Ingredients (For 4 serves)

Mortadella Bologna PGI, in slices, 3 oz

Trofie pasta of Liguria, 12 oz

Basil pesto sauce, 1 cup

Grated parmisan cheese, q.s.

Salt, q.s.

Pepper, q.s.

Preparation:

Bring to boil salted water, add trofie and cook according to the time indicated on the package.

Slice into thin strips mortadella, stir-fry into a large pan in olive oil.

When trofie are cooked, season with basil pesto sauce and mix with two tablespoons of cooking water.

Place a round pastry cutter steel in the middle of the plate and add inside the trofie crushing them on the walls with a fork.

Let them in shapes for a few minutes, then remove from the mould and garnish with julienne of crispy mortadella.

Recipe created by
Elena Panzavecchia