Genoese pasta
Cereals pasta and rice
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 180 g Bavette
- 80 g Well-dried basil leaves
- 40 g Mature Pecorino cheese
- 4 Walnut kernels
- 20 g Pine nuts
- 2 Garlic cloves
- 50 cl Olive oil
- Q.s Pepper
Instructions
- Cook the pasta "al dente", without salt if possible.
- When cooked, pour into a bowl and season with the pesto, olive oil and 1.0 ml. Aceto Sopraffino or 1.5 ml. Aceto Sopraffino Riserva.
Notes
According to the tests carried out, Aceto Sopraffino and Aceto Sopraffino Riserva go very well with pasta and generally with all products containing starch. We have found that in this dish, the tangy aftertaste of “pesto alla genovese” due to the basil is enhanced by the sweet and sour taste of Aceto Sopraffino and Aceto Sopraffino Riserva, thus enhancing the final flavour of the dish. We recommend adding Aceto Sopraffino or Aceto Sopraffino Riserva at the end of the sauce preparation.
Organoleptic analysis
OUR VINEGAR
The strong scents of the pesto ingredients, such as basil, walnuts, pecorino cheese, pine nuts and olive oil, created a harmony of freshness and flavour with Aceto Sopraffino or Aceto Sopraffino Riserva, leaving a pleasant taste on the palate.
