• 2
  • 25 min
  • 690
  • Liguria Recipe

Chef:
Francesca Marsetti


Cooking like a chef has never been so easy! Open your My Cooking Box and taste the traditions from Liguria! My Cooking Box contains all the ingredients of the highest quality and in the right doses to cook tasty trofiette pasta with Genoese pesto with toasted pine nuts. Recipe signed by the Chef Francesca Marsetti.

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The ingredients

Trofiette

200 g

Ingredients in detail

TROFIETTE – Durum wheat semolina pasta (Ingredients: Durum wheat semolina, water) 200 g

GENOESE PESTO (Ingredients: extra virgin olive oil 47%, PDO Genoese Basil 28%, PDO Parmigiano Reggiano cheese (milk, salt, rennet), nuts, Pecorino Romano PDO cheese (milk, salt, rennet), pine nuts, garlic, salt , Acidity regulator: citric acid, ascorbic acid, sorbic acid ) 90 g

The product may contain traces of nuts, egg proteins.

FIRST QUALITY ITALIAN PINUTS (Origin: Italy) 20 g

EXTRA VIRGIN OLIVE OIL (Origin: Italy) 20 ml

SEA SALT CRYSTALS (Origin: Italy) 20 g

BLACK PEPPER 0,3 g

Location

Coasts overlooking the sea, small villages and wonderful intense Mediterranean colors: this is the Levante Ligure.

The pleasant scent is given by the green cultivations of basil, which are carefully harvested to create the best Genoese pesto in the area. The name indicates the method of procedure, or the pounding of the leaves and other ingredients, such as garlic, in the traditional marble mortar, using the “pestellu” of wood. The protagonist is therefore only one: the basil, from the Latin Ocimum Basilicum that is “Profumo Regale”.

Extra virgin olive oil, pine nuts and grated cheese are added to these ingredients. A perfect match with the trofiette, the Ligurian artisan pasta. Born from the skilled hands of Ligurian women who created stretched and twisted small gnocchi with durum wheat flour and water.