion. Among the Italian first courses that he gladly uses are the 'Cjarson', a kind of gnocchi, inside which the cocoa is worked with ricotta, chopped biscuits, walnuts and cinnamon. Traditional and delicious first courses!
The use of cocoa with meat main courses? Wonderful is the combination with wild boar cooked in a casserole with celery, carrots, red wine and bitter cocoa creating a dark and thick sauce. But also hare, deer and roe deer are excellent for preparing main courses. A gourmet recipe with its use? 'The hare with chestnuts', cocoa crumbs, apple purée and seared fennel and, for those who do not love game, the 'rabbit with onion and cocoa jam'
And its use with fish main courses? 'Cocoa and turbot', much loved by the starred Chef Carlo Cracco with his 'Turbot in cocoa crust', obtained by covering the fish with salt, cocoa, flour, egg white and cinnamon. Other second courses with its use are the 'baccala alla Cappuccina' typical dish of the Venetian tradition, the 'cod with pepper fondue, cocoa and peppermint' and the 'red shrimp of Marsala with cocoa and Ragusano Dop'. make sure!
Finally, its use is not only combined in the courses of first and second courses, but also with cheeses, bread products, tempures, breading. The top is 'cocoa with crunchy bacon', but also the 'cheese mousse' flavored with cocoa.
First, second courses and aperitifs for a thousand and one nights!
Cocoa: its use in first and second courses or for aperitifs. Are we ready to invent now too? Let's get in the kitchen to find out, perhaps helped by the advice that Must Food has suggested for first and second courses!
And if you want to surprise us with your first and second recipes but also finger food, we are curious to read them, because you can never say no to chocolate, that its use is for sweets and also for savory!