Background: fresh basil in the fridge, bad day at work, want to relax and have a lunch available.
Facts: I invented trofie pesto!
Serves 4
For trofie:
- 320 grams of flour 00
-
150 grams of warm water - 2 teaspoons of salt
For the pesto:
- 4 handfuls of basil leaves Ligure
- Pine Ridge
1 tablespoon - 1 clove of garlic Vessalico
-
a pinch of salt - 3 tablespoons of pecorino romano
- 50 ml of extra virgin olive oil of olives
- 2 ice cubes to complete
:
- 1 potato
- beans according to your taste
Preparation
For trofie: Mix all the ingredients for a long time until dough is smooth, rather firm and elastic, wrap in plastic wrap and let stand for 30 minutes. Obtain cylinders of dough 1 cm in diameter and cut them into pieces of 1-1.5 cm. Fold up the pieces by crushing, starting with the palm and pulling to Slide your hand over Tocchetto coiled and ending with the fingers, then switch on the side of pushing Tocchetto which is twisted so as to twist it too. It 's harder to write than done I swear. Continue this for all the pieces ... ... you will get more or less what you see in the picture, maybe even better.
For the pesto: Place the basil in a blender, a pinch of salt and 2 ice cubes, blend, add the oil and continue blending, add the garlic, pine nuts and other oil and blend well. Add more oil until the consistency is pretty smooth and fine. Put in a pot, stir in the cheese, cover with a thin layer of oil and keep refrigerated.
Peel and cut potatoes into cubes, chopped green beans. Bring to boiling salted water, toss the potatoes first, after 2 minutes the beans and after 2 trofie. Cook, drain, arrange on plates and drizzle with pesto.
Match: Vermentino, Piga, Cinque Terre, Lumassina, Sauvignon (all non-barricaded)
Facts: I invented trofie pesto!
Serves 4
For trofie:
- 320 grams of flour 00
-
150 grams of warm water - 2 teaspoons of salt
For the pesto:
- 4 handfuls of basil leaves Ligure
- Pine Ridge
1 tablespoon - 1 clove of garlic Vessalico
-
a pinch of salt - 3 tablespoons of pecorino romano
- 50 ml of extra virgin olive oil of olives
- 2 ice cubes to complete
:
- 1 potato
- beans according to your taste
Preparation
For trofie: Mix all the ingredients for a long time until dough is smooth, rather firm and elastic, wrap in plastic wrap and let stand for 30 minutes. Obtain cylinders of dough 1 cm in diameter and cut them into pieces of 1-1.5 cm. Fold up the pieces by crushing, starting with the palm and pulling to Slide your hand over Tocchetto coiled and ending with the fingers, then switch on the side of pushing Tocchetto which is twisted so as to twist it too. It 's harder to write than done I swear. Continue this for all the pieces ... ... you will get more or less what you see in the picture, maybe even better.
For the pesto: Place the basil in a blender, a pinch of salt and 2 ice cubes, blend, add the oil and continue blending, add the garlic, pine nuts and other oil and blend well. Add more oil until the consistency is pretty smooth and fine. Put in a pot, stir in the cheese, cover with a thin layer of oil and keep refrigerated.
Peel and cut potatoes into cubes, chopped green beans. Bring to boiling salted water, toss the potatoes first, after 2 minutes the beans and after 2 trofie. Cook, drain, arrange on plates and drizzle with pesto.
Match: Vermentino, Piga, Cinque Terre, Lumassina, Sauvignon (all non-barricaded)
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