 |
 avette, also known as trenette or linguine, is a specialty pasta of Genoa which resembles a flattened spaghetti. Indeed, what spaghetti is to Naples in the south, bavette is to Genoa in the north. Invented in the quest for the best match with Pesto sauce, another world famous specialty from the region, bavette is also excellent with all vegetable and fish sauces.
Among long-shaped, semolina pastas, bavette is the one that best highlight the qualities of the sauce. Because of the flattened and slightly convex shape, it is perfect for holding the sauce and all its flavors.
Bavette is also delicious simply served with a little bit of butter, but it is at it's best when served with Genoese Pesto sauce, with its rich flavor of basil, one of the most important herbs in Mediterranean cuisine.
Less well known, but also excellent with delicate sauces, is bavettine, which is a little thinner, but otherwise the same as bavette.
|
|
Recipes
LINGUINE ALLE VONGOLE
LINGUINE IN SALSA LEGGERA
|
