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Piazzetta Invrea, 3r 0102470823
  • Cantine Squarciafico
    Cantine Squarciafico
    by Maghy

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    LE CANTINE SQUARCIAFICO: Try special pesto dishes

    by Maghy Updated Jul 10, 2003

    Here you can taste the
    The basic ingredients of pesto sauce are common to all these recipes: fresh basil leaves, cheese (either Parmigiano Reggiano or Pecorino), pine nuts, garlic, olive oil and salt and pepper. The great debate, and the great fun, about pesto is deciding on the proper proportions with which to combine these. With some experimentation, you can make pesto that suits your tastes exactly, just like every cook in Liguria.

    Favorite Dish: The favorite dish is
    This recipe combines pasta from Liguria called trenette and pesto with potatoes and green beans, and is a specialty found in Cinque Terre and Portofino. Linguine can be used instead of the homemade trenette.
    4 to 6 quarts water
    1 tablespoon salt
    2 medium-size potatoes, peeled and diced
    1 pound green beans, trimmed and cut into 1-inch diagonal pieces
    1 pound Trenette
    1 cup Pesto Sauce
    Freshly grated Pecorino or Parmigiano-Reggiano cheese for sprinkling

    Bring the water to boil in a pasta pot. Add the salt, potatoes, and green beans and cook until the vegetables are al dente, tender but still firm, about 4 minutes. Add the pasta, stir it with a pasta fork, cover the pot, and bring the water back to a boil. Uncover the pot and cook the pasta just until about 3 minutes. Drain the pasta and vegetables into a colander, reserving 1 cup of the cooking water. Return the pasta and vegetables to the pot.
    In a small bowl, combine the prepared pesto sauce with just enough of the reserved cooking water to make a smooth consistency. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat. Transfer the pasta and vegetables to a platter or bowl and serve immediately. Pass additional cheese on the side.

    Cantine Squarciafico
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    • Food and Dining

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