Chestnut flour trofie with Genoese pesto.
Trofie (or trofiette or trofiette di Recco) are a delight, and if they are prepared with chestnut flour they are even better.
Seasoned with an equally good DOP basil pesto and some boiled potatoes (alas, I don't really like adding green beans too)!
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Photo taken with Honor 20.
There is a type of trofie kneaded with chestnut flour called “bastard” trofie, which has a sweeter taste than normal or white trofie. You can also mix white trofie with chestnut trofie to give a delicate taste to the dish. In addition to pesto, trofie bastarde can be seasoned with walnut sauce.
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