- In a cup let the bread soak up the milk;
- Put on the stove a little pot filled with water;
- Once the water is boiling cook the walnuts for 1-2 minutes, then drain them;
- Briefly blend everything together;
- If it doesn't look creamy enough you can add some milk, vice-versa some bread
if it looks too liquid.
- Use with pasta, especially egg-based pasta, trofie, ravioli or pansotti. Store in the fridge up to a week.
Be careful: it's really important to boil the walnuts, this will prevent a bitter taste.
Tip: pistachios can be added as well to the boiled nuts.
Aron Wussler
