I usually make comparison between my current town and the places where I lived. The comparison I make the most is between Bergen and Genoa. Similarities usually come across my mind when I consider the history of both cities: home to long-lasting seafarer and trade traditions, crucial for the development of countries and still important under many points of view.
Genoa, as Bergen, still preserves food tradition, and my first impact with the city delicacies were with the renowned focaccia – usually as post-lessons snack or simple tarmac – and the green pesto.
Pesto is a sauce of olive oil, basil leaves, pine nuts and garlic. It has been prepared in Liguria since long time, although the official recipe dates back to the XIX century. It has spread all over Italy and in its original region is used with pasta, green beans and potatoes.
I was really surprised to find pesto almost everywhere in Norway, and since I loved so much the typical recipe, I cooked it for my Norwegian boyfriend. My bacon-lover accepted the challenge of eating a “non-meat” dish, and declared himself enthusiastic of the taste!
At the shop I manage to found the trofiette, the typical Genoese pasta, and I mix them with the pesto we serve to the customers.
500 g trofiette;
3 jars of green pesto;
3 or 4 big potatoes;
400g of green beans
First, start by cooking the potatoes and the green beans. Cut them in small pieces and half-boil them (15 minutes). Subsequently, place them in a pan with warm oil and fry them.
Whilst you’re frying the vegetables, cook the pasta. On the side, prepare a pan – preferably a wok – with the pesto inside. Set aside a spoon of the water where you cooked the pasta– you can use it to make the pesto less thick.
Warm up the pesto, drain the pasta, toss it in the pan and start mixing the ingredients (Use the water you set aside if you want a more thin sauce). When the sauce has been nicely mixed, add the potatoes and the green beans and mix them to the rest.
Note: If you want to respect the traditional recipe, it is nice also to put an extra dose of Pecorino Sardo on the top; since I’m lactose intollerant I cannot do that, but it tastes wonderfully!
As usual you can find the ingredients in our shop.