Trenette: Difference between revisions

Revision as of 19:59, 8 February 2025

Trenette

Trenette is a type of pasta originating from the Liguria region of Italy. It is a traditional Italian pasta that is similar to linguine but slightly narrower. Trenette is often associated with the city of Genoa, where it is commonly served with pesto, a sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Description

Trenette is a long, flat pasta that is typically made from durum wheat semolina and water. The pasta is usually about 2 to 3 millimeters wide, making it narrower than linguine but wider than spaghetti. Its shape is ideal for holding onto sauces, particularly those with a creamy or oily base, such as pesto.

Culinary Uses

In Ligurian cuisine, trenette is traditionally served "al pesto," meaning it is dressed with pesto alla genovese. This dish often includes potatoes and green beans, which are cooked together with the pasta. The combination of trenette, pesto, potatoes, and green beans is a classic example of the simple yet flavorful dishes typical of Ligurian cooking.

Preparation

To prepare trenette al pesto, the pasta is cooked in salted boiling water along with diced potatoes and green beans. Once cooked, the pasta and vegetables are drained and mixed with freshly made pesto. The heat from the pasta helps to release the flavors of the pesto, creating a harmonious blend of tastes and textures.

Variations

While trenette al pesto is the most traditional preparation, there are variations that include different types of sauces. Some recipes may incorporate seafood, such as shrimp or clams, or other vegetables like zucchini or tomatoes.

Related Pages

References

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-'''Trenette''' is a type of [[pasta]] originating from the [[Liguria]] region of [[Italy]]. It is similar to [[linguine]] and [[fettuccine]] but is narrower in width. The name "trenette" is derived from the Genoese word "trenna", which refers to a long, narrow strip of pasta.
+== Trenette ==
-==Etymology==
+[[File:Trenette.jpg|thumb|Trenette pasta]]
-The term "trenette" is believed to have originated from the Genoese dialect. The word "trenna" in Genoese refers to a long, narrow strip, which is reflective of the shape of this pasta.
-==Description==
+'''Trenette''' is a type of [[pasta]] originating from the [[Liguria]] region of [[Italy]]. It is a traditional [[Italian cuisine|Italian]] pasta that is similar to [[linguine]] but slightly narrower. Trenette is often associated with the city of [[Genoa]], where it is commonly served with [[pesto]], a sauce made from [[basil]], [[garlic]], [[pine nuts]], [[Parmesan cheese]], and [[olive oil]].
-Trenette is a type of [[pasta]] that is long and narrow, similar to [[linguine]] and [[fettuccine]]. However, it is typically narrower than both of these pasta types. Trenette is traditionally made from a simple dough of [[wheat flour]] and water, although variations may include the addition of [[egg]]s or other ingredients.
-==Culinary Use==
+== Description ==
-In [[Ligurian cuisine]], trenette is typically served with a [[pesto]] sauce, a specialty of the region. This dish, known as "trenette al pesto", is a classic Ligurian dish. Trenette may also be served with other sauces or ingredients, such as seafood or vegetables.
-==Related Terms==
+Trenette is a long, flat pasta that is typically made from [[durum wheat]] [[semolina]] and [[water]]. The pasta is usually about 2 to 3 millimeters wide, making it narrower than linguine but wider than [[spaghetti]]. Its shape is ideal for holding onto sauces, particularly those with a creamy or oily base, such as pesto.
-* [[Pasta]]: A staple food of traditional Italian cuisine, typically made from an unleavened dough of wheat flour mixed with water or eggs.
-* [[Linguine]]: A type of pasta similar to fettuccine and trenette, but elliptical in section rather than flat.
-* [[Fettuccine]]: A type of pasta popular in Roman and Tuscan cuisine, similar to trenette but wider in width.
-* [[Pesto]]: A sauce originating from Genoa, typically made with crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese and olive oil.
-[[Category:Pasta]]
+== Culinary Uses ==
-[[Category:Italian cuisine]]
+In Ligurian cuisine, trenette is traditionally served "al pesto," meaning it is dressed with [[pesto alla genovese]]. This dish often includes [[potatoes]] and [[green beans]], which are cooked together with the pasta. The combination of trenette, pesto, potatoes, and green beans is a classic example of the simple yet flavorful dishes typical of Ligurian cooking.
+== Preparation ==
+To prepare trenette al pesto, the pasta is cooked in salted boiling water along with diced potatoes and green beans. Once cooked, the pasta and vegetables are drained and mixed with freshly made pesto. The heat from the pasta helps to release the flavors of the pesto, creating a harmonious blend of tastes and textures.
+== Variations ==
+While trenette al pesto is the most traditional preparation, there are variations that include different types of sauces. Some recipes may incorporate [[seafood]], such as [[shrimp]] or [[clams]], or other vegetables like [[zucchini]] or [[tomatoes]].
+== Related Pages ==
+* [[Pasta]]
+* [[Pesto]]
+* [[Italian cuisine]]
+* [[Ligurian cuisine]]
+== References ==
+{{Reflist}}
+[[Category:Italian pasta]]
 [[Category:Ligurian cuisine]]
-{{stub}}