Trofie for 2-3 with Walnut Pesto from the Italian Riviera, Walnut Crumb & Parmigiano Reggiano

Story

This dish is designed to serve 2-3 people, ideal for, couples, small families & dinner parties.

This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a born and bred Genovese like our founder Alessandro, is wrong. It is, more properly, salsa di noci (or "sarsa de noxi" in local Genovese). Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring fresh oregano, garlic and a drop of milk - which gives salsa di noci its remarkable velvet texture - in the background. Belin! (You may need to Google this - it’s another local Genovese term…

We serve our salsa di noci with trofie, a pasta shape hailing from Golfo Paradiso (Gulf of Paradise) in the Liguria region, which is close to Genova on the Western coast of Italy. However, even despite being so close in proximity, trofie were not commonly found in Genoa until the mid-20th century. The word trofie comes from the Ligurian word strufuggiâ, meaning “to rub”, which is a reference to how the dough is prepared. Trofie are twisted, rolled, and rubbed on a pastry board to give them their unique shape.) 

Ingredients

Allergens in Bold and Underlined:

Recipe Card

Please find the recipe card contained in our menu brochure which can be found here

Nutrition