Trofie Amatriciana and Pesto
An unusual and different combination, but I assure you that they go very well together. In fact, the addition of the pesto gives a very pleasant fresh touch to the palate. A unique first course to include in your menus especially if you have guests and want to surprise them with a unique and special dish! Choosing to combine a classic of Roman cuisine with pesto was a big risk, but the final result confirmed that in cooking as in life, one must dare and take risks!
Also try these first course recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2/3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Trofie Amatriciana and Pesto:
- 7 oz trofie
- 2 1/4 cups tomato puree
- extra virgin olive oil
- 5 oz pork cheek
- garlic
- Half onion
- 3.5 oz Genoese pesto
Steps
For preparing the Trofie Amatriciana and Pesto watch the video HERE.
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In a pan, put the pork cheek, onion, garlic, a drizzle of oil, and let it brown. Add the tomato puree and some water.
Cook, stirring occasionally. When the sauce is ready, add the cooked and drained trofie (or another type of pasta of your choice) and mix. Turn off and add the pesto (if you want to see the method for my Genoese pesto recipe click HERE otherwise you can buy it ready-made in any supermarket).
Mix together
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