Luigi Taglienti, the chef of Michelin-starred Lume in Milan, is the best interpreter of contemporary Ligurian cuisine, because – thanks to his great technique and innate elegance – he is revisiting and enriching many dishes that are emblematic of the region where he was born, particularly dishes from the West. In the refined tasting menu 'Taglienti racconta Taglienti,' featured dishes are Frittura di pesce morone al salmoriglio and the Quintessenza di un Tocco genovese. As you can see on the menu, there are dishes with the scent of Liguria (both sea and land) such as Scampi, Albenga artichokes, lemon and Italian herbs; 'his' version of Pansotto, a salad of herbs, boiled whitebait and walnut sauce; and finally, the refined Grey Rabbit and purple prawns with borage, Taggiasca olives, Ligurian sauce.
But we asked Taglienti for a recipe that’s a little bit… simpler. A dish that all Italians know and a symbol of Ligurian cuisine. In the original recipe for spaghetti al pesto, the ingredients have a naturally strong territorial connotation: basil is from Prà; pine nuts from Pisa; Nostrale d'Alpe (a cheese typical of the Cuneo Alps) takes the place of the classic pecorino cheese; the garlic comes from Vessalico, grown in eleven municipalities of the Arroscia Valley (Imperia) and Slow Food Presidium. But following the recipe of the Savona chef, these ingredients will be great even with trofie pasta. The special touch? "The slices of a green apple give freshness and acidity that makes the dish lighter and more pleasant. And be careful to create a very smooth cream, neither too liquid, nor too compact: it must wrap around the spaghetti," advises the chef.
The Recipe: Spaghetti with Pesto
Ingredients (for 4 people):
11 oz spaghetti, 1 ½ oz basil leaves, 1 oz pine nuts, ¾ oz hazelnuts, ¾ oz pecorino cheese, ¾ oz Parmigiano Reggiano, ½ clove of garlic, 1 green apple, Extra-virgin olive oil, Salt
Method:
Using a blender, emulsify the nuts with the oil, adding parmesan and pecorino cheese. Add basil leaves and emulsify for the characteristic creamy green pesto. Transfer to the fridge to keep cold. Cook the spaghetti in boiling salted water. Taking care to cook them al dente, drain and dress them in a bowl with the cold pesto. Place the spaghetti inside a soup plate and finish with a few slices of green apple.