Trofie with Pesto | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- เผยแพร่เมื่อ 24 ก.ค. 2024
- This dish is one of the most well known dishes of traditional Ligurian cuisine, made with basil pesto and trofie pasta. Buon Appetito!
500 Grams trofie, about 1 pound
1-2 bunches of fresh basil
2 cloves garlic, chopped
1 teaspoon salt
1/2 cup Extra Virgin Olive Oil
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup pignoli- Pine Nuts
1 large potato
1/2 lb string beans
additional Parmigiano-Reggiano for the table
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
I love basil pesto so much. Since COVID I’ve been growing my own vegetables and in the summer I intuitively added string beans and potatoes to my pasta with pesto (as I had so much from the garden) and it came out just like this! I suppose I didn’t invent the dish after all!!
Thank you. Warm greetings from Copenhagen.
Beautiful!!! I watch Pasta Grannies all the time, I even ordered the cookbook!!! My grandson just planted a spring of basil that I rooted!!! Thank you for your videos....
Pasta Grannies are a treasure!
You look gorgeous in a red shirt. 😍
'Trofie with Pesto' that looks easy and delicious, I'll try it with my family on the weekend. Thank you Giovanna 💕💕
Thank you, I've always favored red! Try the pesto and you'll make it again and again.
SHE IS SUCH A BEAUTIFUL CLASSY LADY
Looks so scrupulous! I will definitely make this using your method! Cheers to you ! Btw I love the stories you mix into your videos whilst cooking!
Buon Appetito!
these videos remind me of the first years of my chef apprenticeship, in a Sardinian kitchen in Brisbane, would love to see you do some cannoli
I love the knife you use. The dishes you make look so wonderful. That is why I ordered one of your books. Can't wait for it to arrive.
The knife that I use is a leather workers knife, used by shoemakers and saddle makers, you can search the internet and simply describe it. It cuts beautifully but it has to be washed immediately after use and dried well. Thank you for having ordered Sicilian Feasts!
Beautiful, thank you!
Mrs. Giovanna, I know this is an old video but I still enjoy and appreciate watching your video's, You are a gem, thank you!
Thank you for watching, Suzanne, and for returning to the past videos as well!
I love your channel so much. The food is amazing and your personality puts a huge smile on my face!
Thank You. Keep cooking!
Thank you for your lovely recepies from Holland!
We enjoy them very much!!!
I love pesto it's got a lovely taste and quite easy to make. Just a few ingredients and the smell is devine. Thanks for sharing 😊
Thanks for these videos. I enjoy listening to you.
Thank you, Mark!
Thanks, Giovanna Bellia La Marca...I'll be making some this weekend. 💥💥💥
Enjoy it and Buon Appetito!
@@GiovannaBelliaLaMarca Es
❤
Oh my goodness sooo delicious 🎶❤️
Yo're so right, thank you!
Once again, a delicious meal! Thank you for your lovely recipes and sharing with us. I am looking up Pasta Granny’s to find those noodles 🤗
Do learn how to make trofie, and enjoy this wonderful dish!
Giovanna mia, FANTASTICA! Questo piatto lo faro` ‘sta settimana.
Enjoy it to the last trofia!
Delicious! Fresh pesto is so fragrant.
In Pesto, fragrance, deliciousness and flavor are more than the sum of its parts!
Looks delicious. Never had it with green beans & potato before.
Hi Joann,
Trofie or Trenette with Pesto are made with potatoes and string beans cooked along with the pasta in the Italian Riviera. In Genova they are more purists and they use only the pesto with a shower of grated Parmigiano-Reggiano.
Mille grazie ! Will cook that dish for my family. Warm wishes and love from Russia ❤️
Thank you for your greetings from Russia. Buon Appetito!
Wonderful! I just love you! Can't wait to make this for my familia! Ciao bella! Your husband is so nice too! I'm glad I found your channel!
Thank you, Annette; welcome to Kitchen on the Cliff!
@@GiovannaBelliaLaMarca it's a lovely and bright kitchen! I really enjoyed your video where your granddaughter interviewed you! That was very interesting to me. I've been studying about my ancestors from Sicily, Italy and Warsaw, Poland, so interesting! I found a picture of my great paternal grandmother Rosalie, from Sciliy (but she and her twin brother were actually born at Sea traveling from Sciliy to New Orleans and it was shocking to see that I look just like her!! Very cool, I believe I get my pasta making skills and love for Italian foods from my Italian grandmother's! For some strange reason I've never acquired a taste for Polish dishes! My mother was born in Woburn Mass. My mother's parents Rosalia and Wincenty Stolarczyk, escaped Poland and met on the ship coming to America.
Ricetta magnifica ed estremamente originale nella sua semplicità.
Forse la semplicità e l'originalità sono caratteri distintivi della cucina italiana?
Bravissima!
Hai ragione, Giovanni. L'eccellenza della cucina Italiana sta negli ingredienti che crescono fragranti e saporiti nella nostra terra, e nei metodi semplici di cucinare che fanno sfoggio della qualitá degli ingredienti. Credo che quello sia il genio e l'originalitá della cucina Italiana.
The genius of Italian cooking is to enhance the quality of the ingredients to make even the simplest dish taste delicious.
😍😍😍
Buongiorno from Australia
Thank you Suzi, and I send regards from the USA!
I had no idea you could root basil that way!!! I'm going to get my starts rooting today as I only have one plant thi year. I love green beans and potatoes cooked together and I love pesto so I'm sure to soon make this. I believe I'll make my own Trofie by leaarning from Pasta Grannies. Thank you for another wonderful recipe!
Basil roots easily in water, then, use a chopstick to make a deep hole and carefully drop the rooted basil into it, and water it often. I keep bottles in a rectangular dish to root all sorts of plants, and while they root it becomes a lovely centerpiece for the table, or a decoratine accent on a window sill.
@@GiovannaBelliaLaMarca Thank you for the information. I keep basil on my kitchen counter in water as it smells so lovely but have never left it long enough to get roots.
Recipe for fried fish batter. Christmas eve seven fishes. Please reply
Now we can even get a delicious vegan PR alternative, made by Greek VioLife. Here in Europe it is called Prosociano, but in the US I think it’s called «Like Parmesan» or something like that. To be 100% honest, it is amazingly delicious, personally I now really prefer it over real Parmegiano Reggiano! Not kidding! It works best grated on pasta cut in slices on salad and such though, as it doesn’t melt too well. The flavor is sooo good, if I didn’t know better, I would be sure it was real cheese. I think I will try adding it on a vegan pizza, then top it with a vegan «like-mozarella» cheese, so it won’t go crispy or dry out and the other cheese gets the yummy Prosociano flavor… 😋🤗💚
Thank you for the suggestion which will please our Vegan friends!