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Trofie with Pesto and Pancetta Crisp
Ligurian Trofie Pasta with Pesto and Pancetta Crisp

Trofie with Pesto and Pancetta Crisp

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Ingredients

Adjust Servings:
Trofie Pasta
500 g Durum Wheat Semolina
250 ml Water
Basil Genovese Pesto
3 bunch Basil about 70 g
30 g Pine nuts
1 Garlic Cloves
3 g Gros sel
70 g Parmigiano Reggiano Cheese
30 g Pecorino Cheese
70 g Olive Oil
Pancetta Crisp
120 g Sliced pancetta
Cuisine:

    Trofie Pasta with Pesto and Pancetta Crisp: Discover Liguria’s culinary delight in this easy recipe.

    • 45 minutes
    • Serves 5
    • Medium
    class="bordered-title"> Ingredients
    • Trofie Pasta

    • Basil Genovese Pesto

    • Pancetta Crisp

    Savor the Flavors of Italy with Trofie Pasta, Pesto, and Pancetta Crisp

    Experience the authentic taste of Italy with Trofie pasta served with pesto and pancetta crisp. This delightful dish combines the unique, twisted shape of Trofie pasta, the fresh, aromatic flavors of pesto, and the crunchy, savory notes of pancetta crisp.

    Originating from Liguria, a coastal region in Italy, Trofie pasta is traditionally hand-rolled and has a distinctive spiral shape that perfectly holds sauces. The star of this dish, however, is the pesto. Made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, pesto brings a burst of flavor that complements the pasta.

    The dish is then topped with pancetta crisp, an Italian-style bacon that’s been cooked until crispy. The pancetta not only adds a satisfying crunch to the dish but also a rich, smoky flavor that balances the freshness of the pesto.

    Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward to prepare. In just a few steps, you can bring the taste of Italy to your table with this delicious Trofie pasta with pesto and pancetta crisp.

    Steps

    1
    Done
    15 minutes

    Trofie Pasta

    On a work surface, pour the flour and form a well. Pour in the water and start incorporating the flour using a fork. Knead until you get a smooth and homogeneous dough. Let it rest in the refrigerator in plastic wrap for 1 hour.

    2
    Done
    10 minutes

    Genovese Pesto

    In a mortar, crush the garlic clove and pine nuts with the coarse salt until you get a paste. Gradually add the basil leaves and grind in the mortar. Then add the Parmesan and Pecorino. Combine all the ingredients. Finally, add the olive oil and mix well to form a sauce. Set aside.

    3
    Done
    10 minutes

    Shaping the trofie

    Take pieces of dough. On a clean work surface, roll and twist each piece to form the trofie (see video). Flour the trofie so they don’t stick together and set aside.

    4
    Done
    5 minutes

    Pancetta Crisp

    In a pan, start by grilling the slices of pancetta until they become very crispy. Set aside on absorbent paper.

    5
    Done
    5 minutes

    Cooking the pasta

    In a pot of boiling salted water, cook the trofie until they rise to the surface. Transfer them to a bowl with the basil pesto. Mix well to coat the pasta with the sauce. Add a ladle of cooking water if necessary. Serve on a plate, add the crispy pancetta chips. Buon appetito!

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