Not to be confused with linguine, they’re trenette.
And their dedicated to the finest restaurants of Liguria’s Riviera di Ponente and Riviera di Levante.
They’re made in a perfectly elliptical form. They’re firm and not all that flat. In a word, unique.
After 6 minutes of cooking, they’re ready to be sautéed in a pan (with a spoonful of the cooking water at your discretion) with lobster and asparagus tips, as suggested in our recipe from Romolo della Via Romana at Bordighera.
But you absolutely can’t avoid trying them with pesto!
Add a bit of the famous cooking water to your pesto sauce, drain and serve them according to your idea of al dente and blend in a grating of fresh pecorino cheese.
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Cooking Time
6/7 min. |
Weight
500g |
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