The project required something innovative, a completely new way to showcase Genoese Basil DOP. For this reason, the young Paladini della Rivalsa, imaginative students from the Lavagna Tourism Academy, decided to propose extracting the chlorophyll from Genoese Basil DOP to enhance fresh pasta.
Why "deconstructed"? The pesto's ingredients are all on the outside, not combined into a sauce: the chlorophyll doesn't alter the flavor, only slightly the color. But that's not all: the dish is included in the reimagining of the Decameron story "Lisabetta da Messina." A dish with which the girl can assassinate her lover's murderous brothers, made with basil grown from the young man's decapitated head.
Ingredients
- 2 eggs
- 2 liters of milk
- Grana Padano, salt and pepper to taste.
- Green beans and potatoes to taste
- Extra virgin olive oil and spreadable cheese to taste.
- 400 g of flour
- 325 g of egg yolks
- 100 g of semolina
- 1 bunch of Genoese Basil DOP
Procedures
Fresh pasta
Combine the flour, egg yolks, one of the two whole eggs, and the salt in a stand mixer. Then, turn the mixer on and wait until the dough forms a well-blended dough. Let it rest until ready to roll out and use for the filling. Meanwhile, extract and collect the chlorophyll from the fresh Genoese Basil DOP by boiling it. Chlorophyll is essential for giving the pasta its perfect (completely natural) green hue.
The filling
Boil the green beans and potatoes, then add the cheese, salt, and pepper. Mix everything together and let rest. Next, roll out the Genoese Basil DOP pasta and assemble the ravioli with the elaborate filling, accompanied by a milk and garlic cream made with boiled milk and garlic blended with extra virgin olive oil. Serve and garnish with Grana Padano cheese.
