The trofie with ricotta and walnuts, a delicious and easy-to-make main dish.
A culinary journey to the beautiful Liguria to discover a dish that is a true hymn to tradition and simplicity: the trofie with ricotta.
Trofie are a type of fresh pasta typical of the Ligurian tradition, particularly from the Golfo Paradiso area and Recco. Their unmistakable twisted and tapered shape (similar to a small corkscrew) is not born from a sophisticated design, but from the ingenuity and manual skills of Ligurian women who, for centuries, have prepared them with quick and precise gestures.
The name “trofia” might derive from the Genoese term “strofissià,” meaning “to rub,” referring to the energetic and manual movement needed to roll the dough between hands or on a work surface. Originally, they were a poor dish, made simply with flour, water, and salt, often prepared in homes and “caruggi” (Ligurian alleys) with what the pantry offered.
It is prepared in the same time it takes to cook the pasta, and I assure you it is delicious, very delicate, and not heavy at all.
Get ready to knead and enjoy a dish that tells stories of the sea, craftsmanship, and authentic flavors, bringing the magic of Liguria directly to your table.”
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Trofie with Ricotta and Walnuts
- 11 oz trofie
- 6 oz cow's milk ricotta
- 3 oz walnut kernels
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste white pepper
Tools
- 1 Pasta Machine
Preparation of Trofie with Ricotta and Walnuts
To prepare the trofie with ricotta and walnuts, first bring plenty of salted water to a boil for cooking the pasta.
Meanwhile, as the water boils, if you have whole walnuts, shell them and place the kernels on a cutting board to chop them finely, leaving some slightly larger pieces to decorate the plates.
In a large pan, heat the extra virgin olive oil and let the ricotta melt, stirring with a wooden spoon.
Once it starts to melt, add the chopped walnut kernels, stir, and leave on the heat for a few minutes to flavor and soften the walnuts.
Cook the pasta al dente and drain it, keeping aside a few tablespoons of cooking water.
Place the pasta in the pan with the sauce, stir, salt and pepper, add a few tablespoons of pasta cooking water, and toss the pan back and forth.The trofie with ricotta and walnuts are ready to be served hot, serve on plates and decorate with some walnut pieces set aside and..
ENJOY YOUR MEAL
tip
The trofie with ricotta and walnuts should be eaten freshly made. You can prepare the ricotta and walnut sauce in advance and store it in the fridge for up to 1 day. If you have leftovers, try adding some melting cheese and gratinating in the oven.
If you want to see other types of recipes GO BACK TO HOME
