/ Our magazine / Trofie recipes: here's how to serve the iconic Ligurian pasta.
/ Our magazine / Trofie recipes: here's how to serve the iconic Ligurian pasta.
The trofie, a typical pasta from the ligurian culinary tradition, seems to have originated back in the times of the Crusades. In the past, trofie were lovingly prepared at home by Ligurian women, who used a kind of wooden knitting needle to give them their characteristic elongated, thin, and curled shape. The origin of the name trofie is uncertain; some believe it comes from the Genoese dialect, from strufuggiâ, which means to rub, referring to the motion necessary to give the trofie their typical curled shape. According to other sources, however, the name trofie would derive from the Greek word trophe, which means to twist or nourishment.
The trofie are a type of pasta that goes well with any sauce. Below are some recipes to bring this extraordinary pasta from the Ligurian tradition to your table.
Trofie with Genoese pesto, a dish rich in aroma and flavor typical of the Ligurian tradition, is simple and quick to prepare. With trofie al Genoese pesto, you'll serve a perfect dish, whether for a lunch with friends, including vegetarians, or for a break during a workday.
Ingredients for 4 people:
· 160 g of basil leaves
· 1 or 2 cloves of garlic
· 60 g of grated Parmigiano Reggiano
· 70 g of pecorino
· 150 g of extra virgin olive oil
· 70 g of pine nuts
· salt to taste
· 320 g of fresh trofie pasta
· 150 g of potatoes
· 150 g of green beans
Wash the basil leaves, dry them, then put them in a blender, adding the pine nuts and half the oil, and then blend. Cut the potatoes into approximately 1 cm cubes. Wash and cut the green beans into 5 cm pieces, boil them in salted water, and drain them. Bring a pot of plenty of salted water to a boil, add the potatoes, and after two minutes, add the trofie. Remember to keep some of the cooking water aside, which you will need to make the pesto more fluid. Drain and put all the ingredients into a bowl, adding the green beans and the pesto.
Trofie zucchini and shrimp, another really tasty and easy dish to prepare that requires very few ingredients, but the result is truly delicious.
Ingredients for 4 people:
· 380 g of fresh trofie pasta
· 200 g of fresh or frozen shrimp
· 300 g of zucchini
· 80 ml of cream
· extra virgin olive oil
· salt and pepper to taste
Bring salted water to boil with the trofie, while in a large pan, heat a drizzle of olive oil with the shrimp, well cleaned and washed if fresh, or directly from frozen if they are. Give them a good stir and set them aside as soon as you see them change color. Use the same pan to add the zucchini cut into rounds and let them fry; add a bit more oil if necessary. Combine the trofie, zucchini, and shrimp with the cream and mix well to combine all the ingredients.
The pumpkin is a vegetable with a characteristic sweet flavor and bright color that cannot be missing from the list of trofie recipes.
Ingredients for 4 people:
· Oil to taste
· 1/2 onion
· 500 g of pumpkin
· 400 g of crumbled sausage
· 300 g of béchamel
· 300 g of scamorza (smoked cheese)
· Parmigiano to taste
· 400 g of fresh trofie pasta
· Salt and pepper to taste
Prepare the sautéing with oil and half an onion and add the pumpkin cut into small pieces. Put everything in the blender and mix until you get a thick cream. In another pan, cook the crumbled sausage, and when it is ready, add the pumpkin cream and mix well with the addition of the béchamel. Meanwhile, cook the pasta in salted water, and after draining it, add it to the pan with the sauce. Add the smoked cheese in cubes to the trofie with pumpkin and sausage, the Parmesan, and mix well to then pour it into a baking dish. Bake for about 20-25 minutes at 180 degrees.
Trofie with seafood: an equally easy and quick dish that encompasses all the typical flavors of the Mediterranean Sea. Trofie with seafood are perfect for any season, although they are a must for summer!
Ingredients for 4 people:
· 200 g of fresh trofie pasta
· 400 g of mixed seafood
· 1 can of diced tomatoes
· 3 teaspoons of extra virgin olive oil
· 1 clove of garlic
· 2 tablespoons of dry white wine
· 1 bunch of fresh parsley
· salt to taste
· pepper to taste
In a large non-stick pan, put the oil, garlic, and let it sizzle, then add the well-washed and drained seafood and cook over medium heat for about 5 minutes; pour in the wine and let it evaporate over high heat; finally, add the diced tomatoes and cover with a lid, cooking for 10-15 minutes. Meanwhile, cook the trofie in plenty of salted water. At the end of cooking, mix the trofie well with the seafood, pepper, and chopped parsley.
I recommend adding this dish to your trofie recipes, to consult when you don’t have much time to develop a demanding recipe but want to achieve the maximum result with minimal effort. Trofie with salmon, a delicate, delicious, and tasty first course, using both fresh and frozen salmon, natural or smoked.
The procedure is the same as for the other trofie recipes; you just need to cut the salmon into strips, sauté in a pan, and deglaze with a glass of white wine and then let it evaporate. Once the pasta is cooked, mix the trofie well with the salmon.
Enjoy your meal!
Silvia Cassini
S&M
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