U RecettAriel
Trofie al pesto - Troffie with Pesto
Trofie (or troffie) are a peculiar Ligurian gnocchi made with flour, water and a little bran; they're typical of the zone between Camogli and Bogliasco, and are a specialty of Recco. They're hand made just wrapping a bleb of pasta around a finger so as to obtain a small tortiglione with pointy ends.
To serve 6
475 g (4 3/4 cups ) flour
25 g (an ounce) bran
warm water
a pinch of salt
optional: potatoes and green beans
Combine the flour and bran on your work surface, salt lightly, and add just a little water. Not too much, because the dough should be smooth and quite firm.
Knead it thoroughly, then break off bits about the size of chickpeas, and roll them under your index and middle fingers to obtain little spirals shaped like cork screws. Those less expert should wrap the pasta around a knitting needle or a wooden skewer.
Let the trofie dry on a floured work surface, boil in abundant salted water 150 gr. (5-7 oz) each potatoes cut in small cubes for 10-15 minutes, add the trofie and 150 gr (6 oz) each green beans, boil them until the trofie rise to the surface, drain them, and serve them with lots of pesto sauce.
Suggested wine: Pigato di Albenga, (white, served at 10-12° C/ 50-54° F)
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