TROFIE WITH SUN-DRIED TOMATOES PESTO
Cook with Vittoria and Giulia homemade Trofie with sun-dried tomatoes pesto. The Trofie are a typical specialty of numerous municipalities in the Gulf of Paradise but are also celebrated in the Genoese and Ligurian hinterland.
Historically, the trofie were prepared in homes and used for family consumption or were collected from house to house and then sold. This pasta shape is the result of a home-grown development mainly linked to the female figure. The housewives used to gather around a table to make trofie, using the raw material provided to them by the local pasta factories. This way, they could integrate the family income with extra money. Over the years, the required quantity began to increase and, it was necessary to implement improvements in the production system and beyond. And so it was, the first machine to produce the trofie mechanically was born in Sori, conceived by Bacci Cavassa after long years of work. It was then immediately put into operation by the Pastificio Novella in 1977.
A festival has been held in Sori since 1985, organized by the Pro Loco Sori association, by the Festeggiamenti Group on August 15, and by the Pastificio Novella, a well-known local pasta factory.
The Ingredients for 4 people are:
- 500 gr or 1 lb 2 oz of 00 flour
- 250 gr or 9 oz of water
The Ingredients for the sun-dried tomatoes pesto are:
- 400 gr or 14 oz of sundried tomatoes
- 60 gr or 2½ oz of almonds
- basil as needed
- Evo Oil as needed
- 25 gr or 1 oz of Parmesan Cheese