posted by admin on lug 17

Pasta with Pesto

Typical of the Genoese cuisine. At present it is appreciated in all Italian regions. According to the Italian tradition, the kind of Pasta used for this recipe is Trenette, similar to Linguine but thinner, or Trofie, a homemade Pasta (see: how to prepare homemade Trofie ).

Time required: 30 minutes

Recommended wine: a dry white, as Vermentino (Liguria), served at 10° C.

Ingredients (four servings):

• 350 gr. (12 ounces) packaged Trenette or homemade Trofie
• 140 gr. (5 ounces) fresh or frozen green beans
• 1 potato
• 36 fresh basil leaves
• 1 large clove garlic
• 1/4 cup of pine nuts
• 3 walnut kernels
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated Romano cheese
• 1/4 cup of very good olive oil
• Salt

Istruction
In a blender or food processor combine basil leaves, peeled garlic, pine nuts, walnut kernels and salt. Cover and blend or process. Gradually add olive oil and blend or process again till to cream consistency.
Pour the pesto in a medium bowl and add Parmesan and Romano cheese, mixing well.
In a large (5 quart) stockpot, bring the water to boiling, add salt and cook the Pasta according to the package directions.If you use homemade Pasta cook it till it all comes to the surface.
Seven or eight minutes before the cooking time, add green beans and potatoes.
Meanwhile add to the Pesto 2 or 3 tablespoons of the cooking water and mix accurately.
Drain Pasta and vegetables in a colander, dress with Pesto and serve hot.

To serve:
Spinkle each serving with grated Parmesan cheese and basil leaves.

posted by admin on lug 17

This is a typical recipe of the Genoese cuisine.
Quite easy, it is useful to prepare a savoury homemade kind of Pasta that could be tossed with Pesto (see: how to prepare Pasta with Pesto) or with other sauces (see: how to prepare Bolognese sauce or Walnut sauce ).

Ingredients (four servings):

• 350 gr. (12 ounces) white flour
• Salt

Istruction

1. Sprinkle a kneading surface with flour. Arrange the flour on it, add salt and gradually add water, well knead till dough is smooth and elastic.
2. Cut the dough into small pieces as big as a chick-pea.
3. On a slightly floured surface, roll each piece till to obtain small “gnocchi”, 3 or 4 cm (1 to 1,5 inches) long with fine ends, slightly twisted (for twisting the Trofie you can use a knitting needle).

How to cook:

1. In a large stockpot (5/4) bring water to boiling, add salt, then Trofie.
2. Cook the Trofie for few minutes till all of them come to the surface.
3. Drain well in a colander.