Trofie al Pesto with Chef Francesco Lucatorto
DATE & TIME
Join us as Chef Francesco Lucatorto teaches us how to make trofie pasta from scratch with fresh basil pesto, a traditional recipe from Genova, Italy. Ingredients will be delivered to your door.
RSVP by no later than Tuesday, September 11th at 5:00 PM.
To register for the online cooking class click on the RSVP button below, complete the registration form, and click Submit.
About Chef Francesco Lucatorto:
Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.
About the Dish
Trofie al Pesto is one of the most famous dish of traditional Ligurian. In the original recipe, Pesto Genovese is made with a marble mortar and a wooden pestle. It is an ancient method that requires a lot of patience, time and effort. In this recipe we will show you how to get a creamy and tasty pesto with a food processor, using some tricks.