Ingredients
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350 g Trofie pasta
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50 g Basilfres leaves
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75 g Pine nuts
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1 clove Garlic
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50 g Pecorino cheese
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50 g Parmesan cheese
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Extra virgin olive oil
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Salt
Directions
The most famous recipe of Ligurian cuisine is undoubtedly pesto alla Genovese, which is mainly used as a sauce for pasta. The pasta must obviously be trofia, a pasta native to Liguria. If we combine both we have Trofie al pesto.
The preparation of pesto is a relatively simple and quick operation within everyone’s reach; what sets it apart, however, is the use of the right and, above all, quality ingredients.
The origin of Trofie al pesto Genoese
The preparation of Trofie al pesto Genoese is passed down from generation to generation in Liguria. In fact, the recipe is jealously guarded by families, who can modify it according to their traditions.
According to the commonly recognized historical version, trofie pasta is said to have originated in Sori, a small coastal town in the Genoese region. Here the pasta was made strictly by hand, rubbing it. Precisely from the rubbing (strufuggià in dialect) would derive the name of trofia.
About pesto, on the other hand, one could speak from time immemorial. The recipe would perhaps be a reworking of the ancient Roman Moretum or agliata, which acquired a definitive recipe only in the nineteenth century (Emanuele Rossi mentions it in 1852).
Garlic and basil pesto is a rather basic processing: it has few ingredients and is predominantly from poor cuisine, as evidenced by the presence of pecorino cheese instead of Parmesan cheese. Over time the recipe is refined, and the canonical version calls for the use of small-leaf basil and strictly Ligurian oil, as well as Pisan pine nuts, Sardinian pecorino cheese, Vessalico garlic and coarse sea salt.
To stay true to tradition, pesto should be prepared in a mortar, so as not to heat the ingredients, following a manual dexterity that Ligurian housewives have mastered through centuries of training.
Now on to the recipe, remember to comment if you liked it! Your comments give us motivation to keep this blog going!
Steps
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1
Done
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Let's start preparing Trofie al pesto. Place the garlic and pine nuts in the mortar and pound to a pulp, gradually adding the basil and a pinch of coarse salt. |
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2
Done
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When the basil, garlic and pine nut mush has become smooth, add the pecorino cheese and oil until a thick sauce is obtained. In case you do not have a mortar at home, you can still use a blender. |
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3
Done
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Cook the trofie in salted water and drain them a little al dente. Season them with the cheese and a few tablespoons of the cooking water, then pour in the pesto. |
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4
Done
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Stir to mix well. Serve the Trofie al pesto to your guests. |
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5
Done
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TipsYou can freeze the jar of pesto and use it as needed. If you plan to do this, we recommend using less pecorino and less oil for longer storage. |
