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Recipe: Trofie Avvantaggiate

italian
vegetarian
winter
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This melt-in-your-mouth Italian recipe for Trofie Avvantaggiate (or trofie with pesto, potato and green beans) comes to Khoollect from Lisa Passalacqua.

Here’s what she told us about this dish:

‘Liguria, the province of Italy where the sea meets the mountains, the palaces and forts proudly remind of an ancient time, and the colourful houses are scattered among lush greenery. The Ligurian cuisine reflects this beauty with a focus on aromatic herbs, such as basil, which forms the base of this dish. The pesto should consist of genovese basil, pine nuts, garlic, parmigiano, pecorino, sea salt, and extra virgin olive oil.

Trofie are a type of pasta unique to this region, with a distinct spiral shape that is perfect to catch the pesto. The chestnut flour gives a pleasantly sweet taste, however you can use plain flour. Of course, you can also buy the trofie (if you can find them!) and still enjoy the avvantaggiate part of this dish: the addition of potatoes and green beans, which is a true Ligurian specialty!’

 

Trofie Avvantaggiate

Photos by

Lisa Passalacqua

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Preparation Time45 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves2

LevelMedium


ingredients

120g soft 00 flour
20g chestnut flour (or soft 00 flour)
80g water
1 pinch salt
140g gold potatoes
100g green beans
45g genovese pesto
Small handful basil leaves

Photos by

Lisa Passalacqua

1

In a small bowl, sift the flours with the salt. Make a well in the centre. Add the water and, with a fork, slowly incorporate the flour until combined. Knead until the dough is smooth, shiny, and moist. Wrap in clingfilm to retain humidity and leave to rest.

2

Fill a pot with water, add salt until it is as salty as the sea, and set to a boil. Remove the stems from the green beans and chop the potatoes into small cubes. When the water is boiling, add the potatoes. After 5 minutes, add the green beans. Remove when the potatoes are soft and the green beans are still vibrant. Run the beans under cold water to stop the cooking. Set aside.

3

Divide the pasta dough into four quarters. Hold one quarter in the left hand and leave the rest wrapped in clingfilm to retain humidity. Do not flour the work surface! Use the right hand to grab tiny pieces (each about the size of a chickpea) one at a time. Take one tiny piece of dough and roll it until about 2cm long. Then, gently and swiftly pull the outside of the right hand at an oblique angle (diagonally) along the piece of dough to form the characteristic spiral shape of the trofie. Pulling or rolling diagonally creates a spiral shape, and it must be done quickly and gently to prevent the dough from breaking. Repeat until all the trofie are formed — practice makes perfect!

4

Bring the water back to a boil. Add the trofie and boil for 2 to 5 minutes, until al dente. Drain and mix with the pesto, potatoes, and green beans. Add some cooking water to loosen the pesto, if necessary. Garnish with fresh basil leaves. Buon appetito!

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Preparation Time45 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves2

LevelMedium


ingredients

120g soft 00 flour
20g chestnut flour (or soft 00 flour)
80g water
1 pinch salt
140g gold potatoes
100g green beans
45g genovese pesto
Small handful basil leaves

Photos by

Lisa Passalacqua

1

In a small bowl, sift the flours with the salt. Make a well in the centre. Add the water and, with a fork, slowly incorporate the flour until combined. Knead until the dough is smooth, shiny, and moist. Wrap in clingfilm to retain humidity and leave to rest.

2

Fill a pot with water, add salt until it is as salty as the sea, and set to a boil. Remove the stems from the green beans and chop the potatoes into small cubes. When the water is boiling, add the potatoes. After 5 minutes, add the green beans. Remove when the potatoes are soft and the green beans are still vibrant. Run the beans under cold water to stop the cooking. Set aside.

3

Divide the pasta dough into four quarters. Hold one quarter in the left hand and leave the rest wrapped in clingfilm to retain humidity. Do not flour the work surface! Use the right hand to grab tiny pieces (each about the size of a chickpea) one at a time. Take one tiny piece of dough and roll it until about 2cm long. Then, gently and swiftly pull the outside of the right hand at an oblique angle (diagonally) along the piece of dough to form the characteristic spiral shape of the trofie. Pulling or rolling diagonally creates a spiral shape, and it must be done quickly and gently to prevent the dough from breaking. Repeat until all the trofie are formed — practice makes perfect!

4

Bring the water back to a boil. Add the trofie and boil for 2 to 5 minutes, until al dente. Drain and mix with the pesto, potatoes, and green beans. Add some cooking water to loosen the pesto, if necessary. Garnish with fresh basil leaves. Buon appetito!

SHOW MORE
SHOW LESS

This melt-in-your-mouth Italian recipe for Trofie Avvantaggiate (or trofie with pesto, potato and green beans) comes to Khoollect from Lisa Passalacqua.

Here’s what she told us about this dish:

‘Liguria, the province of Italy where the sea meets the mountains, the palaces and forts proudly remind of an ancient time, and the colourful houses are scattered among lush greenery. The Ligurian cuisine reflects this beauty with a focus on aromatic herbs, such as basil, which forms the base of this dish. The pesto should consist of genovese basil, pine nuts, garlic, parmigiano, pecorino, sea salt, and extra virgin olive oil.

Trofie are a type of pasta unique to this region, with a distinct spiral shape that is perfect to catch the pesto. The chestnut flour gives a pleasantly sweet taste, however you can use plain flour. Of course, you can also buy the trofie (if you can find them!) and still enjoy the avvantaggiate part of this dish: the addition of potatoes and green beans, which is a true Ligurian specialty!’

 

Trofie Avvantaggiate

1

In a small bowl, sift the flours with the salt. Make a well in the centre. Add the water and, with a fork, slowly incorporate the flour until combined. Knead until the dough is smooth, shiny, and moist. Wrap in clingfilm to retain humidity and leave to rest.

2

Fill a pot with water, add salt until it is as salty as the sea, and set to a boil. Remove the stems from the green beans and chop the potatoes into small cubes. When the water is boiling, add the potatoes. After 5 minutes, add the green beans. Remove when the potatoes are soft and the green beans are still vibrant. Run the beans under cold water to stop the cooking. Set aside.

3

Divide the pasta dough into four quarters. Hold one quarter in the left hand and leave the rest wrapped in clingfilm to retain humidity. Do not flour the work surface! Use the right hand to grab tiny pieces (each about the size of a chickpea) one at a time. Take one tiny piece of dough and roll it until about 2cm long. Then, gently and swiftly pull the outside of the right hand at an oblique angle (diagonally) along the piece of dough to form the characteristic spiral shape of the trofie. Pulling or rolling diagonally creates a spiral shape, and it must be done quickly and gently to prevent the dough from breaking. Repeat until all the trofie are formed — practice makes perfect!

4

Bring the water back to a boil. Add the trofie and boil for 2 to 5 minutes, until al dente. Drain and mix with the pesto, potatoes, and green beans. Add some cooking water to loosen the pesto, if necessary. Garnish with fresh basil leaves. Buon appetito!

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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Lisa Posatska 2 years ago

And one could always use this amazing recipe for pesto, even though it’s not Genovese. 😉
http://khoollect.com/eat-kitchen/recipe/recipe-kale-pesto/

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Sonya Gellert 2 years ago

Thanks Lisa! We love this recipe.

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