Trofiette 500g

Marca: modo21
Reference: BB0003
€3.40 Tax included

Only 89€ more and you get free shipping

Dried trofiette are the ideal solution for those who want to have an always-full stock of typical Ligurian pasta in their pantry.

For centuries, the production of trofiette was confined to families living in the Golfo Paradiso area, that part of the Riviera di Levante bordering the metropolitan area of Genoa (in the city, trofiette were potato gnocchi). Only a few decades ago did the production of trofiette go from being home-made to artisanal, allowing everyone to enjoy this specially shaped pasta.

Trofiette are the short Ligurian pasta that goes best with pesto genovese, with which it forms an inimitable gastronomic pair (which sometimes becomes a quartet, when fresh potatoes and green beans are also added).

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Trofiette are a typical Ligurian pasta, a short pasta format that is famous for being seasoned with pesto genovese. Trofiette have a characteristic twisted shape (similar to a wood chip), which in ancient times was made by hand by running the sloping palm over chunks of dough. Today, trofiette are produced in a mechanised way, but this is quite a novelty, as this transition from home-made to handmade dates back some fifty years. Before then, at most local traders distributed the production, which was made at home by the women of the family, to neighbouring areas. 

The area of origin of Ligurian trofiette is the Golfo Paradiso, which is that part of the Riviera di Levante immediately outside Genoa and up to Monte di Portofino (thus between Genoa and Tigullio). Among the towns in this gulf, especially Recco and Sori are competing for the paternity of trofiette. However, by now trofiette, together with trenette, have become the Ligurian pasta par excellence, and are found and eaten throughout the region. 

The classic condiment for trofiette is pesto genovese, the famous basil-based sauce. When trofiette are seasoned with pesto, many times potatoes and green beans are also added. Even today, many mistakenly call this dish 'trofiette avvantaggiate' when in fact in local cuisine the term 'avvantaggiato' is used for whole-wheat pasta. Still others call trofiette with pesto, potatoes and green beans, 'trofiette alla ligure'.

We recommend accompanying trofiette al pesto with local white wine such as bianchetta or Ligurian vermentino.

Recipes with trofiette

In Genoa and the surrounding area, trofiette are mainly eaten with pesto genovese. They are a type of pasta that goes well with a variety of sauces and can be cooked in different ways, e.g. many outside the region cook trofiette in the oven.

Trofiette are also excellent with seafood and fish sauces. They can be cooked with scampi, with mussels (or muscoli as they say in Genoa), and with seafood in general. They are an ideal pasta format for Mediterranean recipes, with fresh or dried tomatoes, and with cheeses such as buffalo mozzarella or provola. Definitely try them with vegetables (courgettes, aubergines, broccoli, spinach, asparagus, for example) because they lend themselves well to being pan-fried. To take your cue, choose a vegetable and combine it with another ingredient to make a fantastic condiment: so trofiette courgettes and prawns; trofiette, aubergines and mozzarella; trofiette, broccoli and bacon; trofiette, spinach and speck; trofiette, asparagus and sausage.

If you want to try trofiette with another typical sauce other than pesto, we recommend trying them with walnut sauce or pine nut sauce. These sauces are similar to pesto genovese in that they also originated as sauces made in a mortar and from a garlic base. They are quite easy to make, although in the case of walnut sauce, fresh kernels are used and therefore the preparation is much longer, which is why you can find ready-made walnut sauce on the market. Unlike other nut sauces, our modo21, which you can buy on the site, is a bread and dairy-free base, so you are free to make your own. When using these sauces, add freshly chopped marjoram to give the dish even more flavour and aroma.

The recipe for trofiette with pine nut sauce

Ingredients of pine nut sauce for 4 people

  • 150 grams pine nuts
  • 60 grams grated parmesan cheese
  • 50 grams of stale bread (without crust)
  • 150 millilitres of milk
  • 1 clove of garlic
  • extra virgin olive oil to taste
  • a pinch of salt
  • fresh marjoram to taste

Cut the bread into pieces and remove the crust, add the milk and . Take the blender and blend together the pine nuts, garlic, fresh marjoram and salt: add the oil several times until you get a creamy sauce. Meanwhile, cook 400 grams of trofiette. When they are almost ready, take a large pasta bowl where you put the bread soaked in milk (squeeze it well first) and start to mix it with the pine-nut cream: dilute with a little leftover milk. Then add the grated Parmesan cheese and complete the pine nut sauce with a drop of cooking water from the pasta. To prevent the sauce from being too dry, keep some of the cooking water to one side and adjust the creaminess after you have seasoned the trofiette. Decorate the dish with a few sprigs of fresh marjoram and some whole pine nuts.

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Size and weight 500 g
Servings 5 meals
Price per kilogram 6,80€
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