Homemade trophy: the typical Ligurian recipe and 6 tasty ideas to dress them – Tale Of Travels

He trophy are a format of fresh pasta typical of the Ligurian tradition, ideal for seasoning with the classic Genoese pesto. For their preparation at home they only need three ingredients: durum wheat semolina, water and salt. Once a smooth and homogeneous dough is obtained, many small pieces of dough are taken and allowed to slide through the palm of the hand.

In this way we get the property corkscrew shape, elongated and crooked, which will allow the trofie to better adapt to the chosen sauce. A recipe that requires a pinch of skillbut it is certainly not difficult to make at home, which is capable of giving great satisfaction at the table.

When the trofies are ready, simply boil them in boiling salted water for about 5 minutes, drain and enjoy fragrant basil pesto, a sauce of fresh cherry tomatoes or any combination of your choice, such as asparagus and salmon. perfect for anyone Family food or a dinner with friends, they will win over young and old with their irresistible goodness.

Discover how to prepare a homemade trofie by following the step-by-step procedure and advice. Also try the Monte Carlo pasta.

History and origins

Of ancient origins, it seems that the trofie were born in the time of crusades, between the 11th and 13th centuries: shipboard cooks made them by mixing flour and water, then quickly rubbing them on the floors of the galleys. Over the years they became a familiar and ritual product thanks to the Ligurian women who lovingly packaged them in their kitchens with simple ingredients and then sold them.

To obtain the characteristic curly and elongated shape, they used a knitting needle of wood, around which a small piece of dough was rolled and then flattened with the palm of the hand. The success was so great that in 1977, to satisfy a growing demand, the first machine for its mechanical construction was invented.

Today the production is mainly industrial and is carried out with special machinery. The name could derive from the Genoese dialect. rumblingor “rub”, of the movement necessary to roll them up; according to another interpretation it could come from the Greek trophy meaning “nutrition”, but the derivation from is more likely trefothat is, turn, twist.

How to prepare homemade trophy

Sift the semolina into a bowl, add the water little by little and start mixing the ingredients with a spoon. 1.

Work it briskly on the counter for a few minutes. 2.

In the end you will have a soft but not sticky dough 3.

Cover the dough with a bowl and let it rest for 30 minutes. 4.

After the rest time, take a few pieces of dough to make balls the size of marbles 5.

Roll the ball across the palm of your hand 6.

Then twist it by sliding it to the right under the back of your hand. 7.

As you go, place the trofie on a cutting board or tray, dusted with a little flour. 8.

Boil the trofie in boiling salted water, then drain and pour into a bowl with the pesto 9.

Stir and, if necessary, add a little cooking water. 10.

Homemade trofies with pesto are ready to be tasted eleven.

Advice

Those who prefer can prepare the trofie substituting the durum wheat semolina for the farina 00, or by making a mix of 00 and whole wheat flour. According to our doses, you will need to use 300 g of 00 flour and 100 g of whole wheat flour, then work the dough according to the recipe.

The amount of water necessary for the preparation of the trofie can vary according to the type of flour used: for this reason it is advisable to add little by little, checking little by little the consistency of the dough.

To work the trophy in the best way, themass it will have to be a little wet, but not sticky. Dust the rolling pin with very little flour and choose a fairly rough work surface, it will be easier to make the twisted shape.

storage

The homemade trophy can be kept at room temperature, covered with a cloth, at most 2 days. Alternatively, you can transfer them to the freezer a few at a time, and once frozen, collect them in a food-safe freezer bag.

How to dress the homemade trofie: 6 quick and appetizing ideas

Homemade trofie are a versatile pasta format, perfect for combining with any seasoning, whether from the sea or from the land. Then you’ll find alright 6 ideas, fast and appetizingto bring an exquisite dish to the table: from refined dishes with cream and prawns or asparagus and salmon, to the great classics such as pasta al pesto, carlofortina or montecarlo, going through the variant with walnut cream and speck.