TROFIE PASTA WITH PESTO, GREEN BEANS AND POTATOES

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INGREDIENTS

  • 2.5 cups "00" Flour Salt as needed
  • 3/4 cup Warm water
  • 4 oz. Basil
  • 1 oz. Grana Padano PDO cheese
  • 1/4 oz. Pine nuts
  • 1 clove garlic
  • Italian Extra virgin olive oil as needed
  • Salt as needed
  • 8 oz. Fresh green beans, cleaned and trimmed
  • 4 oz. Potatoes, peeled and cubed

Preparation:

For the trofie: Mound the flour on a pastry board, add a pinch of salt. Make a well and pour the water little by little; knead until the dough is quite hard.

To shape the trofie – roll a small piece of dough in the form of a rope 1-2 inches in length, then twist the ends to get the typical shape. For the pesto sauce: Clean and wash the basil and let dry in a cloth. Pound the garlic in a mortar along with the salt and pine nuts until a paste is formed. Add the basil leaves (set some basil leaves aside for garnish) and gradually the extra virgin olive oil; add the grated Grana Padano cheese and continue to pound. Blanch the green beans; cool them in ice water. Blanch the potatoes in salted water. Cook the trofie pasta in plenty of salted water. Once cooked, toss in a pan with the pesto, the potatoes and the green beans. Garnish with a few basil leaves.

EGG PASTA WITH EARLY BROAD BEANS, PROVOLONE VALPADANA AND BLACK TRUFFLE

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INGREDIENTS

  • 125 g flour “00”
  • 100 g semolina
  • 2 eggs
  • 1 egg-yolk
  • 1 spoonful of water
  • 1 pinch of salt.
    • FOR THE SAUCE
    • 1,5 kg of broad beans
    • 2 mature tomatoesapproximately 100 g of sweet Provolone Valpadana cut into small cubes
    • extravergin
    • olive oil
    • 2 cloves of garlic
    • 1 black truffle small ball
    • 10 leaves of basil salt pepper

Preparation:

To make the pastry you need to work the semolina and the flour with eggs, salt and water until you obtain a ball of a right consistency. Leave it to stand for 30 minutes approximately it into spaghetti. For the sauce, you need to shell the broad beans, make them boil for just a few moments in boiling water, let them cool down immediately under cold water and, finally, peel them. Skin the tomatoes, take out their seeds and cut their pulp into cubes. Heat the oil in a quite big pan, brown the cloves of garlic in it, add the broad beans, cook for 2 minutes, then add the tomato and the basil, then stir. Put salt and continue the cooking for some minutes more. At this point, cook the spaghetti al dente in salted water, strain them and pour them in the pan containing the prepared sauce. Then thicken it with cheese and serve it on very hot plates. Garnish with truffle slices.

RECIPE DETAILS
Difficulty:
Low
Serves:
4 people
Method:
30 min
Cooking:
14 min
INTOLERANCES
Without dried fruit . Without crustaceans

INGREDIENTS

  • 125 g flour “00” 1 1 pinch of salt.
  • 100 g semolina
  • 2 eggs
  • egg-yolk
  • 1 spoonful of water
  • 1 pinch of salt.
    • FOR THE SAUCE
    • 1,5 kg of broad beans
    • 2 mature tomatoesapproximately 100 g of sweet Provolone Valpadana cut into small cubes

Preparation:

To make the pastry you need to work the semolina and the flour with eggs, salt and water until you obtain a ball of a right consistency. Leave it to stand for 30 minutes approximately it into spaghetti. For the sauce, you need to shell the broad beans, make them boil for just a few moments in boiling water, let them cool down immediately under cold water and, finally, peel them. Skin the tomatoes, take out their seeds and cut their pulp into cubes. Heat the oil in a quite big pan, brown the cloves of garlic in it, add the broad beans, cook for 2 minutes, then add the tomato and the basil, then stir. Put salt and continue the cooking for some minutes more. At this point, cook the spaghetti al dente in salted water, strain them and pour them in the pan containing the prepared sauce. Then thicken it with cheese and serve it on very hot plates. Garnish with truffle slices.