Dear friends, today we want to share with you a traditional Italian dish that will blow the mind of your most demanding diner. Walnuts sauce is a quick and delicious dish, suitable for vegetarians. It does not require large capacity but will make your evenings with friends and relatives a special one. The combination that we suggest is with the Acqualagna “Tagliatelle with Porcini”: the flavor of the mushrooms will marry perfectly with the nuts, giving you a unique, unforgettable, Italian taste experience.
Ingredients for 2-3 persons
250gr. of Porcini Tagliatella by Acqualagna
30 gr. of pine nuts
3 spoons of Parmigiano Cheese
½ clove of garlic
1 spoon of extra virgin olive oil
3 slice of sliced bread
300 ml of milk
A pinch of salt
A sprig of parsley
Break and shell the walnuts. Put them in a blender. Coarsely chop them all, stopping the mixer occasionally to prevent overheating the nuts. Soak the sliced bread in the milk (100ml), removing
the crusts. Once soaked, squeeze it to remove milk in excess. Add it to nuts, along with the pine nuts, Parmesan cheese, the garlic, the remaining milk (200 ml) and the oil. Whisk together until frothy. In a saucepan, put to boil 2.5 liters of water. When it boils, add salt (about 10 gr each liter) and the pasta. Turn occasionally to keep it from sticking. Cook for the time indicated on the package. Drain the pasta and mix it with the cream of walnuts (if the sauce is too thick, add a little of water from the pasta). Arrange them on a plate and garnish with finely chopped parsley.