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
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