Tag: Trofie

Zucchini and shrimp trofie | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Zucchini and shrimp trofie |  Yummy Recipes

[ad_1]

The trofie with prawns and courgettes they are an extraordinary first course of the Ligurian tradition. The protagonist is the trofie, the most typical pasta of Genoa and riviera: a pasta that is not very easy to cook, but which if treated well gives enormous satisfaction.

The trofie must be combined with two of the most popular and colorful ingredients: shrimp and courgettes, a practically perfect combination. A first course full of flavor and class, suitable not only for a nice family lunch but also for a dinner with guests. You will definitely make a great impression. Below are the steps for making trofie with shrimp and courgettes.



[ad_2]

Homemade Trofie like in Liguria: let's learn the recipe – Italian Cuisine

[ad_1]

It is the best known and most appreciated Ligurian pasta. Let's learn how to make it with our hands: three ingredients and a little manual skills are enough

It is one of the most famous dishes of all Liguria, although its origin dates back to a small village on the east coast of Genoa, Sori: le trofie they are a must try for anyone who loves pesto and fresh pasta. And like any type of fresh pasta, they can also be prepared at home. Do you want to try?

An ancient pasta

Trofie are a pasta that Ligurian women have always made at home, thanks to the fact that only three ingredients are needed to prepare them: water, semolina and salt. Once, their particular and elongated shape was obtained with a wooden knitting needle, along which a small piece of dough was rolled up and then crushed with the palm of the hand. Now the production is mostly industrial, with special machinery. Trying to make them at home gives, as always, a very special taste.

homemade-trophies

Semolina, not flour

The recipe for hand made trofie involves the use of semolina and not flour. But what is the difference between the two? And how do they recognize each other? The flour is the result of the grinding of soft wheat, while the semolina comes from the grinding of durum wheat. The first has a more rounded shape and a more crumbly consistency, while durum wheat has a more elongated shape and is, in fact, harder. The flours deriving from these two grains also show some differences: the first has a whiter color and is softer to the touch, the second instead has a more yellow color and is more grainy.

The recipe for homemade trofie

For 6 people: arrange 400 g of semolina on a fountain table, add a pinch of salt and as much water as you need to have a homogeneous and elastic mixture. Add it little by little. Then work the dough for ten minutes and then let it rest out of the refrigerator for about 30 minutes, covered with a cloth. Then detach some pieces the size of a marble and with the palm of your hand roll the pieces of dough on the pastry board, obtaining twisted dumplings, with the thinner ends of the central part. Throw them in a pot with boiling water and salt and let them cook for 4 minutes and then drain them, keeping a little cooking water, which you will need to dilute the pesto.

Here are our recipes with trofie

[ad_2]

Trofie recipe with sea urchins and Tuscan black truffle – Italian Cuisine

Trofie recipe with sea urchins and Tuscan black truffle

[ad_1]

  • 200 g flour 00
  • 50 g re-milled durum wheat semolina
  • 12 sea urchins
  • garlic
  • chilli compote
  • black summer truffle
  • extra virgin olive oil
  • butter
  • pepper
  • salt

For the recipe of the trofie with sea urchins and Tuscan black truffle, mix the flour and semolina with 110 g of water, a teaspoon of oil and a pinch of salt. Form a loaf, cover it with a bowl and let it rest for an hour. Sprinkle the work surface with flour, form loaves of 2 cm in diameter and cut them into 1 cm pieces.
Taper them by moving the palm of your hand back and forth. Reposition them under the palm of your hand and pull them diagonally towards you forming the trofie (alternatively, use the ready-made ones).
Open the curls, get the eggs and filter the liquid contained in the shell. Brown a clove of garlic with the peel in a large pan lightly veiled with oil; after 1-2 minutes add the filtered liquid from the sea urchins and thicken it over medium heat until you get a sauce. Boil the trofie in abundant boiling salted water, drain them in the pan with the sauce, add a nice knob of butter, the sea urchin eggs, a grind of pepper and sauté everything for a few seconds.
Draw a strip of chilli compote on the plates, arrange the trofie and complete with a generous grating of truffle. Serve immediately.

[ad_2]

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

Close