Salsa di noci - Walnut sauce for pasta

Great addition to tortellini, ravioli, agnolotti and all other stuffed pasta !! This recipe originates from Liguria, Italy, where it is eaten with pansotti, another Ligurian specialty.

Preparation steps

First, boil the walnuts in hot water for about five minutes so that you can peel the bitter part. Peeling is, of course, as always, the worst part of the job. Those who like the bitter part, should not peel, but I recommend. Meanwhile, cut the bread into cubes and cover it with milk. It is important that you use the white part of the bread, not the crust.
Peel the walnuts. Put them in a blender (multipractice, stick mixer, depending on what you have) along with parmesan, oil and garlic. Add soaked bread to it. Mix until everything is nicely combined.
If necessary, add the milk we previously used to soak the bread, to create a nicer cream. Finally add salt, the amount depends on taste.
* white part of bread, not crust

Serving

Serve with stuffed pasta as a sauce.

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