Genovese pesto with white truffle
Tuber Magnatum Pico
Made with DOP Genovese basil, pine nuts, Parmesan cheese, garlic, extra virgin olive oil, and enriched with the delightful aroma of white truffle, this pesto from Sacchi Tartufi is a culinary delicacy for those who love to blend tradition and innovation at the table. Perfect for dressing fresh pasta, pairing with bruschetta, or adding a touch of freshness to your favorite dishes.
Packaging
Glass jar.
Ingredients
Olive oil, Genovese DOP basil, cashews, extra virgin olive oil, salt, pine nuts, white truffle (Tuber Magnatum Pico), flavoring.
Instructions for use
Mix the pesto well before use. Add the pesto at the end of cooking to preserve the delicate aroma of the truffle. Avoid cooking it for too long to prevent altering its color and flavor.
Storage
Store at room temperature away from light and heat sources. Once opened: store in the fridge between 0 and 4°, consume within 4-5 days.
Shelf life
36 months.
Recipes
Trofie with SACCHI Genovese white truffle pesto, cherry tomatoes and burrata cheese
Serves 2
- 400g fresh trofie (or strozzapreti)
- 100g Genoese pesto with white truffle SACCHI
- 250g cherry tomatoes
- 1 fresh burrata
- sugar, salt, extra virgin olive oil to taste
Method
Wash and halve the cherry tomatoes, placing them cut side down on a baking sheet lined with parchment paper. Season with sugar, salt, and a drizzle of extra virgin olive oil. Bake in a preheated fan oven at 140 degrees for about 60 minutes, until they are shriveled and golden. Bring a large pot of salted water to a boil and cook the pasta, then drain it and, off the heat, mix it with the SACCHI white truffle pesto, stirring well. Plate the dish starting with the pasta, adding some roasted tomatoes on top, finishing with a nice dollop of burrata and a drizzle of extra virgin olive oil.
Enjoy!