International palate: Genoese trofie with pesto

Health and Family

International palate: Genoese trofie with pesto

Although it may seem difficult, artisanal pasta can also be prepared at home, in a practical and quick way, but delicious, just like Genoese trofie.

Genoese trofie with pesto, a recipe prepared by chef Byron Anzueto. (Photo by Prensa Libre, courtesy of Byron Anzueto)

“Trofie al pesto is a typical Italian dish from the Liguria region (Genoa). It has a braided and elongated shape, which is obtained by rubbing the dough with the palm of the hands or on the table. The most classic recipe is with pesto, but it can also be made with meat, vegetable or fish sauces, among other ingredients,” explains chef Byron Anzueto, who prepared the Genoese trofie with pesto recipe.

The trofie or trofiette comes from the word ostruffugi riverwhich means to rub. It is made without using any special pasta machine, using durum wheat semolina, which originated in the Mediterranean. Semolina is rich in protein; ideal for vegans and vegetarians; fiber, which helps promote satiety; B vitamins, iron, calcium and zinc, as well as being low in fat. So this is a dish that can be enjoyed frequently, without guilt.

Ingredients

Trophies

140 grams of wheat semolina

60 ml of water

5 grams of salt

Pesto

150 grams of basil

20 grams of pine nuts

100 ml of olive oil

2 cloves of garlic

40 grams of parmesan cheese

4 grams of coarse salt

Preparation

1. For the trofie, mix all the ingredients in a bowl until a uniform paste is formed. Leave to rest for 20 minutes.
2. Roll out into a cylinder, form a strip and cut with a knife. Use the palm of your hand to finish rolling out each piece.
3. Cook the pasta in a litre of water. Allow the trofie to float and allow two minutes of cooking time. Remove from the heat.
4. For the pesto, blend all the ingredients until smooth.
5. In a bowl, Mix the trofie with the pesto evenly. Finally, add grated Parmesan cheese..

Chef Profile

• Byron Anzueto has more than 20 years of experience in Gastronomy.
• She graduated in Business Administration and has completed a degree in Food Science and Technology.
• He graduated as a professional chef from Intecap and studied International Cuisine in Esah, Spain, and Kitchen Operator in Loreto, Italy.
• He did internships at EME and Martín Berasategui restaurants in Spain, with Michelin stars (high classification in restaurants).
• He has attended courses in dairy, chocolate making, barista and manufacturing practices, among others.
• He was a cook and assistant chef at the Hotel Quinta Real. He was a chef and sous chef at the Vista Real Hotel restaurant, a chef at Club Italiano and a sous chef at the Intercontinental Hotel.
• He is a consulting chef at Chivas Steak House, provides consulting services to restaurants, and is a culinary professor at the Universidad del Istmo and Universidad Rafael Landívar.
• He has received various awards during his culinary career.