Wednesday, March 16, 2011

Trofie with anchovy pesto

Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 250g. 4 trofie of fresh salted anchovies 30g. 30g fresh basil leaves. Grana Padano 100g. 20gr of growth. pine nuts salt pepper PROCEDURE -------------------------- Desalinated anchovies: rinse under cold running water then pat dry with paper towels.

Remove the backbone and, in a saucepan, let them loose with a few tablespoons of water, pressing lightly with a wooden spoon. Peel the basil leaves with a damp cloth and chop coarsely with hands. Toast the pine nuts for a few minutes in a non-stick frying pan. Put a saucepan with water to cook pasta, freshly boiled, salted with a handful of salt and cook trofie.

Meanwhile, grate and whisk the Grana meta 'growth with a few tablespoons of cooking water of trofie; shredded the rest. Drain the pasta and add to the cream of growth, add the anchovies, pesto, pine nuts, chopped basil, stir well and bring to the table. Did you know ... The literal translation from the Ligurian gnocchi would be, in reality 'trofie, while posing as fresh pasta, have a dignity' all its own.

At one time they were prepared to hand now, however, and 'much more' easy to find industrial preparation.

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