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The Dish Recipe Card

The Dish: Rocca -- Pesto Trofie

Chef Tom Fosnot 

INGREDIENTS - Trofie Dough
3 3/4 cups AP Flour
2 1/2 Tsp. salt
1 1/4 cups cold water

METHOD
1. Combine dry ingredients.
2. Slowly add water to dry ingredients mixing by hand in large bowl.
3. Knead dough for 5 minutes.
4. Wrap in plastic wrap and let rest at room temp for 30 minutes.

INGREDIENTS - Pesto
1. 1 garlic cloves

Recipe Video - www.whdh.com/features/articles/dish/BO58247

2 Tbsp. toasted pine nuts
1/2 Basil leaves
2 Tbsp. Parmesan cheese
2 Tbsp. Pecorino cheese
1/2 cups extra virgin olive oil
salt

METHOD
1. Put garlic in mortar and add pinch of salt. Using pestle, crush garlic cloves.
2. Add pine nuts pound into a paste.
3. In small handfuls, begin to add basil and add pinch of salt to aid breaking up the basil.
4. Continue adding basil until none is left. If the mortar is too fill, remove some and place in a separate bowl.

Recipe Video - www.whdh.com/features/articles/dish/BO58247

5. Add cheese and pound together.
6. Slowly add extra virgin olive oil until well incorporated. If too thick add more extra virgin olive oil.

Rocca
500 Harrison Avenue
Boston MA 02118
617-451-5151

Recipe Video - www.whdh.com/features/articles/dish/BO58247