Traditional from Liguria region (North-West of Italy)
Surprising Rich, Balanced and with a long taste tail.
Perfect for Vegetarians that want discover an unknown Italian Classic or for Gourmet palate.
PAIRING WINE
This dish pairs best with a Sauvignon Blanc. The grassy flavour of the wine pairs well with Pesto’s green flavours of basil, garlic, and olive oil. The sharp and fresh profile intensifies the vibrant flavours of Pesto sauce, they will seem even fresher, while the high acidity will help with the fatness of the cheese, olive oil and pine nuts.
You can also pair this sauce with a Gavi Cortese or a Chablis.
INGREDIENTS Semolina flour - "00" flour - Eggs - butter - Milk Basil - Green beans - potato - almond - Grana Cheese Salt - Black Pepper - Olive oil - Vegetable oil
COOKING INSTRUCTION Defrost the item at room temperature for 2 hours Preheat oven to 420 F - Cook until golden and brown or the temperature intern at 130 F Let rest 10 minutes before eating
