Trofie with Red Prawns, Zucchini Cream and Stracciatella (Trofie con Gamberi Rossi, Crema di Zucchine e Stracciatella) Three Italian regions meet in this bowl and none of them gives way. The trofie are Ligurian, the short twisted shapes of the coast between Recco and Sori, rolled from nothing but semola and water. The prawns are Sicilian, landed at Mazara del Vallo, sweet enough to eat raw and ruined by a few seconds of heat. The stracciatella is from Puglia, the torn milky h

Trofie al Pesto Genovese (Italian Trofie with Genoese Pesto) Trofie al pesto is the plate by which Liguria is judged, and almost every fault in it comes from heat. The pesto is never cooked. It is pounded raw in a marble mortar, held at room temperature, and loosened at the last second with starchy water borrowed from the pot. Everything else in the recipe exists to protect that raw sauce from the pasta that is about to meet it. The full Genoese version is not pasta and sauce