Chipotle Mole Cream with Chocolato Cabernet Tagliarini
Ingredients:
1 package of Rossi Pasta Chocolato Cabernet Tagliarini
2 large ripe tomatoes
1/2 cup peanuts
1/4 cup canola oil
2 tsp annatto seeds
1 tsp allspice
1/2 tsp whole cloves
1 cinnamon stick, broken into pieces
3/4 tsp black peppercorns
2 canned chipotle peppers
1 tbsp olive oil
2 oz bittersweet chocolate, finely chopped
1 tbsp Spanish sherry vinegar
12 oz chicken stock
4 oz heavy cream
1 tbsp chopped cilantro
DIRECTIONS:
1. Cook pasta according to package directions.
2. Pre heat oven to 400°.
3. Slice tomatoes crosswise in half. Scrape out seeds and roast for approximately 10 minutes. Let cool, then peel, discard skins.
4. Roast peanuts for 8 minutes. Let cook then coarsely chop.
5. In large saucepan, heat olive oil, add spices, pepper and tomatoes. Bring to a simmer, add chocolate, sherry and chicken stock.
6. Cool mixture, remove cinnamon and puree. Add cream during puree.
7. Heat puree and toss with cooed pasta.
8. Season with salt and pepper.
9. Garnish with chopped cilantro and serve with favorite meat.
Serve with grilled pork, chicken, turkey or fish
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