trofie

Plate the trofie in a warm serving dish and pour sauce over.

If you can't find trofie then a similar shaped pasta will do, or you could even use spaghetti.

Fresh pasta (usually trofie) with pesto sauce is probably the most iconic among Genoese dishes.

Pesto is the signature dish of the area and you can eat a fine trofie alla Genovese in the hotel.

Chunky sauces are good with tightly-spiraled, torpedo-shaped trofie.

Trofie - Barbarro's wife.

Pesto, a sauce made with Genovese basil often used on pasta as trofie, linguine, tagliolini, spaghetti, etc.

Today trofie is a staple of modern Ligurian cuisine and it also comes in a small version called trofiette in Italy.

Moonshine Wrathe - Barbarro and Trofie's son.

Try it freshly made with the local pasta such as trofie (simple twists of wheat or chestnut flour) or trenette, similar to linguine.

Trofie are delicious little pointed pasta twists that are traditionally served with pesto in the Ligurian region of Italy.

If you havent had their trofie (little two-strand twists about 2 inches long) with pesto, you are missing out, especially with basil season upon us.

There is trofie pasta with pesto, there is lasagne Albese-style (with that white-sausage ragu).

Terry Kraml, of Trofie Productions, a marketing firm that works with airport bookstores, said that customers are drawn to serious nonfiction because they want information.

Pesto is commonly used on pasta, traditionally with mandilli de sæa ("silk handkerchiefs" in the Genoese dialect), trofie or trenette.

Sometimes Mr. Allegretti’s cooking tilts toward the south of France and Liguria, as with those delicious caper- and olive-accented trofie, and sometimes it doesn’t.

He sets tender strips of canned Sicilian tuna belly on handmade quills of trofie pasta in a sweet tomato sauce that brought back the hot sunshine of late summer.

On Saturday, the day before she died, they shared a meal he made of trofie, the twisted Ligurian pasta, sauced with some pesto made with basil from the terrace garden.

Eat it with trofie, the local potato pasta, and you'll be dining on food that has been feeding locals since Genoese sailors in the Crusades used it to fight off scurvy.

Trofie is shaped by rolling a small piece of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape.

Another staple is her accomplished regional cooking, including dishes such as homemade pesto with twisted trofie pasta and melanzane al forno, eggplant topped with huge meaty tomatoes from her garden.

Here it leaves you stuck eating a bowl of the pasta twists known as trofie, which are mixed into a thick tomato sauce flecked with chewy cuttlefish and strings of short-rib meat.

After savouring mouth-watering selections of beef carpaccio entrée and a superb lobster main course with trofie pasta, washed down with a Chilean sauvignon blanc, I was on top of the world.

The tangle of twisted trofie (try saying that with your mouth full) is bliss - aromatic and with that tang of good Parmesan and pecorino, and at the exact point of done-ness.

Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other comuni in the area.