CROXETTI from Pastificio Artigianale Alta Valle Scrivia
with a light Pesto made from Pinenuts and Marjoram
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
Ingredients for 4 people:
Croxetti 400 gr
60 gr pinenuts
20 gr di marjoram
40 gr di walnuts
4 tablespoons of Extra virgin olive oil
3 tablespoons of parmesan
Put pinenuts, walnuts, marjoram and part of the oil in a food processor and blend to form a smooth cream, transfer the the mixture to a bowl and add the grated parmesan and salt.
Cook the Croxetti in abundant salted water, drain and add to the sauce, stir on the heat for a couple of minutes adding a pinch more of marjoram and adding some of the cooking water to slacken the cream if necessary. Serve with a sprinkling of parmesan.
A Production by NGAME and iBANANA, genoese music Trio Universal “Chitara Zeneize” kindly lent by DEVEGA available on Amazon and iTunes.
Download this recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/croxetti/