{"id":2879,"date":"2016-07-23T23:21:24","date_gmt":"2016-07-23T22:21:24","guid":{"rendered":"http:\/\/cucinadelsole.nl\/nl\/?p=2879"},"modified":"2016-07-30T07:41:42","modified_gmt":"2016-07-30T06:41:42","slug":"trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta","status":"publish","type":"post","link":"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/","title":{"rendered":"Trofie met pesto van 3 kruiden en gezouten ricotta"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"size-medium wp-image-2875 alignleft\" src=\"http:\/\/cucinadelsole.nl\/wp-content\/uploads\/2016\/07\/trofie-con-pesto-alle-tre-erbe-media-240x300.jpg\" alt=\"trofie con pesto alle tre erbe media\" width=\"240\" height=\"300\" srcset=\"https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2016\/07\/trofie-con-pesto-alle-tre-erbe-media-240x300.jpg 240w, https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2016\/07\/trofie-con-pesto-alle-tre-erbe-media-450x562.jpg 450w, https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2016\/07\/trofie-con-pesto-alle-tre-erbe-media-825x1030.jpg 825w, https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2016\/07\/trofie-con-pesto-alle-tre-erbe-media-564x705.jpg 564w, https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2016\/07\/trofie-con-pesto-alle-tre-erbe-media.jpg 980w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/>Ik ben dol op gewone pesto (het is een van de eerste dingen die ik ooit heb gegeten en dat heb je als je in pesto-stad Genua geboren bent). Toch houd ik ook van variaties op het <strong>origineel recept<\/strong> gemaakt met basilicum, pijnboompitten, walnoten, knoflook, pecorino, Parmesan en extra vergine olijfolie.<br \/>\nEen paar dagen geleden maakte ik deze pesto (<em>live<\/em> op Snapchat, je kunt hier de video bekijken), een super lekkere variatie op de klassieke versie, die we dan met <em>trofie<\/em> hebben gegeten (een van de meest typische pasta&#8217;s uit Liguri\u00eb, de streek waar <strong>Genova<\/strong> de hoofdstad van is).<br \/>\nVoor deze pesto gebruik ik alleen een soort kaas, <em>ricotta salata<\/em> (<strong>gezouten ricotta<\/strong> van schapenmelk) ook bekend als <em>ricotta marzotica<\/em> zoals deze heerlijke kaas in Puglia wordt genoemd, en drie verschillende kruiden: <strong>basilicum<\/strong>, <strong>munt<\/strong> en <strong>dragon<\/strong>.<br \/>\nHet eindresultaat was ontzettend lekker.<br \/>\nKijk naar de video, probeer het zelf en laat me weten wat je ervan denkt!<\/p>\n<p>Mijn Snapchat account is <strong>nicolettacooks<\/strong><\/p>\n<p>P.S. als je geen gezouten ricotta kunt vinden kun je ook een milde pecorino of een Spaanse manchego gebruiken.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class='avia-iframe-wrap'><iframe loading=\"lazy\" width=\"1333\" height=\"1000\" src=\"https:\/\/www.youtube.com\/embed\/RO9nm6RwIVM?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ik ben dol op gewone pesto (het is een van de eerste dingen die ik ooit heb gegeten en dat heb je als je in pesto-stad Genua geboren bent). Toch houd ik ook van variaties op het origineel recept gemaakt met basilicum, pijnboompitten, walnoten, knoflook, pecorino, Parmesan en extra vergine olijfolie. Een paar dagen geleden [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":2877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.7.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Trofie met pesto van 3 kruiden en gezouten ricotta - La Cucina del Sole<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trofie met pesto van 3 kruiden en gezouten ricotta - La Cucina del Sole\" \/>\n<meta property=\"og:description\" content=\"Ik ben dol op gewone pesto (het is een van de eerste dingen die ik ooit heb gegeten en dat heb je als je in pesto-stad Genua geboren bent). Toch houd ik ook van variaties op het origineel recept gemaakt met basilicum, pijnboompitten, walnoten, knoflook, pecorino, Parmesan en extra vergine olijfolie. Een paar dagen geleden [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/\" \/>\n<meta property=\"og:site_name\" content=\"La Cucina del Sole\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lacucinadelsole\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-07-23T22:21:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-07-30T06:41:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2016\/07\/pesto-media.