Trofie al Pesto from the President Hotel in Genoa
Simplicity in the service of the finest ingredients is immortalised in this recipe, Trofie al Pesto by Antonio Palena, Chef from the President Hotel in Genoa.
This pesto should be made using a marble mortar and olive pestle. Place 60 basil leaves from Pra’ in a mortar with 1 or 2 cloves of garlic, salt and 2 tablespoons of Ligurian olive oil, and pound in a rotating motion.
Add 30g of pine nuts, 30g of grated Pecorino cheese, 30g of grated Parmigiano Reggiano and another 2 tablespoons of extra virgin olive oil. Continue pounding.
The sauce should be smooth, creamy and bright green. If you’re short on time, use a blender, but pause often so that the ingredients don’t get warmed, especially the basil and oil.
Boil plenty of water in a large pot. Plunge in 150g of green beans, cut into 3cm pieces, and 150g of potatoes, cut into thin slices or cubes. After five minutes, add 350g of trofie. When the trofie are cooked, drain everything.
Place in a bowl and toss with the pesto thinned with a couple of tablespoons of the cooking water.
With pesto, you must serve a wine that is at a par with the sauce in terms of aromas and flavour. It should never stifle or suffocate it. It should degrease the palate and cleanse your mouth of the oily sauce, leaving your mouth refreshed for the next bite.
In order to degrease and cleanse, a wine must have a certain level of acidity. The best wine to accompany this trofie al pesto is undoubtedly Pigato DOC Riviera Ligure di Ponente.
Pigato DOC Riviera Ligure di Ponente - Calvini
Minimum Pigato 95%
The best Pigato grapes are grown on a hill at least 300 metres above sea level, close to the beach but with a night-time temperature that favours the development of the wealth of aromas that this classic Ligurian wine is known for.
Pale yellow, it tends to turn golden yellow with age. It has fruity and dry taste and a bouquet of the Mediterranean forest and yellow stone fruits. Of great elegance, this Pigato di Calvini is to be served at a temperature of 8-10°C.