 | peel the potato |
| cleanse the green beans and slice |  |
 | boil the potato in abundant salted water |
| as soon as the potato is boiling prepare the dough for the mandilli by the egg pasta dough basic recipe |  |
 | after about 10 minutes add the green beans and boil |
| in the meantime roll the mandilli and cut to small quadrates, as small as an handkerchief (4 fingers of your hands as shown in the picture here on the right) |  |
 | prepare the pesto Genovese with a mortar or with a whisk |
| take potato and green beans from the pot. Keep the water for boiling the mandilli |  |
 | put the water into the largest pan you have: you shall boil few mandilli at each time or they will stick together |
| prepare the dishes: cut the potato to small cubes |  |
 | spread a tablespoon of pesto Genovese, potato and green beans onto each dish, prepare all the dishes |
| as soon as the dishes are ready put gently the mandilli into the boiling water, no more than 2/3 at each time |  |
 | take one mandillo each time (carefully), drain but not dry it, as the water will make the pesto more fluid |
| put the handkerchief onto the dish, add one tablespoon of pesto Genovese and add one handkerchief again |  |
 | put irregular layers of 5 handkerchiefs in each dish |
| the last layer will be made with pesto Genovese |  |
 | season with the grated mixed cheeses |
| and season with extra virgin olive oil (light one, as the Ligurian olive oil has a light flavor) |  |
 | serve your masterpiece: an ancient dish with a modern flavor |
