Trofie di Recco is a typical dish of the Ligurian regional cuisine. Trofie were originally a poor version of gnocchi as they were prepared exclusively with water and flour.
The name originates from the Ligurian word ‘strufuggià’, which means to rub, because of the classic movement to obtain the curl shape of the pasta. It is the pasta that is classically served with Ligurian pesto: a sauce made from basil, parmesan cheese, garlic and pine nuts.
Price:
From 7 to 11 € per person (minimum order box x2)
Contents of the box
- fresh trofie
- basil pesto
- potatoes
- green beans
- basil leaves and pine nuts
(all products in the pack are ready to be cooked according to instructions)
Preparation:
Boil the green beans in salted water and drain them when they are still crispy and bright green. Set them aside.
In plenty of boiling, salted water, pour in the potatoes and cook.
After 10 minutes add the trofie pasta and continue cooking for 5 minutes.
Drain the pasta and potatoes, keeping a ladle of cooking water aside.
Pour the ingredients into a bowl, into which you will also add the green beans and pesto: mix well, adding a little cooking water to adjust the creaminess of the dish.
Serve garnished with a drizzle of olive oil, basil leaves and pine nuts.
Bon pro’!
(bon appetit in Ligurian)