Recco, which might be called the culinary capital of eastern Liguria, is known for this pasta. Handmade trofie are best, but acceptable commercial trofie are also available.
|2||tightly packed cups stemless fresh basil leaves|
|2||Tbsp. pine nuts|
|3||cloves garlic, peeled and chopped|
|½||cup mild extra-virgin olive oil|
|½||cup grated Parmigiano-Reggiano|
|3||cups flour, plus extra to work with|
|½||lb. haricots verts or small string beans, trimmed and cut into 2-inch pieces|
|5||new potatoes, peeled|
This content is from the book Saveur Cooks Authentic Italian by Saveur Magazine.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite