Walnut Sauce
A creamy sauce, with a unique flavour that combines the crispy texture of walnuts with the creamy cream. The walnut sauce is traditionally the perfect condiment for pansoti and ravioli, but no one forbids using it with spaghetti and tagliatelle!
Ingredients
150 g of walnuts
1 clove of garlic
20 g of Parmigiano Reggiano cheese
20 g of pine nuts
80 g of extra-virgin olive oil
150 g of milk
Breadcrumbs
Preparation
First of all it is necessary to boil the walnuts for about 5 minutes: once they have been drained and dried, it is necessary to peel the kernels with ease.
Now, take the breadcrumbs and let it soak in the milk for a few minutes. Drain them and keep the milk aside.
Put together milk, peeled kernels, crumbs and add pine nuts to the mixer (or in the mortar if you prefer to follow the recipe according to tradition).
Add garlic and Parmesan to the mixture thus obtained.
Finally, add oil and milk until you reach a creamy consistency.
