Pine Nut Sauce
A creamy sauce, with a strong but at the same time delicate flavour, the pine nuts sauce is excellent for flavouring pasta dishes such as pansoti, trofie or crozetti.
Ingredients
180 g of pine nuts
2 cloves of garlic
30 g of breadcrumbs soaked in milk and drained
30 g of aged Parmigiano Reggiano
1 spoon of prescinseua (or alternatively cream)
Marjoram
Extra-virgin olive oil
Salt
Preparation
Beat garlic and pine nuts in a mortar, pounding until a thick mixture is obtained. Add marjoram, salt, breadcrumbs, prescinseua and cheese, whirling with the pestle. Always stirring, dilute the sauce with the oil poured flush, until obtaining a thick but creamy mixture. If the sauce is excessively thick, add a spoonful of cooking water to dilute it.
