No matter who you are, you’ll like this recipe. You’ll LOVE this recipe if:
A. You grew up in the 90s and used to go to TGIFridays with your friends where you’d eat appetizers only. B. You and your parents would go out to dinner at Olive Garden and you’d order fried calamari and the tentacles would terrify you, but you’d still play with them and give them voices. C. If you went to Macaroni Grill and loved drawing (borderline offensive) things on the paper tablecloths in crayon.
I know I just described my 12 year old self here but I also did all of these things in college, too. Very little spiritual growth happened for me during that time.
I’m not sure if I’ve told you this but I’ve been on this six-week transformation thingy and it’s almost over. It has required that I workout nearly six days a week, which I actually enjoy, and eat a diet full of healthy, non-fun things, which I clearly do not enjoy.
Of course I’ve cheated here and there because food is what I do and it’s hard, man. I’ve learned on this six-week journey that food for me is so social and emotional and in a way, not to sound cheesy, so heavily tied into my everyday life. So, it’s been hard, but I feel healthy and strong, which was my goal from the very beginning.
Last week I made this pasta and ate an entire bowl; as I sat there eating gluten, I thought about how happy pasta makes me. Ahh! I was cheating but I didn’t care. Arugula pesto with walnuts and goat cheese and Spring-y fava beans with salty prosciutto is seriously what makes me happy.
What’s good about this pasta is that it’s relatively light pasta. It’s Spring-y, snappy and doesn’t give you that heavy feeling that’s often associated with meat-based sauces.
I was first attracted to this restaurant by its name, specifically the “snack” part. The child in me has always been obsessed with snacks. Superba does have a selection of snacks on the menu, but this restaurant does so many things well, specifically pasta.
Italian classics are given new, adventurous twists. The smoked bucatini carbonara is mind blowing. Honestly, when I had smoked pasta for the first time my mind was a bit blown. Superba’s cold smoked carbonara might be my favorite preparation of the dish to date. And their friend chicken is hand down my number one fried chicken in all of Los Angeles. If you’re familiar with Korean fried chicken (my fav out of all the fried chicken genres), then you’ll love this. It’s crispy, sweet and a little spicy. I could write an entire dissertation on my love of Korean fried chicken, which I won’t because were here to talk about chocolate pasta, which is equally as exciting.
Last year I went to Superba with a group of friends and the dish that caught my dessert-loving eye was the chocolate pasta. I suggested it and everyone had a bit of a brattitude about it. The pasta sounded “too weird,” “too strange,” but when it arrived at the table, it became the instant favorite.
While chocolate pasta might sound a bit brand new, perhaps even a bit weird, Chef Nerroni explained that it’s actually very traditional. Chocolate pasta first originated in Sicily after the Moors occupied the island. They had in their arsenal culinary gold: chocolate.