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.


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.


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.

1. Pasta al pesto: the recipe for an aromatic and delicious first course

The pasta with pesto it’s a First course Tasty and with an intoxicating aroma, much loved by young and old. Pesto is a raw sauce typical of the Ligurian tradition: the basil, the main ingredient of the preparation, is collected and crushed in a mortar together with extra virgin olive oil, garlic, pine nuts, Parmesan and pecorino until a slightly granular consistency is obtained. Versatile and fragrant, it is the ideal condiment for fresh pasta, like trofie, dried and lasagna. the pesto should not be cookedbut it is heated in the pot thanks to the heat of the freshly drained pasta, for a final result with an irresistible flavor and aroma.

read the whole recipe

2. Trofie with cream and prawns: the recipe for a creamy and tasty seafood first course

He trofie with cream and prawns I am a First course simple and tasty, perfect for any family lunch or dinner. It is a reinterpretation of the traditional pasta with prawns, even more creamy and enveloping thanks to the incorporation of fresh cream. Quick and easy to make, they take a matter of minutes to prepare and will allow you to make a great impression in case of sudden guests. The prawns are sautéed in a pan with a base of garlic and oil, blended with white wine and then cooked with cherry tomatoes and cooking cream, for a truly irresistible final result.

read the whole recipe

3. Trophy of asparagus and salmon: the recipe for a tasty spring first course

He Asparagus and salmon trophy I am a First course colorful and tasty. The trophy, a specialty of Ligurian cuisine, with a peculiar twisted shape, are the ideal pasta shape to accommodate a creamy and delicate sauce. To be done during the Spring seasonwhen the asparagus is extraordinarily tasty, fragrant and rich in beneficial substances, it is a perfect recipe for a simple lunchCasual, but equally outstanding. Here is how to prepare them Asparagus and salmon trophy.

read the whole recipe

4. Pasta with cream of walnuts and specks: the recipe for a creamy and tasty first course

The walnut and speck cream paste it’s a First course creamy and delicious, ideal to delight our diners at a special lunch or dinner. Simple and quick to make, it is also suitable for a quick meal or for those who want a satisfying dish, but light in calories: our walnut cream, so delicate and sweet, does not contain cream or butter, but requires the use of cheese spread He was born in latte; accompanied by strips of speck toasted in a pan, it becomes a delicious condiment for Apulian Trophy.

read the whole recipe

6. Pasta Carloforte: the recipe for the typical Sardinian first course of Carloforte

The carloforte pasta is a typical specialty of Carloforte, a municipality located in the southwestern part of Sardinia and which includes the territory of the island of San Pietro. It’s a cousin tasty and delicious dish, perfect to serve to lunch Sunday with family or for one dinner between friends based on fish, which is influenced by Ligurian cuisine: in fact, the Pegliesi settled in this area in 1738, inhabitants of the western district of the Genoese, an independent municipality until 1926, coming from the Tunisian city of Tabarka.

read the whole recipe

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

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