ItalianLigurian
Trofie al Pesto
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Genovese pesto recipe using a mortar and pestle, served with trofie pasta and boiled potatoes.
- Difficulty
- medium
Ingredients
9 items- Garlicto taste
- Coarse Saltto taste
- Pine Nutsto taste
- Basilfresh leaves, to taste
- Extra Virgin Olive Oilto taste
- Parmigiano Reggianograted, to taste
- Pecorinograted, to taste
- Potato1 small potato, cubed
- Trofieto taste
Method
- Take a mortar, add garlic and coarse salt, and pound.
- Add pine nuts and continue pounding.
- Take basil leaves and add them to the mortar.
- Add extra virgin olive oil, Parmigiano Reggiano, and grated Pecorino.
- Pound until you get a smooth cream. (If you get tired, you can use a blender, but traditional pesto is made by hand.)
- Peel a potato, cut it into cubes, and boil in boiling water for 5 minutes.
- Cook trofie pasta al dente.
- Cold mix: pour the pesto cream into the bowl with the pasta and toss.
- Add the boiled potatoes and continue tossing.
- Plate and serve.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
