Pesto Genovese is one of the greatest Italian food and wine excellences, we are used to seeing the shelves of supermarkets all over the world with these green jars, but it is fair to know that what we find in the supermarket, unfortunately, is not the real pesto Genovese.
If you check most of the labels well, especially those of the cheapest products, you will find written: "Pesto alla Genovese" or "Pesto Ligure" and not Pesto Genovese, this difference in the name allows us to easily understand that the product we are buying or that we intend to buy is not the authentic Genovese pesto.
Pasta, sausage, and mushrooms is a fairly simple dish to prepare that requires few ingredients that go very well together. But today we want to venture a little and we want to use, instead of the usual Gragnano pasta, a Pugliese pasta, the Torchietti pasta with Negroamaro. The Negroamaro Torchietti is a typical Salento excellence and is made by hand, in our case from the Del Duca pasta factory, and with the use of Murgia durum wheat and one of the most important wines of Puglia, the Negroamaro. Now it's time to move on to our recipe.
In Today's we wanted to take our great classic, the Sicilian Pistachio pesto with burrata and mortadella and we combined it with a perfect pasta cut for baking, the fettuccine. We are ready to make the Pasta al Forno! See more in the blog!