A classic of Ligurian cuisine, with the touch of an author. The starred chef of the Milanese Lume adds some blades of the fruit in the finish. «A touch of freshness and acidity to enhance a dish that we all have in our hearts, he explains
Luigi Taglienti, chef of the starry Lume in Milan, is the best interpreter of contemporary Ligurian cuisine, because thanks to his great technique and innate elegance, he is revisiting and enriching many emblematic dishes of the region where he was born, in particular the Ponente. In the refined tasting 'Taglienti tells Taglienti' there are Fried morone fish with salmoriglio and the Quintessence of a Genoese touch. As in the paper they sprout dishes that smell like Liguria (sea and land) which Scampi, Albenga artichokes, lemon and Italian perfumes; his' Pansotto or herb salad, boiled whitebait and walnut sauce; the refined Gray rabbit, purple prawns, borage, Taggia olives, Ligurian sauce.
But we at Taglienti asked for something more simple, greedy. A dish that all Italians know and represents a symbol of Liguria. In the original recipe of the Spaghetti with pesto sauce, evidently the ingredients have a very strong territorial connotation: the basil is from Prà, the pine nuts from Pisa, the Nostrale d'Alpe (typical cheese of the Cuneo Alps) takes the place of the classic pecorino, the garlic is that of Vessalico, grown in eleven municipalities in the Arroscia Valley (Imperia) and Slow Food Presidium. But following the preparation of the Savonese cook, they will be equally good and if you have trofie better still. The author's touch? "The green apple slices give freshness and an acidity that makes the dish lighter and more pleasant. And be careful to create a real smooth cream, neither too liquid nor too compact: it must wrap spaghetti "advises the chef.
Spaghetti with pesto: recipe
Ingredients for 4 people
300 g spaghetti
00 g basil leaves
30 g of pine nuts
20 g of hazelnuts
20 g of pecorino
20 g of Parmigiano Reggiano
½ clove of garlic
1 green apple
extra virgin olive oil
salt
Method
With the aid of a blender, cold-emulsify the dried fruit with the oil by adding Parmesan and pecorino. Add the basil leaves and emulsify until a green flag creamy pesto is obtained. Keep in the cold. Cook the spaghetti in a medium-sized saucepan with salted boiling water. taking care to keep cooking al dente, drain and season in a bowl with pesto. Place the spaghetti inside a deep plate and finish with some green apple slices.
This recipe has already been read 324 times!