Trofie with basil pesto sauce
75g slices of Mortadella Bologna IGP (PGI), 350g trofie - pasta of Liguria region, 150g basic pesto sauce, grated Parmigiano cheese, salt, pepper
Add the trofie to presalted boiling water and cook according to the time indicated on the package. Slice the mortadella into thin strips, stir-fry into a large pan with olive oil. When the 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 the trofie inside, crushing them slightly with a fork. let them rest for a few minutes. Then remove the moulds and garnish with julienne of crispy mortadella.