My first take on "Trofie alla Genovese". Loved it!
by der_plastikman
5 Comments
Legitimate-East7839
Looks great! A delicious dish
Ashamed_Fig4922
Excellent, and lovely pics!
Glennmorangie
Wow. Can we get a recipe?
Dangerous_Potato4651
Looks perfect 🤤
thrasherxxx
nice try, you really nailed the recipe!
this is usually called “trofie avvantagge” [“advantaged trofie”?], no just “trofie al pesto”, because of the potatoes and the beans. It’s more common we do linguine avvantagge.
Dont’ be mad, just a couple hints: using the pestle is the traditional way but it’s hard to master, you can use a blender being careful to not heat up any ingredients. I can tell you ‘t grind it enough and, probably, you didn’t add salt in the pestle that helps. Add parmesan almost at the end of the pestle process, start with basil, salt, pine nuts and garlic.
Some pro tips: . dry basil leaves before the process or pesto will get darker, even brownish.
. use pecorino sardo , not just parmigiano, the original recipe use this sardinian cheese
. there are plenty of alternatives, same recipe, using for example rocket instead of basil
. if you grow your basil [best choice] the leaves have to be very small. like half inch top. genovese basil has a very peculiar genetic and its flavor is quite unique, but at least do not use big leaves and big plants. as soon as the plant is 10/15cm tall… it’s good to go.
. NEVER, never, never heat up pesto. It’s like boiling a salad, you’re destroying it. the pestle is used beacuse it does not heat up ingredients, not because it’s fancy. if you need to warm up a little just add a couple spoon of boiling water of the pasta.
. no spice or other herbs or protein with pesto. no shrimps, no chili, no chicken etc.
. NO cream. If you really want some butter … but not cream.
5 Comments
Looks great! A delicious dish
Excellent, and lovely pics!
Wow. Can we get a recipe?
Looks perfect 🤤
nice try, you really nailed the recipe!
this is usually called “trofie avvantagge” [“advantaged trofie”?], no just “trofie al pesto”, because of the potatoes and the beans. It’s more common we do linguine avvantagge.
Dont’ be mad, just a couple hints: using the pestle is the traditional way but it’s hard to master, you can use a blender being careful to not heat up any ingredients. I can tell you ‘t grind it enough and, probably, you didn’t add salt in the pestle that helps. Add parmesan almost at the end of the pestle process, start with basil, salt, pine nuts and garlic.
Some pro tips:
. dry basil leaves before the process or pesto will get darker, even brownish.
. use pecorino sardo , not just parmigiano, the original recipe use this sardinian cheese
. there are plenty of alternatives, same recipe, using for example rocket instead of basil
. if you grow your basil [best choice] the leaves have to be very small. like half inch top. genovese basil has a very peculiar genetic and its flavor is quite unique, but at least do not use big leaves and big plants. as soon as the plant is 10/15cm tall… it’s good to go.
. NEVER, never, never heat up pesto. It’s like boiling a salad, you’re destroying it. the pestle is used beacuse it does not heat up ingredients, not because it’s fancy.
if you need to warm up a little just add a couple spoon of boiling water of the pasta.
. no spice or other herbs or protein with pesto. no shrimps, no chili, no chicken etc.
. NO cream. If you really want some butter … but not cream.