I can’t escape (and I never want.) that I can leave Italy, but it will never leave me. It’s about a lot as take a simple, which was in yesterday’s supper and today’s lunch. I returned with a pack of Ligurian pasta trofie, unknown sauce pesto, balsamic vinegar, parmesan and, certainly, it would be impossible without a bottle of white wine, which name is 2021 Vermentino I.G.T. Costa Toscana. 13,5%. Only later I understood that everything given to me in one kit was part of tradition Ligurian dish.
I followed to written on pasta package and cooked tiny and stranded trofie for nine minutes on little fire. I poured out water and dropped pesto, which little plastic willn’t enough for all pasta what gives reason to return to Italy. Origin of this sauce is Liguria’s capital Genoa. It combines an incredible combination in olive oil, basil, garlic and pine nuts. When pesto was given to me, I have told that this thing is familiar for me, but I said “no”. However, since that I’ve learnt and I think that I should have seen it on pictures before at least, but, definitely, never tasted it. I added balsamic vinegar and I shredded parmesan. I always mixed after inclusion of ingredient. Then I uncorked wine. I put my nose – it was taste of fresh berries.
I also had sausage, which I ate before. However, I had replacement in similar raw meat, which saved. A combination of all that is discovery of balance and harmony. I rarely find more than simple in Italian cuisine whereas great dishes in Italian cooking exist and it requires searching as it was in mine celebration of country’s feasts, gnocchi, which I had in Perugia, and that became with trofie, which wouldn’t tasty without absence of any of ingredients. Wine is light and caressing in using without any meddling, but it’s age is young. This dish requires a mature white wine. Nevertheless, I had wonderful times and I’m ready to repeat. I just only need an another bottle.