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"980\" \/>\n\t<meta property=\"og:image:height\" content=\"1306\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Nicoletta Tavella\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:creator\" content=\"@LaCucinaDelSole\" \/>\n<meta name=\"twitter:site\" content=\"@LaCucinaDelSole\" \/>\n<meta name=\"twitter:label1\" content=\"Geschreven door\" \/>\n\t<meta name=\"twitter:data1\" content=\"Nicoletta Tavella\" \/>\n\t<meta name=\"twitter:label2\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/\"},\"author\":{\"name\":\"Nicoletta Tavella\",\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/#\/schema\/person\/4c35ec91d47ceffef93fd5001cde7931\"},\"headline\":\"Trofie met pesto van 3 kruiden en gezouten ricotta\",\"datePublished\":\"2016-07-23T22:21:24+00:00\",\"dateModified\":\"2016-07-30T06:41:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/\"},\"wordCount\":198,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/#organization\"},\"articleSection\":[\"Blog\"],\"inLanguage\":\"nl\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/\",\"url\":\"https:\/\/www.cucinadelsole.nl\/nl\/trofie-met-pesto-van-3-kruiden-en-gezouten-ricotta\/\",\"name\":\"Trofie met pesto van 3 kruiden en gezouten ricotta - 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In woon al lang in Nederland en heb eerst als tolk\/vertaler gewerkt. In 2000 begon ik kookles te geven aan de Volksuniversiteit, als hobby. In 2002 liep de hobby flink uit de hand en startte ik mijn Italiaanse kookschool in Amsterdam, La Cucina del Sole. Intussen ben ik sommelier geworden en heb ik 3 kookboeken geschreven. Een daarvan (\\\"Cucina di casa mia\\\") is \\\"3rd Best Italian Cookbook in the World\\\" geworden in Parijs, tijdens de Gourmand Cookbook Awards in 2012. Koken en schrijven over eten zijn twee van mijn grote passies. Verder hou ik van lezen, reizen, tangodansen, quality time met vrienden en familie en Tarotkaarten leggen. Ciao! ENGLISH: Hi, I'm Nicoletta, born and raised in Italy. I've been living in The Netherlands for a long time and I started my career working as a translator\/interpreter. In 2000 I started teaching Italian cooking at the Volksuniversiteit, as a hobby. 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In woon al lang in Nederland en heb eerst als tolk\/vertaler gewerkt. In 2000 begon ik kookles te geven aan de Volksuniversiteit, als hobby. In 2002 liep de hobby flink uit de hand en startte ik mijn Italiaanse kookschool in Amsterdam, La Cucina del Sole. Intussen ben ik sommelier geworden en heb ik 3 kookboeken geschreven. Een daarvan (\"Cucina di casa mia\") is \"3rd Best Italian Cookbook in the World\" geworden in Parijs, tijdens de Gourmand Cookbook Awards in 2012. Koken en schrijven over eten zijn twee van mijn grote passies. Verder hou ik van lezen, reizen, tangodansen, quality time met vrienden en familie en Tarotkaarten leggen. Ciao! ENGLISH: Hi, I'm Nicoletta, born and raised in Italy. I've been living in The Netherlands for a long time and I started my career working as a translator\/interpreter. In 2000 I started teaching Italian cooking at the Volksuniversiteit, as a hobby. In 2002 the hobby became my job and I opened my Italian cooking school in Amsterdam, La Cucina del Sole. In the meantime I've become a certified sommelier and I have written 3 cookbooks. One of them (\"Cucina di casa mia\") won \"3rd Best Italian Cookbook in the World\" in Paris during the Gourmand Cookbook Awards in 2012. Cooking and writing about food are two of my big passions. 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