Supreme quality

Ingredients

1 bunch of fresh basil
1 clove of garlic
2 tablespoons of pine nuts
2 tablespoons of grated Parmigiano Reggiano cheese
1 tablespoon of grated Pecorino Cheese
Extra virgin olive oil
Salt

400 g of Trofie
1 medium potato
200 g of green beans
Salt

Preparation

1. Put the pine nuts and the garlic clove in a mortar and grind until you get a creamy mixture.
2. Add the basil leaves and a little salt and continue to pound until the fibre of the basil is completely broken and then, with a rotating movement, reduce the leaves to a cream.
3. Now add both cheese and the oil and continue to work the mixture with the pestle until you get the pesto.
4. Put a pan of water on the hob, add salt and bring to a boil.
5. Peel the potato and cut it into cubes.
6. Clean the green beans and cut them in half.
7. When the water comes to a boil, add the diced potato and the green beans and cook for 4-5 minutes, then add the trofie, mix well and cook for another 4-5 minutes.
8. In the meantime, put a generous amount of pesto in a bowl and dilute it with a spoonful of cooking water and a drop of oil and mix well.
9. When the cooking time is up, drain the trofie, put them in the bowl with the pesto, season and serve.

Ingredients

6 free range eggs
150 g of fine granulated sugar
500 g of mascarpone cheese
1 shot of rum (optional)
300 g of Savoiardi sponge finger biscuits
400ml of espresso coffee
Dark chocolate powder for the topping

Preparation

1. Keep the mascarpone cheese out of the fridge so that it softens at room temperature.
2. Prepare the coffee and let it cool.
3. Prepare two bowls, separating the egg yolks from the whites.
4. In the bowl of the yolks, add the sugar and whip them with the help of an electric whisk until the mixture is light and frothy.
5. Add the mascarpone cheese and rum and work again with the whisk until the mixture is smooth and creamy.
6. Whip the egg whites until stiff and once ready, add them little by little mixing them gently from top to bottom, to the previous mixture.
7. Prepare a bowl with the coffee, quickly dip the Savoiardi sponge finger biscuits in it and place them on the bottom of a baking tray.
8. Now pour the mascarpone cream into the baking tray on top of the Savoiardi sponge finger biscuits, tapping it gently on the work surface so that the mixture is evenly distributed.
9. Cover the baking tray with cling film and place it in the fridge for at least 3 hours.
10. When serving the tiramisu, sprinkle the surface with plenty of dark chocolate powder until it is completely covered.