I apologize to my friends from Genova, but few days ago we had created a pesto’s version “a little bit different” from the traditional recipe. For me it has always been a taboo, I’ve never been so brave to face with pesto recipe, because “..I cannot imagine that anyone could cook pesto at home”
Well, I was wrong and we wanted to create a version by Idols, for all those one that “…you can find pesto just in Genoa or buy already made.. how could you cook it by yourself?”. Therefore please don’t say that this is the original pesto recipe, rather this is the pesto recipe revisited for those, like you, are learning cooking.
Traditionally, pesto is made with a marble mortar and pestle: and who among us does not have a mortar at home? … We don’t have [Idols infact]. Here it is…finally we can use that mixer placed in the cupboard since who knows how long.
[For purists, someone told me that the blender has the disadvantage of oxidizing the basil leaves and warm up the cream: using a blender for your recipe means you are just simply mixing all the ingredients until you get a fine texture and creamy , with only the ‘ final addition of oil ]
So, it seems we have chosen just one thing according the tradition: pasta [maybe…]
TROFIE WITH BASIL AND PACHINI CREAM
Ingredients for 3 people
– 500 grams of fresh trofie
– 100 grams of fresh basil (it would be from Genoa, but we are in Milan …. )
– 1 clove of garlic
– Pine nuts to taste
– Parmesan cheese to taste
– Extra virgin olive oil
– Cherry tomatoes (pachini)
1.Ler’s add in our mixer a pinch of salt and a clove of garlic and start to mix at medium speed
2.Add the basil leaves, washed and dried and a pinch of salt, stopping occasionally to push on the bottom the chopped basil .
3.When the basil leaves will release a green liquid, add pine nuts and let it go untill you will see a cream
4.A little bit of Parmesan cheese until we got our green cream and extra virgin olive oil at the end, last mix and the pesto is ready
5.Let’s cut our cherry tomatoes into quarters and let’s put them to dry in a pan with a little bit of olive oil, then add our pesto and let it mix for about 5 minutes on slow fire
6.Take out of boiling water our Trofie, in the pan with our basil and cherry tomatoes cream for 1 minute
7.Let it rest for few minutes and let’s serve on the table, my mouth watering!
- trofie fresche - 500 gr
- basilico fresco - 100 gr (ci vorrebbe quello di Genova, ma siamo a Milano....)
- aglio - 1 spicchio
- pinoli - a piacere
- sale grosso -
- parmigiano reggiano - a piacere
- olio EVO -
- pomodorini pachini - 6/8
1. Mettiamo nel nostro mixer qualche grano di sale grosso e lo spicchio d'aglio e cominciamo a far andare a velocità media.
3.Quando le foglie di basilico rilasceranno un liquido verde, aggiungiamo i pinoli e facciamo andare ancora riducendo il tutto in crema.
4. Aggiungiamo un pò alla volta il parmigiano reggiano fino a che non abbiamo ottenuto la nostra crema verde e alla fine olio extravergine di oliva, ultimo giro di mixer e il pesto è pronto.
5. Tagliamo in quarti i nostri pachini e mettiamoli ad appassire in padella con un filo d'olio, per poi aggiungere il nostro pesto e lasciar amalgamare per circa 5 minuti a fuoco basso.
6. Scoliamo le nostre trofie e saltiamole in padella per 1 minuto con la nostra crema di basilico e pomodorini.
7. Lasciamo riposare per qualche minuto e serviamo in tavola, che ho l'acquolina in bocca!