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
Ingredients FOR TROFIE
Ingredients FOR THE 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.
FOR THE PESTO
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.
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