Trofie recipe with Ligurian pesto – Italian Cuisine

Trofie recipe with Ligurian pesto

Flour, water, salt and many small gestures handed down from generation to generation. A mortar, garlic, oil, basil, parmesan, pecorino cheese, pine nuts and we fly to Liguria in front of a magnificent plate of trofie with pesto

  • 60 g extra virgin olive oil
  • 30 g Parmigiano Reggiano Dop
  • 25 g basil leaves
  • 10 g pine nuts
  • 10 g Sardinian pecorino
  • 1 small garlic clove
  • coarse salt

Jumbled up the 2 flours and mix them with about 125-130 g of water and a pinch of salt. Leave the dough to rest for 30 minutes, covered with a towel or bowl.
disconnect then from the dough, a few at a time, pieces of pasta as large as chickpeas; roll them in your hands, place the spindles obtained on the surface and twist them, one by one, under the hand, pressing them slightly with a diagonal movement.

Mash in the mortar the clove of garlic with some coarse salt; add the pine nuts and basil and mash them gently with the pestle. Incorporate the grated Parmesan and Pecorino. Finally mix with the oil, adding it flush. If you also want to use the blender, start creating an emulsion with pine nuts, chopped garlic and a little oil; then add the basil and the rest of the oil. At the end, mix the cheeses mixing with a spoon.
Boil the trofie in boiling salted water for 4-5 minutes, drain them al dente and season with the pesto, diluted with 1-2 tablespoons of cooking water.

This recipe has already been read 294 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page